The New York Times has made a notable change in its food section by appointing Ligaya Mishan and Tejal Rao as co-chief restaurant critics. This significant move marks the first time the publication has had more than one chief critic in this role, as announced on Wednesday.
This initiative aims to broaden the scope of restaurant reviews beyond New York, focusing on a nationwide approach. Both Mishan and Rao have extensive experience writing about food for The Times, and they step into this new position following Pete Wells, who dedicated over a decade to the role before his departure last year.
Editors Emily Weinstein and Sam Sifton outlined an “ambitious new plan” to enhance the coverage of restaurants across the country, emphasizing a more visual, personal, and transparent style. While Mishan remains in New York, Rao will operate from California, with both critics expected to travel frequently to explore culinary experiences nationwide.
This development signals a positive direction for food journalism, as it promotes diverse dining experiences and highlights restaurants across the entire United States, rather than just the heavily favored New York scene. It reflects a growing trend in media to embrace a broader representation of food culture, giving voice to various culinary landscapes.