Kayla Stewart

Kayla Stewart is an award-winning food and travel journalist. She has more than five years of experience working as a freelance reporter for publications such as The New York Times, Southern Foodways Alliance, The Wall Street Journal, The Washington Post, Condé Nast Traveler, Bon Appétit, Travel + Leisure, Eater, Salon, and Texas Monthly. Kayla served as a Fulbright Scholar in Indonesia and was awarded the UC Berkeley-11th Hour Food and Farming Journalism Fellowship. She was also a research fellow and freelancer at Upworthy for more than three years. Today, she’s a columnist at The Bittman Project, where she explores the intersection of food, culture, and identity. When she’s not traveling, she splits her time between Houston and New York City and can often be found exploring museums, trying new food, or training for races.

• 5+ years of experience as a freelance food and travel reporter
• Columnist at The Bittman Project
• Former Fulbright Scholar in Indonesia
• Won the UC Berkeley-11th Hour Food and Farming Journalism Fellowship
• Guest speaker at the 2021 Southern Foodways Alliance Fall Symposium
• Received a notable mention in the 2021 edition of "Best American Food Writing"
• Received a bachelor’s degree in journalism from the University of Houston
• Received a joint master’s degree in international relations and journalism from New York University

About Travel + Leisure

Travel + Leisure, a Dotdash Meredith Brand, is a top travel media brand with a mission to inform and inspire passionate travelers. Our expert team includes a network of hundreds of writers and photographers across the globe, all providing a local eye on the best places to stay, eat, and explore. We reach an audience that takes 76 million round trips annually, offering valuable travel tips, ideas and inspiration, and products you need to get you to your destination — whether it’s a small town or big city, beach or lake, national park or theme park, road trip, cruise, or long-haul flight, and everything in between. Learn more about us and our editorial process

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