Ligaya Mishan

Not applicable as Ligaya Mishan is a food writer, not a chef.

About Chef Ligaya Mishan

New chief restaurant critic for The New York Times.

Ligaya Mishan's work extends beyond simple restaurant reviews, often delving into the broader cultural, social, and even political aspects of food. She examines the narratives behind dishes and the people who create them, and has also reported on industry-specific topics, such as the James Beard Foundation's internal investigations into its awards.

Awards & Recognition

James Beard Journalism Award Nominee (2022)

Chef Timeline

2020, Oct 9
Published article on James Beard Foundation
Wrote 'James Beard Foundation, Whose Awards Honor Chefs, Is Now Investigating Them' for The New York Times, covering the foundation's internal reviews.
2022, Jun 7
Nominated for James Beard Journalism Award
Recognized for her work in T: The New York Times Style Magazine, acknowledging her excellence in food journalism.
2025, Aug 5
Covered Chef Kwame Onwuachi's restaurant expansion
Tatiana, Dōgon
Posted on Instagram about Chef Kwame Onwuachi's restaurants, Tatiana in NYC and Dōgon in Washington, D.C., highlighting their distinct characteristics.

Related News

New York Times Appoints Ligaya Mishan & Tejal Rao as New Chief Restaurant Critics

Image credit: Ligaya Mishan via Instagram (📸: @natashajanardan + Tony Cenicola for @nytimes + @nytcooking)

The New York Times has announced Ligaya Mishan and Tejal Rao as its new chief restaurant critics. They are set to explore and review dining establishm...

Source: The New York Times / Instagram

Published: 1 month ago New York City

#RESTAURANT_REVIEWS #FOOD_CRITICS #NEW_YORK_DINING