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 in Brooklyn, New York and Lima, Peru. He co-wrote the book Central with Peruvian chef Virgilio Martinez, published by Phaidon in 2016. You can order here. Two other books with Phaidon he co-authored will be published in the Fall of 2021, Slippurinn: Recipes and Stories from Iceland, and The Latin American Cookbook.
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.