You could call me obsessed. Passionate. Or both.
I visit over 600 restaurants a year (I have surpassed 12,000 restaurants and over 20k cocktails bars visited the world over), keep spreadsheets of favorite restaurants, bars, cafes, chocolate, coffee, cocktails, spirits, wine, beer standouts in every neighborhood of my home city and cities I travel to.
When you skim through food guides and best-of restaurant and bar lists, and rarely find any places you haven’t been to, you’ve got an addiction. Add all that with a lifelong passion for writing, eating, connecting with all manner of people and exploring the world, you must share that love, and that is what I do.
This article I wrote during my days as Zagat editor explains my philosophy of eating everything: of being able to change and train one’s palate, which I believe should be a requirement as a food writer/editor. I grew up in a teetotaling household, never went through a party phase, but became a spirits geek and writer since 2007, judging in the world’s biggest spirits and cocktail awards, in addition the nation and world’s major dining awards.
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