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Omar Mamoon

Writer
Omar Mamoon

The Expert

Omar is an independent writer based in San Francisco, California and has been covering all things food, drink, and travel for the last 10+ years. You can find his work in publications like Condé Nast Traveler, the San Francisco Chronicle, and Esquire Magazine, where he’s helped put together lists like The Best New Restaurants, Best Bars, and Best New Hotels in the World. When Omar isn’t consuming copious quantities of food or writing about it, he’s running a small cookie dough business called DOUGH XX.

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Latest

Kosuke Tada
Inside the Kitchen: Seven Questions With Mijoté's Kosuke Tada

Chef Kosuke Tada of Mijoté in San Francisco shares his desert-island meal, cooking philosophy, and thoughts on what makes fine dining special.

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More to explore

Inn at Little Washington
A Bigger Vision for Little Washington
Nearly 50 years after opening The Inn at Little Washington, Patrick O’Connell continues to reshape his Virginia retreat through meticulous restoration and ambitious expansion.
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Sarah Grueneberg
Inside the Kitchen: Seven Questions With Monteverde's Sarah Grueneberg

After finishing as the runner-up on Top Chef: Texas, Sarah Grueneberg went on to open Monteverde, one of Chicago's most acclaimed restaurants. Here, the chef discusses her dream meal, restaurant ambitions, comfort food, and the philosophy that...

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Photo by Oleksandr Danylchenko on Unsplash
Corked!
Portugal’s cork industry has nearly eliminated cork taint. So why are we still smelling the wine?
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Sebastián Rosado Rivera
Inside the Kitchen: Seven Questions with Sebastián Rosado Rivera

Chef Sebastián Rosado Rivera leads the kitchen at Levant by Chef Michael White, overseeing the day-to-day execution of Chef Michael White's Mediterranean-inspired menu. Before returning to his native Puerto Rico, Rosado Rivera spent six years at...

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David Gelb
David Gelb on Bringing Chef's Table to Life

The creator of Chef's Table discusses turning the hit Netflix series into a live food festival, the power of storytelling, and why great meals deserve to be experienced, not just watched.

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