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Jane Sigal is a contributing editor at Food & Wine, where she was previously a senior editor for nine years. She’s covered everything from food, wine and restaurants to kitchens, travel and health, but usually writes about top French chefs, including Joël Robuchon, Michel Bras, Pierre Gagnaire and Jean-Georges Vongerichten. She earned a Grand Diplôme from Ecole de Cuisine La Varenne and lived in Paris for 12 years.

Before working in magazines, Sigal was an acquiring editor in the cooking & gardening division of Macmillan USA. She is also the author of two books, Backroad Bistros, Farmhouse Fare and Normandy Gastronomique, and a contributor to Food & Wine’s travel collection, Star Chefs on the Road. She has written for The New York Times, The Wall Street Journal, Time Out New York, Wine & Spirits and Fine Cooking. Sigal has appeared on CNN and as a speaker at the International Association of Cooking Professionals annual conference and New York University’s department of food studies. As a judge, she has reviewed exams at the French Culinary Institute and selected winners at the Turks and Caicos Conch Festival and at the Slow Food American artisanal cheese contest. She's also taught Food Writing Boot Camp for mediabistro.com.

She's currently writing a cookbook with Austrian chef Kurt Gutenbrunner, whose restaurants Wallsé and Blaue Gans in the West Village and Café Sabarsky in the Neue Galerie, are as much about art and design as strudel and schlag. She's also ticking through 1,000 recipes, translating La Cuisine by Françoise Bernard, who has been hand-holding French housewives in the kitchen since 1946.