Genevieve Yam

After graduating from the International Culinary Center, Genevieve cooked at Blue Hill at Stone Barns and Per Se. She is currently the culinary editor at Serious Eats. Before that, she was an editor at Epicurious. She's been a freelance recipe tester and editor, food stylist, and personal chef. She worked on the most recent edition of The Essential New York Times Cookbook with Amanda Hesser and has contributed to Food52 and Bon Appétit. She grew up between Toronto and Hong Kong and is a graduate of the University of St Andrews in Scotland. She currently lives in New York with her husband and cats. You’ll often find her at the Greenmarket with a tote bag full of vegetables, or at home burying her nose in a wrinkled copy of Nigella Lawson’s How to Eat.