Francis Lam returns to the Critics’ Table for the fifth season of Top Chef Masters. He is Editor-at-Large at Clarkson Potter, and previously, was Features Editor at Gilt Taste, which was awarded six IACP awards and four James Beard award nominations in its first two years. His own writing has been nominated for a James Beard award and three IACP awards, winning one, but he knows all this talk of awards is a little tacky. In past lives, he was a senior writer at Salon.com, a contributing editor at Gourmet magazine (RIP), and his work has appeared in the 2006-2012 editions of Best Food Writing. He believes that, in professional football, that would count as a dynasty; in ancient China, not so much. Lam resides in New York City.
The Latest from Francis
Top Chef Gets Sporty and Bookish
The Season 12 chefs tackle a hearty meal for New England Patriot Rob Gronkowski and a literary-inspired Elimination Challenge.
Francis Lam: What's on the Menu?
The critic focuses on the first part of the cooking process.
Bryan Voltaggio, Douglas Keane, and Jennifer Jasinski compete for the title of Top Chef Master.
Francis Lam: I liked Sang's Fish
The critic makes a case for Sang's lukewarn sablefish.
When Plex Met Toodee
Hugh Acheson wraps his head around Yo Gabba Gabba!
Francis: A New Kind of Locavorism
Francis Lam "was thrilled to hear this week’s challenge was about representing L.A. on a menu."
Bryan Voltaggio's Broth was Astounding
Francis Lam marvels at Bryan's Asian-inspired dish.