Laurie Woolever: New York Times Best-Selling Author, Chef, and Public Speaker
- For The Writers | Official
- Mar 8
- 4 min read
Laurie Woolever is a name synonymous with food, travel, and deeply insightful storytelling. Best known as the longtime collaborator and confidante of the late Anthony Bourdain, Woolever has carved out her own niche in food journalism, cookbook writing, and culinary commentary. With a career spanning decades, she has worked as an editor, researcher, and writer, bringing to life some of the most compelling narratives about food and culture.
For nearly a decade, Woolever worked alongside Bourdain as his right-hand woman, assistant, editor, and co-author, helping to shape some of his most celebrated works and keeping up with his relentless pace of travel, storytelling, and insatiable curiosity. But her career was already well underway long before their paths crossed. Her writing has landed in The New York Times, Vogue, GQ, Food & Wine, Lucky Peach, Saveur, Bloomberg, Dissent, Roads & Kingdoms, and more.
After earning her bachelor’s degree from Cornell University in 1996, she moved to New York and cycled through a string of jobs before enrolling in the French Culinary Institute. There, chef-instructor Pascal Béric handed her a piece of advice she’d carry for life: “Don’t freak out! Freaking out is not gonna help.” That sentiment would prove useful as she navigated a career that took her from the kitchens of restaurants to the editorial rooms of some of the most respected food publications.
Woolever’s experience in the food world is as layered as the best bowl of Bún bò Huế. She has been a private cook, nanny, caterer, recipe tester, farmhand, food editor, and, at one point, a video store clerk. From 1999 to 2002, she worked as Mario Batali’s assistant, contributing to Holiday Food (2000) and The Babbo Cookbook (2002). Later, she edited and recipe-tested Anthony Bourdain’s Les Halles Cookbook (2004) before moving into editorial roles at Art Culinaire and Wine Spectator.
In 2016, she co-authored Appetites: A Cookbook with Bourdain, followed by World Travel: An Irreverent Guide in 2021, which debuted at #1 on the New York Times bestseller list. That same year, she published Bourdain: The Definitive Oral Biography, which landed at #7. Each of these books has been translated into more than a dozen languages, proving that Bourdain’s voice remains as vital as ever—and that Woolever was instrumental in preserving his legacy.
Beyond her collaborations, Woolever has built her own voice in food writing. She co-authored Richard Hart Bread: Intuitive Sourdough Baking, published by Clarkson Potter in November 2024, and her memoir, Care and Feeding, arrives on March 11, 2025, via Ecco. She also co-hosts Carbface for Radio, a food-focused podcast with Chris Thornton, and writes for Flaming Hydra, a creator-owned newsletter collective.
Through it all, she remains a sharp observer of food culture, an unflinching storyteller, and, most importantly, someone who never freaks out—at least not when it matters.
From Professional Kitchens to the Literary World: Woolever’s Career Path
Woolever began her culinary journey not behind a desk but in the trenches of the food world. She trained at the French Culinary Institute (now known as the International Culinary Center) and worked in professional kitchens before transitioning into writing and editorial work. Her extensive experience in the culinary world and storytelling gave her a unique perspective that blends a chef's precision with a journalist's observational sharpness.
Her big break came when she became Bourdain's assistant, a role that eventually led to collaborations on multiple career-changing projects. Over the years, she not only worked behind the scenes but also co-authored books with Bourdain, helping shape his legacy beyond television.
Collaborations with Anthony Bourdain
One of the most defining aspects of Woolever’s career was her work alongside Bourdain. She co-authored World Travel: An Irreverent Guide, a project they had started together before his passing in 2018. The book, published posthumously in 2021, serves as both a travel guide and a tribute, compiling Bourdain’s insights on various global destinations, punctuated with Woolever’s meticulous research and storytelling.
She later edited and co-wrote Bourdain: The Definitive Oral Biography, an intimate and wide-ranging collection of stories from those who knew him best. The book provides an unfiltered look at Bourdain’s life, career, and impact on the world, making it an essential read for fans and food lovers alike.
Beyond Bourdain: Laurie Woolever’s Unique Voice in Food Journalism
While much of her career has been tied to her work with Bourdain, Woolever has also made a name for herself as a solo writer and editor. Her articles have appeared in major food publications, including Bon Appétit, Food & Wine, The New York Times, and GQ.
Her upcoming book, Care and Feeding, dives deep into the realities of the culinary world—exploring restaurant life's challenges, culture, and dynamics. With Woolever’s signature mix of wit, honesty, and deep industry knowledge, Care and Feeding is shaping up to be an essential read for anyone fascinated by the behind-the-scenes world of food and restaurants.
A Lasting Impact on the Culinary World
Laurie Woolever’s work is more than just writing about food—it’s about capturing the people, places, and cultures that shape how we eat. Whether through her collaborations with Bourdain or her own projects, she has established herself as a leading voice in culinary journalism.
For readers who love food not just as a meal but as a story, Woolever’s work is a must-read. Her ability to weave together the beauty, chaos, and passion of the food world makes her one of the most compelling writers in the industry today.
For speaking engagements, contact CAA agent Billy Hallock at billy.hallock@caa.com. For inquiries regarding World Travel: An Irreverent Guide or Bourdain: The Definitive Oral Biography, reach out to Ecco publicist Sonya Cheuse at sonya.cheuse@harpercollins.com.
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