Andy Baraghani

Born in the Bay Area and now deeply woven into the fabric of New York, he has become one of the most sought-after names in the food world. At the age of 16, he began working at the world-renowned restaurant Chez Panisse. He continued his culinary training at the prestigious L’Arpège in Paris and Estela in New York before moving into food media. His recipes and writing center on the intersection of food and identity. He is currently a contributor to The New York Times and is working on his next book.