KRISTA SIMMONS IS A FOOD WRITER AND CULINARY ADVENTURER.
She covers the world’s diverse culinary scenes using food as a gateway to explore local culture. Her enthusiasm and energy is palpable, always leaving her audience hungry for more.
Krista is a regularly-occurring judge on Knife Fight, Top Chef Masters, and Hell’s Kitchen and has hosted segments on The Today Show, Queen Latifah, and KTLA, among others. She’s a social influencer with a highly engaged audience on Twitter and Instagram.
She is a Global Correspondent for Travel + Leisure magazine, and the author of the Dining Agenda column for Departures magazine. She contributes to many other major national publications including New York Magazine, Mashable, and the Los Angeles Times. Krista has lectured on food and social media at the USC Annenberg School of Journalism and the UCLA Restaurant Industry Conference.
Krista has attended culinary school and worked in every part of the business, from wine making to farming produce on organic farms. She uses that experience to inspire her audience to eat, travel, and live better.
She first became interested in the fusion of food and travel as a young girl watching shows like “Great Chefs, Great Cities,” “Yan Can Cook,” and “Julia Child & Jacques Pépin Cooking at Home.” She was immediately fascinated by how viewers could explore the world through cuisine, so she set out to do the same.
During her undergraduate studies at UC Santa Cruz, Krista lived on farms and was highly involved with the Student Environmental Center’s movement to bring local organic foods to the dining halls on campus. After graduation, she spent over a year farming throughout Southeast Asia and Australia in order to gain a further understanding about food production and sustainable farming. That experience led her to her job as a food reporter, a job she has grown into with grace over the past 8 years.
Today Krista lives in Los Angeles with her appropriately-named Shiba Inu puppy, Bento. When she’s not busy writing, she enjoys practicing yoga, swimming, and hiking with friends — followed, of course, by good eats.