Genevieve Ko

Genevieve Ko is a New York City-based cookbook author, writer, and editor who has produced 11 books for celebrity chefs, tackling everything from proposal to publication. Her food, wine, and travel-centric articles have been featured in The New York Times, Lucky Peach, Food & Wine, Bon Appétit, Saveur, Fine Cooking, Real Simple, Food Network, and Epicurious. Genevieve is the cooking author for the Los Angeles Times and the former senior editor for the food department of NYT Cooking. Working alongside famed food journalist Mark Bittman, Genevieve produced various cookbooks and multimedia projects, including “Asian Flavors of Jean-Georges.” She co-authored “The Sweet Spot: Asian-Inspired Desserts” with pastry chef Pichet Ong, and worked with major publishing houses, like Random House, Simon and Schuster, HarperCollins, and Rodal. When she’s not busy recipe testing or telling the stories of famous chefs, Genevieve serves as a consultant to restaurants, bakeries, and casual bars. She holds a bachelor’s degree in religious studies from Yale University.

• 20 + years of experience writing, editing, and curating food and recipe articles and cookbooks.
• Curated and edited 11 celebrity chef cookbooks
• Collaborated with famed travel journalist Mark Bittman as his editor

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