Besha Rodell is a James Beard Award-winning journalist, restaurant critic, and columnist with two decades of experience covering dining and travel. Her work has appeared in The New York Times, Food & Wine, Travel + Leisure, LA Weekly, Saveur, Bon Appétit, and Good Food Australia, among others.
Experience
Besha has turned her childhood love affair with restaurants into an illustrious career writing about food, drink, and dining. She took over as Restaurant Critic from the respected Jonathan Gold at LA Weekly, where she wrote her James Beard-nominated feature "Black Hogg Down." Besha spent three years traveling the globe to research and compile Travel + Leisure and Food & Wine's annual list of the world's 30 best restaurants. Her piece on the "World's 50 Best Restaurants" for The New York Times led to a column about Australian food and food culture for the publication and a return to her native country. Besha currently serves as the chief restaurant critic for The Age in Melbourne.
Education
Besha studied fine arts at the Fashion Institute of Technology. She majored in writing and literature at The New School.
About Food & Wine
Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.
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