Daniel Meyer

Daniel Meyer is the co-founder and editor of subscription publication The Bittman Project and the Food with Mark Bittman podcast. He has served as chief restaurant critic for Time Out New York. Daniel is also the founder of Dination, a supper club supporting non-profit groups working towards food justice.


Daniel Meyer got his start as an assistant for acclaimed journalist and cookbook author Mark Bittman. He drafted weekly food policy op-eds for The New York Times. Daniel also developed, tested, and wrote thousands of recipes for Bittman's award-winning cookbooks and New York Times column.

Interest in food policy and social justice led Daniel to create his Good Food radio show, where he interviewed chefs, food system activists, and social entrepreneurs. Eager to be a more effective agent of change in the food movement, he went to business school to strengthen his analytical thinking. In addition to founding Dination, Daniel has worked on other non-profit food projects, such as Drive Change, a fellowship jobs training program run out of a food truck for young people newly released from prison. He applied his business knowledge to help increase revenue streams and build a professional development curriculum.


Daniel graduated from Wesleyan University with a Bachelor of Arts in Fine/Studio Arts and English. He attended the Questrom School of Business at Boston University where he received a Master of Business Administration in Non-Profit/Public/ Organizational Management.

About Food & Wine

Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.

Latest from Daniel Meyer