GENEVIEVE KO is the Cooking Editor of the Los Angeles Times. She is also is an author (Better Baking, Sep 2016), food writer, recipe developer, and culinary consultant who creates and collaborates on cookbooks, magazine and digital stories, and epicurean corporate branding. In addition to writing and creating her own cooking, wine, and travel pieces, she also works closely with chefs, restauranteurs, and food companies to tell their stories through narratives and recipes. She also has experience styling food and photographing travel and lifestyle shots for various publications.

Genevieve was born and raised in Los Angeles where she ate her way through the city’s diverse neighborhoods. Her early travels with her food-loving family sparked her lifelong pursuit of great restaurants all over the world. Her passion for dining out is matched only by her love of cooking and baking. After graduating from Yale University with honors, she broke into the food business. She apprenticed at a classic French restaurant in Connecticut, learning to master classic techniques. Shortly thereafter, she began writing food stories for newspapers and magazines. She also began working with Mark Bittman, the renowned cookbook author and food journalist, on various cookbook and multimedia projects.

Through Bittman, she had the opportunity to write Asian Flavors of Jean-Georges with star chef Jean-Georges Vongerichten. Her work on that book led to her co-authoring his next, Home Cooking with Jean-Georges. At the same time, she co-authored The Sweet Spot: Asian-Inspired Desserts with Vongerichten’s former pastry chef Pichet Ong. Since then, she also has written Cooking with Love and Carla’s Comfort Foods with celebrity chef Carla Hall. Her collaboration with chef George Mendes, My Portugal, was released in 2014. In 2015, Ko’s work with master baker Sarabeth Levine, Sarabeth's Good Morning Cookbook, came out, as did Hey There, Dumpling! with Kenny Lao. Her first solo cookbook, Better Baking, was hailed as one of 2016’s most exciting cookbooks by the New York Times, epicurious, and Real Simple.

Ko has contributed to many more cookbooks as a writer, editor, and recipe developer and tester and worked with many major publishing houses, including Random House, Simon and Schuster, Abrams, HarperCollins, Wiley and Sons, Houghton Mifflin Harcourt, Rizzoli, Sterling, and Rodale.

Ko also has contributed to cookbooks with magazines where she has been an editor. She was previously an editor at Good Housekeeping, Gourmet, Martha Stewart Living, Health, Real Simple, and Shape. She has written for all of the multimedia arms of those publications, and also has contributed to NYT Cooking, Bon Appetit, Lucky Peach, Food & Wine, Saveur, Food Network Magazine, Everyday with Rachael Ray, Everyday Food, Fine Cooking, Parents, Self, and epicurious.com, among others.

Beyond her editorial work, Ko has served as a consultant to restaurants and food companies. She has worked closely with private clients to write promotional materials and to develop recipes to grow their brands. She has collaborated with critically-acclaimed restaurants from coast to coast, including bakeries, formal dining rooms, and casual bars. In addition to helping new companies grow, Genevieve has created recipes for well-established food and beverage companies, such as Target, Quaker Oats, Kikkoman, Welch’s, Samsung, and Spice Hunter.

Contact Genevieve at genevievecko@gmail.com. Follow her on Instagram and Twitter and like her on Facebook.