Nik Sharma is a well-known author, photographer, and recipe developer. He runs the popular food platforms, Nik Sharma Cooks/A Brown Table and The Flavor Files newsletter.
Before diving into the world of culinary, he was a molecular biologist. Sharma decided to leave his research career to follow his passion for flavour and cooking.
Television Appearances
Sharma has graced a number of television series with his expertise, such as Chef's Secrets: The Science of Cooking (PBS), The Road to Cooking, and the soon-to-be-released series, Confluence (PBS).
Acknowledgements and Accolades
Sharma's work has received multiple awards from a variety of platforms, including Saveur, Parade, Better Homes & Gardens, and the American Food Journalism Awards.
His first book, Season, was a finalist at both the James Beard and IACP awards. His second cookbook, The Flavor Equation, has also been a finalist for the James Beard Award, IACP Award, and the British Guild of Food Writers Award. It also won a silver medal at The German Academy of Gastronomy.
Writing Career
Sharma has been featured as a food columnist at various esteemed publications. He has written for the San Francisco Chronicle, The Guardian (U.K.), Serious Eats, and Food52 and has also regularly contributed to The New York Times Food Section.
He currently resides in Los Angeles, CA.
