John Kessler recently ended an 18-year career at the Atlanta Journal-Constitution, where he wrote about food and served as the newspaper’s dining critic. A graduate of Williams College, he attended L’Academie de Cuisine culinary school near Washington, D.C., and worked for several years as a restaurant cook and chef in Washington and Denver. His writing has received many awards, including the National Headliner Award and four citations from the James Beard Foundation.
He currently serves as chairman of the James Beard Foundation’s journalism awards committee. His essays, columns and food features have been anthologized 10 times in “Best Food Writing.” He is working on a book with The Giving Kitchen — the beyond-expectation resource for restaurant workers employed in the Atlanta restaurant community facing unanticipated crisis. He currently lives and writes in Chicago.