Jump to navigation Jump to search “The Wok” redirects here. López-Alt co-founded Wursthall in 2017, a beer hall style restaurant in San Mateo, Kenji biscuits and gravy. Born James Kenji Alt, López-Alt is the son of Harvard University geneticist and immunologist Frederick Alt, who is of German descent and the grandson of Japanese chemist Koji Nakanishi, his maternal grandfather.
López-Alt’s first restaurant job was during his sophomore year of college. He attempted to take a job as a waiter at a local restaurant, but they needed a prep cook. He later worked with several Boston chefs including Barbara Lynch and Ken Oringer. López-Alt was the Managing Culinary Director and is the Chief Culinary Consultant of Serious Eats, a food blog, where he authored the James Beard Award-nominated column “The Food Lab”. Bierhaus in San Mateo, California in 2017, with partners Adam Simpson and Tyson Mao.
The videos are POV-style demonstrations of recipes and cooking techniques in López-Alt’s home kitchen that feature unscripted commentary and largely unedited footage. In September 2019, López-Alt became a monthly columnist at The New York Times Cooking. In 2020 López-Alt released a children’s book, Every Night is Pizza Night, which debuted on the New York Times Children’s Bestseller list. In 2022, López-Alt released a cookbook titled The Wok: Recipes and Techniques, a 658-page book focused on woks. As of 2021, López-Alt resides in Seattle, Washington, after previously living in San Mateo, California, New York City, and Boston. Upon marriage, López-Alt combined his birth surname, Alt, with that of his wife Adriana López. López-Alt has two children, the second of which was born in September 2021.
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Kenji López-Alt cooks up a kid’s book”. Kenji López-Alt is Seattle’s most powerful food influencer — and its most reluctant one”. The year’s biggest cookbook is here. Kenji López-Alt shares his favorite recipes in ‘The Wok. It’s high time you heard of J. Kenji Lopez-Alt Explains Why a Wok Is the Only Pan You Need”. Kenji Lopez-Alt On Cookbooks, Woks, And A Late Start In The Kitchen – Exclusive Interview”.