BILL ST. JOHN

Bill St John has worked in the kitchen on the Orient-Express, interviewed the nuns who cooked for the Pope, traveled round-trip overnight to Burgundy to interview Georges Duboeuf on Beaujolais, lived at the Abbey of Orval to watch its monks make beer, and offered his shoulder as a resting place for a napping Julia Child during boring meetings.

Since his start as a writer and teacher in 1983, Bill has contributed to publications far and wide, including the Rocky Mountain News, Denver Post, and Chicago Tribune. His work in Wine & Spirits magazine earned him a nomination in 2001 for a James Beard Journalism Award. His writing, recipes and reflections are in the archives of more than 100 U.S. and overseas newspapers & magazines.

A natural teacher, Bill has taught at the university level. But he also has shared, at schools of his own devising, his vast knowledge on wine, food, cooking, travel, and the history of cuisines. So far, Bill has visited 44 countries, 42 of the U.S. states and 10 Canadian provinces. While that wide travel gives his writing authority, his great warmth and humor are what make his work a “must-read.”

So let’s Get Cooking!