“Women in the food industry face so many barriers to success. As a journalist, I care deeply about telling the stories of women that are underrepresented.” After a stint in fashion, Sierra Tishgart transitioned to food journalism through her personal exploration of the New York City culinary scene. Now a James Beard winner who has interviewed the likes of Anthony Bourdain and Ayesha Curry, she combines her passion for promoting women and exploring food via her work as Senior Editor of New York Magazine’s Grub Street.
Since childhood I’ve always loved to draw and tell stories — my schoolteacher even predicted that I’d become a writer. I went on to study Journalism and Gender Studies at Northwestern, and somehow talked my way into a full-time position at Teen Vogue while interning for the magazine. I pitched the role of Online Features Editor, which hadn’t previously existed, as a way to cover the 2012 election.
At the time I was living in a tiny apartment like so many young professionals in New York, and found dining out was a great way to get to know the city. I discovered incredible diversity in every café, restaurant, and bar I explored, and became obsessed with uncovering neighborhoods and cuisines. Beyond trying new foods, I found myself engaging in dialogue with interesting people and learning so much with each encounter. These experiences had considerable influence on my decision to pivot from fashion to a new journalism beat: food.
The fabric of a city like New York
is illustrated in its food scene.
I love discovering and understanding
a new place through its cuisine.