John Kessler, Atlanta Journal-Constitution

  • John Kessler is a dining editor and writer for the Atlanta Journal-Constitution. A graduate of Williams College, he attended L’Academie de Cuisine culinary school near Washington, D.C. and worked for several years as a restaurant cook and chef in Washington and Denver. As a food and travel writer, his work has appeared in many publications, including Food & Wine, Bon Appétit, the Oxford American, Cooking Light and Garden & Gun. His writing has been honored four times by the James Beard Foundation, and he has also received the National Headliner Award for Best Single Subject Columnist and numerous awards from the Association of Food Journalists. His essays, columns and food features have been anthologized nine times in “Best Food Writing.” He has authored or co-authored two books, “Culinaria: The United States” and “The Atlanta 50: Where to Eat.” He serves on the Journalism Awards Committee for the James Beard Foundation, and he recently passed first-level certification by the Court of Master Sommeliers.

 

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