- Keith Pandolfi is a former senior features editor at Serious Eats; while there, he wrote a personal essay on potato skins that won a James Beard Award.
- Born and raised in Ohio—to which he has now returned—he spent time living and writing in New Orleans, where he developed a love of Cajun cuisine.
- Working with food is in Keith’s genes—his father’s Italian family ran a restaurant and catering company in Springfield, Massachusetts.
Keith Pandolfi is a James Beard Award-winning journalist, former senior features editor at Serious Eats, and a former senior editor at Saveur. Born and raised in Ohio, he’s spent time working as a journalist in New Orleans, and took up food writing after a move to Brooklyn. His work, which has been anthologized in multiple issues of Da Capo’s Best Food Writing, often focuses on restaurant history and the appeal of everyday orders like cheap pancake house coffee or potato skins from T.G.I. Fridays.
Now a food and dining writer for The Cincinnati Enquirer, Keith’s work has also been published by The New York Times Magazine, Boston Globe, Cooking Light, Eater, and Epicurious, among others. He’s a frequent featured speaker and panelist at events like the Southern Food Writing Conference and brakes for gumbo, potato skins, and Cincinnati chili.
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