Nik Sharma Once a molecular biologist, Nik Sharma left science behind to work as a pastry cook. He found his calling when he started to write about food and photograph it; his passion is the pursuit of flavor and sharing his journey with other cooks. Nik is the food columnist for the San Francisco Chronicle and lives in Oakland, California. His first book, Season: Big Flavors, Beautiful Food, was nominated for a James Beard Award and the IACP Julia Child First Book Award. Experience Bombay-born Nik Sharma came to the states to study molecular genetics and worked as a research scientist for six years. During this time he founded his blog, A Brown Table, and subsequently decided to embark on a career in food. Sharma worked briefly as a pastry cook, then as a food stylist and photographer. His blogging eventually led Nik to write a featured column for the San Francisco Chronicle called The Brown Table, which in turn opened up opportunities to write for other publications such as Saveur, Taste, and Food & Wine. His first cookbook Season garnered rave reviews in The New Yorker, Washington Post, Wall Street Journal, and others. Similarly, his second book The Flavor Equation was named one of the best cookbooks of the year by The Los Angeles Times, Forbes, CNN, and The Times (UK), among others. 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.