About

Becky Duffett is a food writer, editor, and content strategist living in San Francisco. Her work has appeared in Food & Wine, Bon Appétit, The New York Times, the San Francisco Chronicle, Eater SF, and Edible SF. She served as the deputy editor at Eater SF, reporting breaking news during the pandemic, while running the largest dining website in the Bay Area.

She’s also launched culinary content programs from scratch for several startups, including Good Eggs, Pastel, and Fitbit. A former Williams-Sonoma cookbook editor, she’s edited dozens of cookbooks and countless recipes. And a classically trained cook, she graduated from the professional program at SF Cooking School, cooked for a year as a commis at Petit Crenn, and currently bakes at Kantine.

From covering restaurants to home cooking, whether chatting with chefs or farmers, she loves diverse perspectives and deeper stories grounded in California. With a particular penchant for pastries — her favorite food is butter. She lives in a weird old house in Mission Terrace, with an Englishman and yellow dog, who both love roast dinners.