Kenji is a celebrated chef and food writer, a New York Times columnist, and the author of the New York Times best-selling and James Beard award-winning cookbooks The Food Lab and The Wok. Known for his approachable, science-driven style, Kenji has helped millions of home cooks understand how great food really works—and how to make it at home.
On YouTube, more than 1.5 million subscribers tune in to Kenji’s Cooking Show for his unedited, deeply nerdy kitchen experiments and practical cooking tips. He’s also the author of the best-selling children’s book Every Night Is Pizza Night, a story about curiosity, community, and the joy of food.
Kenji lives in Seattle with his two children, where he spends his time exploring the city’s vibrant food scene and sharing his favorite local bites and hidden gems.
