John Kessler has written about food and dining at the Atlanta Journal-Constitution for the past 18 years. A graduate of Williams College, he attended L’Academie de Cuisine culinary school near Washington, D.C. and worked for several years as a restaurant cook and chef in Washington and Denver.
His writing has received many awards, including the National Headliner Award and four citations from the James Beard Foundation. His essays, columns and food features have been anthologized 10 times in “Best Food Writing,” and he recently passed first-level certification by the Court of Master Sommeliers.
He lives in Decatur with his wife and the last of his three daughters still at home. He will bid a fond farewell to Atlanta in June.
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