Oliver Schwaner-Albright

Oliver Schwaner-Albright is a freelance journalist and editor who also publishes under the name of Oliver Strand. He has been a contributor to The New York Times for almost two decades, covering the food scene and writing restaurant reviews. Oliver also regularly contributes to Bon Appetit and Vogue.

Experience

Writing as Oliver Strand since 2009, Schwaner-Albright’s work has been featured in such publications as The Wall Street Journal, The Guardian, Departures, Time Out New York, and Travel + Leisure, among others. He co-wrote Hardwood: Bright, Wild Flavors from the Edge of the Yucatán (2015), which won the IACP Cookbook Award for Culinary Travel. It also was named one of the year’s best cookbooks by Bon Appétit, Cooking Light, Departures, Fine Cooking, Food52, Los Angeles Times, San Francisco Chronicle, The New York Times Style Magazine, Vice, and others. In addition to freelance journalism, Oliver manages and edits Hudson River Blue, the SB Nation site for New York City FC, and The Filter, a weekly newsletter about coffee that he founded in 2019. 

Education

Oliver is a graduate of the University of California, Berkeley.

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.

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