Caroline Hatchett is senior editor at Plate and a James Beard Award-nominated writer. Her work has been featured in Food & Wine, The Bitter Southerner, Robb Report, Garden & Gun, The Washington Post, Wine Enthusiast, Liquor.com, and more. Her story on rosin potatoes also appears in “Best American Food Writing 2023.”

Caroline has been immersed in hospitality and publishing for 20 years. She worked as a banquet prep cook while in college at the University of Georgia, wrote an early farm-to-table-blog (that has thankfully disappeared from the internet), fact-checked Zagat print guides, and earned a cuisine certificate from Le Cordon Bleu Paris, where she graduated first in her class.

For eight-plus years, she served as editor of StarChefs, a role for which she interviewed and tasted with hundreds of restaurant professionals each year, produced StarChefs’ Rising Stars magazine, and has directed programming for the International Chefs Congress.

She also serves on the board of nonprofit Restaurant Workers’ Community Foundation.