# Pete Well
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pete wells is the restaurant critic for The New York Times. He has held the position since November 2011, succeeding Sam Sifton.Wells was adopted as an infant and grew up in Rhode Island. He lives in Brooklyn and is married to the novelist Susan Choi; they met while working for The New Yorker.From 1999 to 2001, Wells was a columnist and editor for Food & Wine.
Food Critic on a Diet, Part One: The NYT's Pete Wells
On this first of two episodes featuring The New York Times's Pete Wells, the former Times restaurant critic explains how he learned to eat differently after a trip to his doctor scared the crap out of him. Yes he eats many more whole grains and avoids added sugar any way he can. But as you'll hear …
Food Critic on a Diet, Part Two: The NYT's Pete Wells
This week Pete Wells and I talk about our mutual worst food enemy, our addiction to sugar. Pete explains how the hidden added sugars in many packaged and processed foods just compound our dietary problems. We also talk about how the mixed messages we get from the government add to our dietary woes.…
A Restaurant Critic (Ours) On the Year That Changed Him Forever
During his time as a restaurant critic for The Times, Pete Wells has become both feared and revered in the world of dining — crowning those at the top and dethroning those whose time has passed.
But when the pandemic arrived, handing out stars to fancy restaurants made no sense anymore. A fundament…
Restaurant Critic Pete Wells on Food, Eating and Reviewing
The Times restaurant critic talks about his appetites and new, national outlook. Susan Lehman is host.
To Save His Life, Our Food Critic Reset His Appetite
For 12 years, Pete Wells had his dream job: working as the chief restaurant critic for The New York Times. The job’s journalistic mission required Wells to eat out most nights and taste nearly everything on any given restaurant’s menu. He didn’t realize it at the time, but the excessive eating had …
E296: The Story of Food Americana
If someone asked you about French, Korean, or Thai food, you could probably name some signature flavors and dishes. I certainly can. Well, what about American food? What stands out for you there and what IS it, really? Today we're going to dig into the roots of American cuisine with food journalist…
Can Restaurants Put People First? Jon Murray of Noko Hospitality Thinks So
Welcome to Industry Night with Nycci Nellis, where we go deep with the people shaping hospitality right now.This episode comes at a moment when the industry is taking a hard look at itself. From conversations around René Redzepi and Noma to Pete Wells examining the brigade system, the question is c…
To Save His Life, Our Food Critic Reset His Appetite
For 12 years, Pete Wells had his dream job: working as the chief restaurant critic for The New York Times. The job’s journalistic mission required Wells to eat out most nights and taste nearly everything on any given restaurant’s menu. He didn’t realize it at the time, but the excessive eating had …
Loving Food Can Actually Be the Secret to Eating Less of It
This week on Special Sauce Dr. Dana Small, a professor at McGill University and one of the leading experts on the neuroscience of food decisions, and longtime friend of the podcast Pete Wells of The New York Times join us to explain how the pleasure and enjoyment of food can be the most important e…
Eli Sussman and the Most Miserable Dining Experience Anyone Could Have
Chef, restaurateur, author, and satirist Eli Sussman talks about growing up in a food-loving family outside Detroit, the painful mistake of giving away his treasured cookbooks, leaving a comfortable career in advertising to start over as a line cook, and the hard-earned lessons of opening his own r…
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