Alexa Weibel
About Alexa Weibel
Alexa Weibel is a Senior Staff Editor at NYT Cooking, with a background in culinary arts and journalism. She has extensive experience in editing and writing for various publications, including work at Bonnier Corporation and Meredith.
Current Role at The New York Times
Alexa Weibel serves as the Senior Staff Editor for NYT Cooking at The New York Times. She has held this position since 2018, contributing to the publication's culinary content and editorial direction. Her role involves overseeing recipe development, editing articles, and collaborating with various contributors to enhance the cooking section.
Previous Experience in Culinary Editing
Prior to her current role, Weibel worked as a Senior Food Editor at Rachael Ray Every Day magazine from 2011 to 2018. During this time, she focused on food-related content, managing editorial projects and contributing to the magazine's culinary offerings. Additionally, she has experience as a Freelance Cookbook Editor at Bonnier Corporation from 2012 to 2018.
Educational Background in Culinary Arts and Journalism
Weibel studied at the International Culinary Center, where she completed a program in Classic Culinary Arts from 2011 to 2012. She also attended Northwestern University, earning a degree in Journalism from 2002 to 2006. Her education has equipped her with both culinary knowledge and journalistic skills, enhancing her editorial capabilities in food media.
Freelance Editing and Writing Experience
Weibel has extensive freelance experience, having worked as a Copy Editor for various publications, including Time Out, Rolling Stone, Details, InStyle, and Fashion Daily from 2006 to 2009. She also served as a Freelance Writer for these same publications during that period. Her freelance work has contributed to her diverse skill set in editing and writing across different media.
Professional Tenure at Bonnier Corporation
At Bonnier Corporation, Weibel held multiple roles over a span of 13 years, including Freelance Writer and Freelance Cookbook Editor. Her work at Bonnier involved creating and editing content for various culinary publications, showcasing her expertise in food writing and editing.