Jay Cheshes

I am a feature writer covering art, culture, food, travel and crime among other topics. A regular contributor to the Wall Street Journal Magazine, where I specialize in long profiles, for five years I reviewed restaurants weekly for Time Out New York. Trained as a chef—at the Culinary Institute of America—I was also the New York dining critic for Gourmet magazine (for which I received a James Beard nomination). My work has appeared in the New Yorker, Town & Country, Fortune, W, Saveur, Travel & Leisure and the New York Times among other publications. I hold a master's degree in journalism from Columbia University, and recently completed my first book, a ghostwriting project. The son of a US diplomat, I was raised in six countries on three continents. I am based in New York but travel frequently.