Felicia Lee

A lifelong food lover, writer, and researcher, Felicia began her writing career as a corporate technical and promotional writer before earning a doctorate in linguistics. She then embarked on a 10-year career as a linguistic researcher, where her fieldwork in rural Mexico sparked an interest in culinary history and anthropology that ultimately led to a short career in professional baking as part of the pastry team at the St. Regis Monarch Beach Resort in Monarch Beach, California. Her recipes and essays on food and cooking have appeared in Salon.com and the Los Angeles Times Magazine, as well as in several local publications. Known in her community for her out-of-left-field culinary creations, she is a regular participant in the Hogtown Brewdown, a charity fundraiser where guests enjoy paired food and beer samples prepared by local cooks and homebrewers.

Felicia holds a BA with honors and an MA in English from Stanford University, a Ph.D. in linguistics from the University of California, Los Angeles, and a Cordon Bleu certificate in pastry and baking (with honors) from the California School of Culinary Arts.