- Sasha is a senior culinary editor for Serious Eats. He joined the team in 2018.
- Prior to that, Sasha spent two years at America's Test Kitchen where he created and tested recipes.
- Before that, he cooked for years at restaurants in Boston and Chicago, working at Rialto, Clio, and Parachute, where he was a sous chef.
Sasha joined Serious Eats in 2018 as a senior culinary editor. He has over a decade of professional cooking experience, having worked his way up through a number of highly regarded and award-winning restaurant kitchens, followed by a move to test kitchens for food publications. At Serious Eats, Sasha develops recipes, writes articles about culinary techniques and ingredients, does his best slow-talking Ray Romano impression on video, collaborates with and edits work from our culinary contributors, works with test kitchen director Daniel Gritzer to oversee equipment reviews and taste tests, and crafts food puns. He grew up in Rome, and is a die-hard fan of pasta, pizza al taglio, and AS Roma.
Prior to joining Serious Eats, Sasha spent two years at America's Test Kitchen on the Cook's Science and America's Test Kitchen Kids teams where he worked as a recipe developer and editor. Before making the transition to food media, Sasha cooked for years at restaurants in Boston, Maine, and Chicago. He worked for James Beard Award-winning chefs Jody Adams at Rialto, Ken Oringer at Earth and Clio, and Beverly Kim and John Clark at Michelin-starred Parachute, where he was a sous chef.
Sasha's Desert Island Food: "Rigatoni all'amatriciana, no question." Sasha's love affair with amatriciana goes back decades; he wrote his college essay about his favorite version from childhood.
Sasha is a graduate of the Boston University Culinary Arts Program, and earned a BA in English at Haverford College.
About Serious Eats
Serious Eats, a Dotdash brand, is an award-winning food and drink website visited by over 7 million hungry readers every month. Our audience comes to us for rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories that offer cultural and historical context to the foods we love to eat.
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