J. Kenji López-Alt
James Kenji López-Alt, known as Kenji, is an American chef and food writer.[1][2][3][4]
Education
López-Alt graduated from MIT, where he majored in architecture. He is the son of Harvard geneticist and immunologist Frederick Alt.
Career
López-Alt worked with several Boston chefs including Barbara Lynch and Ken Oringer.[5] He went on to work as a test cook and editor at Cook's Illustrated magazine and America's Test Kitchen.[6] He is currently the Managing Culinary Director of Serious Eats, a food blog,[7] where he authors the James Beard Award-nominated column The Food Lab.[8] He is also a columnist for Cooking Light.[9]
His first book, The Food Lab: Better Home Cooking Through Science, was published in September 2015 by W. W. Norton & Company.[10] It was a New York Times Bestseller[11] and won the 2015 James Beard Foundation Award for General Cooking,[12] as well as the International Association of Culinary Professionals awards for Best American Cookbook and Cookbook of the Year.[13]