J. Kenji López-Alt
López-Alt graduated from MIT in 2002, where he majored in architecture. He is the son of Harvard geneticist and immunologist Frederick Alt, who had combined his surname with that of his wife Adriana López, a PhD MIT graduate. As of 2019[update], Kenji resides in San Mateo, California, after previously living in New York City and Boston.
López-Alt worked with several Boston chefs including Barbara Lynch and Ken Oringer. He went on to work as a test cook and editor at Cook's Illustrated magazine and America's Test Kitchen. He was the Managing Culinary Director and is the Chief Culinary Consultant of "Serious Eats", a food blog, where he authors the James Beard Award-nominated column "The Food Lab". He is also a columnist for Cooking Light.
His first book, The Food Lab: Better Home Cooking Through Science, was published in September 2015 by W. W. Norton & Company. It was a New York Times Bestseller and won the 2016 James Beard Foundation Award for General Cooking, as well as the International Association of Culinary Professionals awards for Best American Cookbook and Cookbook of the Year.
López-Alt is working on a follow-up to The Food Lab, due in 2020. He is also working with Gianna Ruggiero on a children’s picture book.
López-Alt opened the Wursthall Restaurant & Bierhaus in San Mateo, California, with partners Adam Simpson and Tyson Mao. A second location, in San Jose, was announced in November 2018, and is expected to open in 2019.
He is an investor in Backhaus Bakery, which is owned by Anne Moser; a new location is due to open in San Mateo in 2019.
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