Francis Lam is the host of public radio’s “The Splendid Table,” is the editor-at-large at Clarkson Potter, and serves on the board of the Southern Foodways Alliance. His writing has won numerous awards from the James Beard Foundation and the International Association of Culinary Professionals. As an editor, he was responsible for The New York Times cookbooks Cravings by Chrissy Teigen and Koreatown by Deuki Hong and Matt Rodbard, as well as the two-time James Beard Award-winning Victuals by Ronni Lundy.
In past lives, he was a columnist for The New York Times Magazine, a regular judge on “Top Chef Masters,” the features editor at Gilt Taste, a senior writer at Salon, and a contributing editor at Gourmet. His work has appeared in ten editions of the annual Best Food Writing anthology. He believes that, in professional football, that would count as a dynasty; in ancient China, not so much.
Photo Credit: Pableaux Johnson
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