Jane Brendlinger

Jane Brendlinger has worked in New York City restaurants for 10 years — as a server, savory line cook, and pastry cook — from casual fare to Michelin-starred fine dining. As a writer, she brings an insightful insider's perspective to an ever-evolving industry, and is always ready with a pro tip for the home cook.

Expertise: restaurant industry, pastry, ice cream, health-supportive cooking, sustainable food practices.

Experience: Jane Brendlinger graduated from Brown University in 2013 with a BA in creative nonfiction, focusing primarily on food writing. She moved to NYC for an internship at the James Beard Foundation's publications department, contributing to their website and blog. After several years working in restaurants, she attended the Natural Gourmet Institute's Chef's Training Program.

Jane went on to work in several acclaimed New York restaurants, including Dirt Candy, Gramercy Tavern, Blue Hill at Stone Barns, and Le Bernardin. During the pandemic, Jane opened a small neighborhood pop-up restaurant in her hometown of Swarthmore, Pennsylvania, with chef/partner Cem Teoman (Dirt Candy, Blue Hill at Stone Barns, Per Se). Jane has been writing for Food & Wine since 2020, with a primary focus on the changing state of the restaurant industry from an insider's perspective.