Skip to main content
Nicholas Gill on Muck Rack

Nicholas Gill

  • Writer and Photographer and Co-Founder, New Worlder
  • Food Writer, Author and Photographer, Freelance
New York
As seen in: New Worlder, Apple Podcasts, Heated, O Globo, The New York Times, Yahoo Life, Bloomberg News, The Guardian, TIME, Yahoo Canada, Aol and
Covers:  environmental issues, rainforests, the amazon, latin american food, real estate, new york city, latin, restaurants, human rights, peruvian food, brazil, peru, farming, colombia, brooklyn, native american/indigenous peoples, chile, spirits, beer, climate change, fisheries
Writer / photographer. Co-author Central, The Latin American Cookbook, Slippurinn. Newsletter & Podcast @new_worlder

Get in touch with Nicholas

Contact Nicholas, search articles and posts on X, monitor coverage, and track replies from one place.

Learn more about Muck Rack

Actions

Share this page

Nicholas Gill’s Biography

Read Full Bio →

Writer and photographer Nicholas Gill lives in Lima, Peru and Brooklyn, New York. His work appears in publications such as the New York Times, Conde Nast Traveler, Wall Street Journal, Saveur, New York Magazine, and Food & Wine. Visit his personal website (www.nicholas-gill.com) or his award winning blog covering Latin American food, drink & travel, www.newworldreview.com, for more information.

Nicholas Gill’s Journalist Portfolio

See all →
Hot Peppers Are a Way of Life for This Brazilian Indigenous Community

Hot Peppers Are a Way of Life for This Brazilian Indigenous Community

For centuries the Baniwa have grown nearly a hundred different varieties of heirloom chiles in Brazil's Içana…

View article →
From forgotten breed to Game of Thrones: how one woman saved Iceland's goats

From forgotten breed to Game of Thrones: how one woman saved Iceland's goats

In Reykjavík, Icelandic goat is increasingly appearing on the menus of the city's best restaurants. At the co…

View article →
Lima's Food, from Breakfast to Dessert

Lima's Food, from Breakfast to Dessert

Using domestic cacao, as in this bonbon, a re-creation of ranfañote , a ­Peruvian-style bread pudding, this M…

View article →
El Bulli Mastermind Ferran Adrià Wants Hot Ice Cream

El Bulli Mastermind Ferran Adrià Wants Hot Ice Cream

Though open just six months a year, Spain's El Bulli received an estimated two million reservation requests-o…

View article →
Culinary women serve up their own #MeToo moment in Sweden

Culinary women serve up their own #MeToo moment in Sweden

The #MeToo movement has already disrupted the worlds of film, politics, education and international aid. Now …

View article →
Culinary women serve up their own #MeToo moment in Sweden

Culinary women serve up their own #MeToo moment in Sweden

The #MeToo movement has already disrupted the worlds of film, politics, education and international aid. Now …

View article →

Articles

The World’s Largest Cruise Ship

|
By Nicholas Gill
| New Worlder Verified
Life ring on wall of cruiseship pier. Photo: Holger Leue/Getty Images. First, let’s take a look at the guest cabins. We want everyone on earth onboard so they’ll come in a range of shapes and sizes, from cozy hammocks in the cargo area for those booking through Groupon to palatial pied-à-terres reserved for our most loyal passengers that have spent their entire retirement savings* on previous Royal Caribbean cruises. Additional in-room amenities include: 4,500 thread count sheets.
Open in Who Shared Issue with article?

The Year in Review: 2025

|
By Nicholas Gill, Nicholas Gill
| New Worlder Verified
The sand dunes in the desert near Ica, Peru. Photo: Nicholas Gill. This was a big year for this newsletter and it’s accompanying podcast. The stories and episodes are creating a lot of discussion and the subscriber count has grown significantly. Several stories have gone viral. It’s definitely not what I have been trying to do, but I appreciate the engagement when it comes.
Open in Who Shared Issue with article?
|
By Nicholas Gill, Nicholas Gill
| New Worlder Verified
The experience of dining out across Latin America is growing up. Flashy tasting menus are becoming secondary to just having good food and drink. No longer are chefs opening restaurants that try to redefine a cuisine or to prove that ancestral ingredients have value. Traditional recipes are back in, but with better ingredients and a list of nice cocktails and wines.
Open in Who Shared Issue with article?
See all 222 licensed articles (230 Total)