Title: Restaurant Editor

Years at Food & Wine: 11

Born and Raised: New York City

Education: Kenyon College, Gambier, Ohio; La Varenne cooking school, Villecien, France.

Cooking Experience: I don't like to talk about it, but I worked garde-manger and pastry at the now-defunct La Metairie in Manhattan for six months. It was kind of a disaster.

What I Do at Food & Wine: I'm an editor in the features department, specializing in restaurants. My job includes finding new chef talent and spotting trends in the food and restaurant world.

Job Benefit/Hazard #1: I eat out a minimum of five nights a week.

Job Benefit/Hazard #2: I always have to pick the restaurant. And make the reservations.

Current Food Obsession: The Bo Ssäm at Manhattan's Momofuku Ssäm Bar, a huge hunk of caramelized pork with kimchi (my ongoing food obsession), lettuce and ginger-scallion sauce. Unfortunately, it's so big you need to have a group of at least eight people to eat it, and even then you feel like a walking Bo Ssäm the next day.

Pet Peeve: I'm very picky about brownies; I think I make the best ones.

Chef Hero: Old-school La Varenne cooking instructor Fernand Chambrette.

Favorite Pastime: Casting a hypothetical HBO series about the chef world with an all-star cast. The only person who would get to play himself is Anthony Bourdain.

Guilty Pleasure: Any freshly made cupcake with some configuration of chocolate and vanilla.