I am a writer, reporter and editor based in New York City. My work has appeared in The New Yorker, The New York Times, The Wall Street Journal, Saveur, The San Francisco Chronicle, and the Best Food Writing compilation, among other places.

Most recently, I was the features editor at Saveurand prior to that was a staff reporter at The San Francisco Chronicle. While there, I won first place in the 2011 Association of Food Journalists’ feature writing category, for a piece about Napa’s French Laundry restaurant, and third place for best column.  

In a previous life, after attending the French Culinary Institute, I worked the line at Gramercy Tavern, making risotto and lamb ragu for the lunch crowd. And before that, I graduated with honors from Harvard College, where my studies in social theory and philosophy prepared me for precisely nothing. Hence the desire to learn how to chop an onion correctly.

You can follow me @sbrickman.