Bon Vivant Culinary Journal

Bon Vivant was a biannual culinary journal that I launched in 2021 after publishing a few cookbooks. I’ve worked in the food industry since the early aughts, but have been captivated by food and all that surrounds it since I was a small boy in Colorado, fascinated by the magic of leavening bread or eating gyoza by the dozen during family visits to Japan.

I believe that the best way to learn about people and culture is through the lens of food and drink. Maybe that’s making soba with a master in the foothills of Mt. Fuji, or eating cevapcici in the glow of a food stall’s window on a dark night in Pula. Perhaps it’s drinking absinthe in a dark jazz bar after a day at the baths in Budapest, or sitting fireside with a bottle of rye and the West’s rootin’est tootin’est hunting guide. Or maybe it’s back in my own kitchen, simply braising a rich ragù to toss with fresh tagliatelle for dinner with friends.

Throughout the pages of Bon Vivant, our team shared tales of our exploration alongside well-tested recipes and culinary advice in a beautiful print format—a tactile medium we believe deeply in. We were joined by talented photographers as we covered a single topic in each issue twice per year, striving to contribute to a united world through food and drink, celebrating the joie de vivre that cooking, eating, and exploring create.