Christina Chaey

Christina is a contributor for Serious Eats. She worked at Bon Appétit for seven years, during which time she held various roles across the editorial and food teams and eventually worked as Senior Food Editor before leaving the company in 2022 to pursue a freelance career. She worked as a line cook under chef Suzanne Cupps at the now-closed Untitled at the Whitney Museum of American Art, where she gained an appreciation for seasonal cooking and the beauty of New York state produce. She is constantly adding more cookbooks to her 120+-and-growing collection, to the chagrin of her partner, and loves nothing more than to settle in and read a cookbook from cover to cover. In fact, she finally agreed to write a cookbook of her own; it will be published in spring 2026.

Highlights:

• Christina worked as an editor and food editor at Bon Appétit for seven years, during which time she took on a wide variety of jobs, from writing and editing features for the magazine to appearing in videos on the brand's popular YouTube channel to creating engaging social content.
• She got her start in journalism as a business and tech reporter for Fast Company before realizing she was spending all her free time cooking and reading about food.
• She worked as a line cook under chef Suzanne Cupps at the now-closed Untitled at the Whitney Museum of American Art
• She is based in Brooklyn for as long as she can manage to house her extensive cookbook collection in an NYC apartment