Title:Contributing WriterEducation:Harvard University, Le Cordon Bleu ParisLocation:Newton, MassachusettsExpertise:Food writing, travel, advertisingVictoria Abbott Riccardi is a food and lifestyle writer with over 20 years of experience. She is the author of the books Untangling My Chopsticks and French Blooms, and her writing has been featured in dozens of publications including EatingWell, Food & Wine, Cook’s Illustrated, Bon Appétit, Saveur, the Boston Globe and The New York Times. After attending Le Cordon Bleu, Victoria worked as a sous chef at the small Parisian restaurant Le Potiron. She was a judge on Iron Chef America, has hosted cooking segments on CBS’s The Early Show and MSNBC’s Morning Blend, and has consulted for brands including Cains Foods and Maple Leaf Farms. Victoria is also a photographer, with work appearing in EatingWell and the Boston Globe, and has worked in advertising and television production. She lives with her husband in Newton, Massachusetts.B.A. in Psychology and Social Relations/East Asian Studies, Harvard University, Culinary diploma from Le Cordon Bleu ParisEatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:Harvard University, Le Cordon Bleu ParisLocation:Newton, MassachusettsExpertise:Food writing, travel, advertising
Title:Contributing Writer
Education:Harvard University, Le Cordon Bleu Paris
Location:Newton, Massachusetts
Expertise:Food writing, travel, advertising
Victoria Abbott Riccardi is a food and lifestyle writer with over 20 years of experience. She is the author of the books Untangling My Chopsticks and French Blooms, and her writing has been featured in dozens of publications including EatingWell, Food & Wine, Cook’s Illustrated, Bon Appétit, Saveur, the Boston Globe and The New York Times. After attending Le Cordon Bleu, Victoria worked as a sous chef at the small Parisian restaurant Le Potiron. She was a judge on Iron Chef America, has hosted cooking segments on CBS’s The Early Show and MSNBC’s Morning Blend, and has consulted for brands including Cains Foods and Maple Leaf Farms. Victoria is also a photographer, with work appearing in EatingWell and the Boston Globe, and has worked in advertising and television production. She lives with her husband in Newton, Massachusetts.
B.A. in Psychology and Social Relations/East Asian Studies, Harvard University, Culinary diploma from Le Cordon Bleu Paris
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
