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Kristin L. Wolfe
After several years of writing in the art and culture space, Kristin L. Wolfe has spent the last decade hyper-focused on food. She writes about chefs, tackling stories behind their inspirations and processes, and the many ways in which they stay passionate and curious.
My Story
Kristin also focuses on legacy and longevity in restaurants, and what they do to survive amidst the ever-changing landscape. Wolfe is a former contributor to Forbes Dining and has bylines in various national and regional publications like Saveur, Cherry Bombe, edible, Serviette, CTbites, Chronogram, Valley Table, etc.
In addition to freelance writing for various outlets, she runs Cleavers & Curls Substack, which delves into stories about heritage, ancestry, and legacy surrounding food. Her latest project, called Sensoriyum, is a digital gallery or “playground” where chefs get to showcase creativity at the intersection of food, art, and the senses. Sensoriyum’s quarterly editorial arm is called Gazette.
Wolfe also serves as a writing and literature professor in the Humanities department at the School of Visual Arts and Marist College, and formerly served as an adjunct at the Culinary Institute of America. Her book Office Hours: Tête-à-tête with Student Writers was released in January 2023.
She has a BA in English with a minor in French from the University of San Francisco (1993); this includes a year abroad with Oxford University; She earned an MEd from St. John’s University (2008); and an MFA in Nonfiction from Columbia University (2018).
Her son Xavier lives in Los Angeles, and she lives in the Hudson Valley with her husband, Rick. When she is not traveling or writing or interviewing or teaching, she is most likely in the garden or the kitchen.
Articles
The Making of Chef Victor Rivera: Community, Discipline, and the Pursuit of Excellence
