Jay Cheshes is a food, travel and feature writer. 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 the New Yorker, Town & Country, Fortune, W, Saveur, Travel & Leisure and the New York Times among other publications. In addition to covering lifestyle subjects, he also writes profiles and investigative pieces. He holds a master's degree in journalism from Columbia University, and has ghost-written a book on the life of Absolut vodka founder Michel Roux. The son of a US diplomat, he was raised in six countries on three continents. He is based in New York but travels frequently.