Sam Sifton
About Sam Sifton
Sam Sifton is the Assistant Managing Editor at The New York Times, a position he has held since 2002. He has a strong background in journalism, with significant contributions to various sections of the newspaper, particularly in food and cooking.
Work at The New York Times
Sam Sifton has served as the Assistant Managing Editor at The New York Times since 2002. Over his 22 years with the organization, he has contributed to various sections, including the Arts and Leisure section. His role involves overseeing editorial content and guiding the direction of the publication's culinary coverage, particularly through his involvement in the development of The New York Times Cooking section.
Education and Expertise
Sam Sifton studied at Harvard University from 1984 to 1988, where he earned a Bachelor's Degree in History and Literature. This academic background has informed his writing and editorial approach, particularly in the realm of food journalism. His expertise in culinary arts and food culture is evident in his extensive writing on these topics.
Background
Sifton has a strong background in journalism, having previously held the position of national editor at The New York Times. His experience in various editorial roles has equipped him with a comprehensive understanding of news and feature writing, particularly in the context of food and culture.
Achievements
Sam Sifton is the author of a cookbook and has written extensively about food and cooking. His contributions to The New York Times have helped shape the publication's culinary narrative, reflecting his keen interest in food culture and culinary arts.