Who We Are

At Chef Reader, our mission is to help everyone make their best meal.

Chef Reader’s editorial staff and contributors include recipe developers, practiced home cooks, professional chefs, journalists, and more.

Across the board, we’re a group of passionate, opinionated food enthusiasts with a drive to dive deep, get things right, and do justice to any topic we take on.

Our approach to our work in the kitchen is serious, but the results are for everyone, whether you’re a hardcore food nerd making a special-occasion feast or a casual, once-a-week cook who’s just looking for your next dinner.

Whatever your interests and cooking style, we’ve got a new recipe, technique, or thought-provoking perspective on food for you. We believe food can and should be a fun and engaging topic for everyone.

We regularly review the quality of our library and periodically remove from our site recipes that no longer conform to our current editorial standards.

Meet the Team

Editor In Chief John Myers

Executive Editor Allison Turner

Restaurant Editor Crystal Nelson

Food Editor Ashley Wright

Food Editor Melis Campbell

Senior Editor Dave Parker

Senior Writer Jessica Vargas

Senior Writer Micah Stanley

Food Writer Kelly Turner

Food Writer Paul Keller

Independence and Impartiality

Chef Reader is committed to independent, impartial, fair journalism. Our editorial content is not influenced by our advertisers. Every Chef Reader staff member and contributor is held accountable to a high standard of honesty and transparency.

We maintain a strict separation between advertising and editorial content. Our “Sponsored Content” is labeled to make clear that such content is provided by or on behalf of an advertiser or sponsor.


Our writers and editors adhere to strict standards for article sourcing.

We rely on current and reputable primary sources, such as expert interviews, government organizations, and professional and academic institutions. All data points, facts, and claims are backed up by at least one reputable source.

We strongly discourage use of anonymous or unnamed sourcing, as this can erode transparency and reader trust. In the rare instance where an unnamed source is used, we will disclose to readers the reason behind the anonymity and provide necessary context.

Write For Us

We’re always looking for new writers, recipe developers to join our team of contributors. We’re currently accepting pitches for recipes and food histories. Please submit pitches or inquire about potential assignments by sharing a short bio and your relevant experience in an email to [email protected]