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Joel Stein

Writer
Los Angeles, United States

Joel Stein was not easy to work with on this bio.

Joel Stein
Chef Enthusiast
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The Expert

The only verifiable facts he provided were that he wrote a column for Time for 20 years, along with 22 cover stories; was a columnist for Entertainment Weekly and the L.A. Times; is the author of the books Man Made and In Defense of Elitism, and posts a weekly Substack called The End of My Career. There is no basis for his claim that his writing has “saved millions of lives and caused many women to leave their husbands because of his overwhelming sexiness."

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Latest

Wine Security
The Strange Security Theater of Romanée-Conti
A $24,000 bottle of wine has consequences, and they include cages, cameras, and a creeping loss of trust.
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Daniel Humm chef
Daniel Humm Is Serving Meat Again, Which Somehow Is My Fault
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Anton Ego
Please Don’t Kick Me Out of Your Restaurant
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Challenge
120H 0MIN
Tide Pool Memories: A Fine Dining Caviar Dish Inspired by the California Coast
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Tide Pool Memories
Coffee, Caviar
I Used AI to Steal a Michelin-Starred Chef’s Recipe—Dave Beran (Probably) Has Grounds to Sue
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More to explore

Cambio Tequila
Tequila’s Case for the Culinary World
Chefs and producers are rethinking tequila as a culinary ingredient and pairing partner, using traditional production and thoughtful technique to bring the spirit to the table.
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Assoluto di Carciofo
Why the World’s Best Pizzaiolo Chose Miami for His First U.S. Restaurant
For Francesco Martucci, opening in Miami isn’t about expansion or accolades, but finding a city aligned with his philosophy of evolution, discipline, and craft-driven pizza.
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DJ Irie at 2025 SOBEWFF
Inside the 2026 South Beach Wine & Food Festival: What to Expect and What to Prioritize
As SOBEWFF celebrates 25 years, these are the events, experiences, and planning tips that matter most for making the weekend count.
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Dan Ahdoot
Foodstradamus Predicts What You’ll Be Eating Next (Whether You Like It or Not)
Bold predictions, questionable confidence, and a food future we can’t stop anyway.
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Wei Chen 2
Where Tradition Meets Imagination: Wei Chen’s Omakase at Omawei
At Omawei, chef Chen offers an omakase that pairs creative courses with a precise traditional finish.
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