David Tanis has worked as a professional chef for over three decades, and is the author of several acclaimed cookbooks, including A Platter of Figs and Other Recipes, which was chosen as one of the 50 best cookbooks ever by the Guardian/Observer (U.K.).
He spent many years as chef with Alice Waters at Chez Panisse restaurant in Berkeley, California; he ran the kitchen of the highly praised Café Escalera in Santa Fe, New Mexico; and he operated a successful private supper in his 17th century walk-up in Paris.
He is passionate about simple, seasonal home cooking—real food—and is inspired by his travel and the regional cuisines of Europe, Asia, and Latin America.
He has written for a number of publications, including the Wall Street Journal, the Guardian/Observer (U.K.) and Bon Appétit.
He currently resides in New York City and writes a weekly food column for the New York Times. His latest cookbook is One Good Dish.