Todd Coleman has seen every side of the food world—from behind the lens to behind the pen, the line, and beyond. A graduate of the Culinary Institute of America, Coleman was obviously (and voraciously) predisposed to a career in cuisine. But unlike some CIA grads, he didn’t veer narrowly to one aspect of the food world. Rather, and over the course of several sumptuous years, he devoured food creatively, in almost every way possible.
Among his various approaches, Coleman has gotten hands-on experience and applied his CIA know-how as a restaurant chef and also as a private chef. But Coleman also knows how to capture food and food culture, and in that capacity, he’s acted as an editor at Everyday Food and produced shows for The Food Network. He’s engaged and indulged his visual love of food as an accomplished food photographer, photographing for cookbooks like Japanese Soul Cooking by Tadashi Ono and Harris Salat, and The Mom 100 by Cookstr.com founder Katie Workman.
And for seven years, Coleman coalesced his savvy as executive food editor of Saveur, running everything food, from recipe selection to test kitchen oversight. During his tenure at the magazine, Coleman propped, styled, and photographed the majority ofSaveur’s covers, providing additional photography for features both in the studio and on location, and keeping the fires of his food love well stoked.