Emily Weinstein is the Editor in Chief of Cooking and Food at The New York Times, a role they have held since 2007, where they lead a diverse editorial team and oversee various platforms, including the successful NYT Cooking app. Previously, they served as an Editorial Assistant at Condé Nast's Jane magazine and as an Assistant Editor at The Village Voice. Emily earned a Master of Fine Arts in Creative Writing from Columbia University and a Bachelor of Arts in Urban Studies/Affairs and Art History from Vassar College. Their leadership has significantly expanded the Food and Cooking staff and contributed to innovative digital and print projects.
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