Jill Santopietro is a food writer and stylist, cooking instructor, and recipe developer. Some of her past clients include Michael Pollan (Cooked, Penguin Press), April Bloomfield (A Girl and Her Pig, Ecco), Carlo Mirarchi (Roberta’s Cookbook, Clarkson Potter), and Alex Guarnaschelli (Old-School Comfort Food, Clarkson Potter).

Jill, with her son Oliver.

Jill, with her son Oliver.

Prior to launching her freelance career, Jill was the senior food editor of CHOW.com. She spent five years as a writer, food stylist, and recipe developer at The New York Times Magazine. While at the Times, she co-created and hosted The New York Times’ Kitchen 4B (Tiny Kitchen) video series.

Before The New York Times, she cooked in restaurant kitchens and worked as a chef for the Emmy-nominated PBS cooking show, Simply Ming. She spent six years as a food columnist for The Boston Globe. She is a graduate of Boston University’s Culinary Program, has a BA from Middlebury College and a MA in Gastronomy from BU. She is somewhat obsessed with anchovies and gelato (just not together).