Expense Account Pete Wells
12 snips
Jan 14, 2026 
Pete Wells, former restaurant critic for The New York Times, shares his insights on food and dining culture. He discusses the impact of social media on restaurant design and how everyone is now a food journalist. Wells reflects on the importance of sandwich structure and his fondness for overlooked restaurants. He also considers the challenges of maintaining anonymity as a critic and the consequences of big reviews. Plus, he reminisces about holiday cooking traditions and his current culinary projects.
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Life After The Critic Job
- Pete Wells found civilian life calmer and less food-obsessed after leaving the critic role.
- He now cooks at home constantly and enjoys having a big chunk of ham to eat for days.
Immersion In Chefs' Lives
- Pete described immersive reporting in Nashville where he spoke deeply with chefs about closures and water issues.
- He valued hearing chefs' emotional experiences running and reopening restaurants after crises.
Keep Boundaries With Chefs
- Maintain professional distance with industry insiders to preserve objectivity.
- Politely decline social invitations when necessary to avoid conflicts of interest.