Hi.  I’m Samin Nosrat.  I cook.  I write.  I teach.

As an undergraduate studying English at UC Berkeley, I took a detour into the kitchen at Chez Panisse restaurant that’s happily determined the course of my life and career.  Since 2000, I’ve pursued my twin passions of food and words with equal vigor, aiming to create work that inspires, creates community, and raises cultural, social and environmental awareness.

I learned to cook at Chez Panisse, in Italy alongside Benedetta Vitali and Dario Cecchini, and at (the no longer existing) Eccolo in Berkeley.  I studied poetry with Bob Hass, Shakespeare with Stephen Booth, and journalism with Michael Pollan.  Alice Waters and farmer Bob Cannard have taught me more about land stewardship than anyone else.

My first (and possibly last) book is the New York Times Bestselling Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, which is illustrated by the inimitable Wendy MacNaughton and published by Simon & Schuster (US) and Canongate (UK).  I’m currently working with Jigsaw Productions on a docu-series based on the book, to be released in 2018.  I am also one of five food columnists for the New York Times Magazine.

I’ve been invited to speak about food, art, culture and cooking at venues as diverse as the Oakland Unified School District Nutrition Services, UC Berkeley, Yale University, SFMoMA, St. Mary’s College, University of San Francisco, the Orange Institute, the Headlands Center for the Arts, the International Association of Culinary Professionals (IACP), and Artechef, the Cuban national cooking school.

My affiliations include:

But mostly, I live to cook and eat with my friends, surf, sleep under the stars, & read and write and listen to good music.