Russell Winfrey

Photo of Russell Winfrey
North Carolina
Wabash College, UNC-Charlotte
Sushi, Latin American Foods, Coffee And Tea Brewing
  • Having lived in Texas and Charlotte, NC (near the border of North and South Carolina), he is half an expert in American BBQ.
  • He is a nerd for every kitchen tool imaginable, from Japanese knives to stand mixers.
  • Spending most of his time in Brazil, he enjoys churrasco, coxinhas, cafezinhos, and caipirinhas on a regular basis.


Russell has worked as a freelance writer and editor for nearly five years. Prior to this, he worked as a technical writer in the insurance field and taught writing and research at UNCC and Wingate University. His interest in cooking began in 2009, when he supported himself during college by working as a sushi and prep chef in a kitchen. As an accomplished home chef and gourmand, he has also served as a food judge for local events near Charlotte. Recently, he has been scratching his itch to travel and has tried to experience the best of French, Brazilian, Argentine, and American cuisine.


Russell has a B.A. in English Literature from Wabash College and an M.A. in the same from the University of North Carolina, Charlotte. During college, he published a collection of short stories through UNCC and has published poetry at various publications.
Tasting Table Editorial Policies

Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.

We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.