Kristine Kidd, a noted food writer, culinary educator and former food editor for Bon Appétit magazine, has been named food editor for the Monterey Bay Aquarium and its Seafood Watch program.

This follows last fall’s announcement that award-winning Napa Valley chef and restaurateur Cindy Pawlcyn, founder and creator of Mustards Grill and other noted Bay Area restaurants, was selected to manage the culinary experiences for the aquarium’s self-service café, full-service restaurant and private event catering.

Kristine Kidd


In her new capacity as aquarium food editor, Kidd will create, test and edit monthly sustainable seafood recipes for the aquarium website (, including collaborations with noted chefs from across North America to make certain their delicious recipes will work well for the home cook.

Kidd will also be on the program for the annual Cooking for Solutions celebration at the aquarium from May 20-22 (, demonstrating recipes from the newest of her eight Williams-Sonoma cookbooks, Weeknight Fresh and Fast, in a Salon Series presentation on Saturday, May 21.

Her first recipes for the aquarium feature Arctic Char with Fennel and Orange, and Cod Chowder with Yukon Gold Potatoes and Kale. These, and the celebrity chef recipes that Kidd prepares and tests, can be found at

As Bon Appétit magazine’s food editor and food trends expert for 20 years, Kidd was responsible for developing recipes for the magazine – often the cover dishes – and writing a monthly column.

She has judged cookbooks for the Julia Child Cookbook Awards, and is a frequent guest on radio and television, including appearances on “The Next Food Network Star,” “Home Cooking with Amy Coleman,” “The Home Show,” and “The Main Ingredient.” She also served on the board of directors of the International Association of Culinary Professionals (IACP) and Careers through Culinary Arts Programs (C-CAP).

Kidd teaches cooking in southern California and blogs at In her writing and her teaching, she is a strong advocate for sustainable sourcing of food from land and sea. To prepare home-cooked meals, which she does most nights, she shops at Los Angeles farmers’ markets every weekend, and uses local and sustainable ingredients whenever practical.

The mission of the Monterey Bay Aquarium is to inspire conservation of the oceans.