James Beard nominated and IACP winning writer and photographer Nicholas Gill explores the boundaries and possibilities of cuisine in the Americas, and sometimes other places too. He covers the relationship of food with biodiversity and sustainability extensively.
He was born in Columbus, Ohio, and now lives between Pound Ridge, New York and Lima, Peru. He co-wrote the books Central (2016) and The Latin American Cookbook (2021) with Peruvian chef Virgilio Martinez, as well as Slippurinn: Recipes and Stories from Iceland, with Icelandic chef Gísli Matthías Auðunsson. All are published by Phaidon.
In early 2016, he co-founded a website dedicated to the food and places in the Americas, New Worlder. In 2021, it added a podcast and in 2022 it became a Substack newsletter.
Most of his NFT art is available at Foundation, while the experimental photo novella he created with Mexican archivist/photographer Alejandro Cartagena, Santa María de las Rocas, can be found on OpenSea.
The New York Times, Phaidon, Fool, The Wall Street Journal, Afar, Cook Inc, Roads & Kingdoms, New York Magazine, Frommer’s, Wallpaper Guides, Rosewood Hotels, Saveur, Men’s Journal.