Jay Cheshes on Muck Rack

Jay Cheshes

  • Writer, Freelance
  • Contributing Editor, Financial Times
  • None, Freelance: NY Times fashion/travel writer, WSJ
  • None, FREELANCE (FINANCIAL TIMES, BLOOMBERG)
New York, United States
As seen in: Financial Times, MSN, The New York Times, Yahoo Life, Bloomberg News, Yahoo Canada, Aol, The Wall Street Journal, Fast Company, The Daily Beast, The New Yorker and
Covers:  Food, travel, art, culture, design
Doesn't Cover: Science
JOURNALIST | food. travel. art. culture. design. crime. @WSJMag @WSJLife @nytimes @TandCMag @TravelLeisure

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Jay Cheshes’s Biography

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Jay Cheshes is a feature writer. covering food, travel, art, culture (and the occasional crime story). A regular contributor to the Wall Street Journal, for five years he reviewed restaurants weekly for Time Out New York. Trained as a chef—at the Culinary Institute of America—he was also the New York dining critic for Gourmet magazine (for which he received a James Beard nomination). His work has appeared in Town & Country, Fortune, W, Saveur, Travel & Leisure and the New York Times among other…

Jay Cheshes’s Journalist Portfolio

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A Chef With Three Michelin Stars Expands His Empire

A Chef With Three Michelin Stars Expands His Empire

With the first and only three-star restaurant in Abruzzo, chef Niko Romito has elevated the region's cuisine.…

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A Museum of Contemporary African Art to Open in Cape Town

A Museum of Contemporary African Art to Open in Cape Town

In a former grain silo, reimagined by Thomas Heatherwick, Jochen Zeitz is opening the world's first major mus…

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Biting into Berlin's Most Popular Dish (Not Schnitzel)

Biting into Berlin's Most Popular Dish (Not Schnitzel)

A five-stop tasting tour of Berlin's star sandwiches, the savory döner kebab, from a classic hole-in-the-wall…

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The Berkshires Town That's Becoming a Cultural Hub

The Berkshires Town That's Becoming a Cultural Hub

This summer, North Adams welcomes a series of cutting-edge art and hospitality projects-and that's only the b…

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Kimbal Musk Says Food is the New Internet

Kimbal Musk Says Food is the New Internet

Former tech entrepreneur Kimbal Musk's ambitions for innovation in sustainable farming are as grand as his br…

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Asking After The Future At The World Frontiers Forum

Asking After The Future At The World Frontiers Forum

You know you're at a big ideas conference when Segway inventor Dean Kamen offers a ride to the X-Prize Summit…

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Articles

Inside the technicolour world of Jack White

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By Jay Cheshes
| Financial Times Verified
In autumn 2021, Jack White was preparing to open a Third Man Records shop in Soho, London, selling music from his own label and books...
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How Australian Chefs and Farmers Are Rediscovering the Ingredients That Have Been There All Along

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By Jay Cheshes
| Smithsonian Magazine Verified
From kangaroo grass to Kakadu plums, native foods are redefining diners’ taste buds and deepening their connection to the land Kangaroo grass covers the hillside at Yumburra, Bruce Pascoe’s farm in the East Gippsland region of Victoria. In this sparsely populated rural corner of southeast Australia, the native weed doesn’t warrant much thought. It’s a sturdy bulwark against erosion, and catnip for livestock and marsupials hopping in from the forest.
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How Margot Hauer-King made People’s the hottest club in NYC

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By Jay Cheshes
| Financial Times Verified
“I like this seat – I can hide here,” says Margot Hauer-King, tucked into a corner facing the fireplace near the front door at People’s,...
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See all 169 licensed articles (191 Total)

Interview

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How do you prefer to be pitched on stories?

By email.

What's your favorite social network?

Instagram

What story are you most proud of writing or working on?

My feature on Henry Ford's great grandson who is building a $90 million temple in the jungles of West Bengal.
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