Daniel Gritzer

Daniel is the editorial director of Serious Eats, where he leads the site's editorial vision and strategy. Since joining the team in 2014, he has helped shape Serious Eats into one of the most trusted voices in home cooking, overseeing recipe development, product reviews, and reporting on cooking techniques, science, and culture.

Before joining Serious Eats, Daniel was a food editor at Food & Wine and the staff writer for Time Out New York's restaurants and bars section. Prior to his media career, he cooked in a number of New York City restaurants, with a focus on American, Italian, and French cuisines. He began staging at the acclaimed Chanterelle at age 13, and went on to work with chefs including Cesare Casella and Didier Virot, eventually becoming sous chef at Beppe.

He's a two-time nominee for an IACP award in instructional food writing and a four-time winner of the IACP award for Best Culinary Website.

Daniel also spent nearly a year working on organic farms in Europe—harvesting almonds and Padrón peppers in Spain, making charcuterie in France, and shepherding more than 200 sheep in Italy.

Outside of work, he studies capoeira, the Afro-Brazilian martial art.

Daniel holds a BA with honors in anthropology from Columbia University. His culinary education began at age 13 with a stage at Chanterelle, followed by hands-on restaurant work after college. He trained under chefs Cesare Casella and Didier Virot, translated historical Italian recipes, and eventually ran lunch service as sous chef at Beppe.

To deepen his understanding of agriculture, Daniel spent a year working on organic farms in Spain, France, and Italy, experiences that continue to shape his approach to food and cooking.