Genevieve Yam is a writer and editor based in New York. After graduating with a degree in politics and a brief, unsatisfying stint in the start-up world, she enrolled in the International Culinary Center in New York City and cooked at Blue Hill at Stone Barns and Per Se. Since then, she’s been a freelance food stylist, a recipe tester and editor for the new edition of The Essential New York Times Cookbook, a personal chef, and a contributor to various publications. Most recently, she was an editor at Epicurious. She is currently the culinary editor at Serious Eats, where she assigns, writes, edits, and develops recipes and stories.

Although Toronto, Hong Kong, and Scotland are all places she’s called home, she currently lives with her husband and two cats just north of Manhattan in Westchester County, NY.