Andrew Zimmern

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Andrew Zimmern Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen.

26/09/2026

I spend a lot of time thinking about where food is headed, and I believe the ocean is going to play a huge role in that future.

That’s one of the reasons I’m proud to serve on the Board of at the Port of Los Angeles, and why I’m excited to be back for Blue Hour on October 10th.

The Blue Economy is about so much more than seafood. It’s about sustainable aquaculture, clean energy, ocean technology and the scientists, entrepreneurs and innovators working to solve some very big problems.

I’ll be taking the stage for a live cooking demonstration inspired by the incredible potential of our oceans. More importantly, I’ll be surrounded by people who are actively building what comes next.

Join me for an evening of great food, smart conversations and a chance to support the next generation of ocean innovation.

See you at Blue Hour.

Secure your tickets through the link in my bio

25/09/2026

Always a highlight of : meeting people who are solving tough challenges in new ways.

Great conversation with Corinne Fleischer and World Food Programme about supply chains, innovation and how the UN continues to evolve to reach more people around the world.

World Food Program USA

24/09/2026

This is what I put out when I really like my guests.

A big, slightly unruly pickle board loaded with all the things I love to eat... homemade green tomato chow chow, my spicy pickled green beans, smoked fish, good cheese, mustard, rye bread and more.

My Shun Cutlery paring knife handles all the little prep jobs, from coring green tomatoes to trimming beans and radishes. I use my chow chow on meats and seafood all winter long.

Check out the link in my bio for the free recipe.

23/09/2026

One dough. Two shapes. A whole lot of Sardinian soul.

Malloreddus alla Campidanese is a beautiful example of how food evolves while tradition hangs around for the good stuff. These chewy little semolina pastas are tossed with pork sausage, saffron, tomatoes and Pecorino Sardo for a sauce that clings to every ridge and hollow. The best part? The pasta is simply made from semolina, water, and salt. That's it.

In this recipe, I’m making the traditional ridged shape and a very nontraditional scissor-cut version I learned in China. Because sometimes you need to respect tradition, understand why it works and then get out the scissors.

And this week you don’t just have to take my word for it, is here to validate my claims.

Want the recipe? Check out the link in my bio.

22/09/2026

Independent restaurants need us right now.

That’s true everywhere, but I’ve been thinking about it a lot lately while eating my way along Nicollet Avenue recently.

Restaurants like these help give a city its identity. But they don’t survive on nostalgia or good intentions. They survive when people walk through the door, order the food, bring their friends and come back.

So support the places you care about. Try somewhere new. Return to an old favorite. And if you’re in Minneapolis, spend some time exploring Eat Street and Nicollet Avenue. There are a lot of people doing great work there.

What’s a local restaurant more people should know about? And if you have a Nicollet favorite, tell me in the comments.

I’m heading to West Palm Beach this November 5-8 to speak at the Eudēmonia Summit, and I’d love to see you there.Eudēmon...
22/09/2026

I’m heading to West Palm Beach this November 5-8 to speak at the Eudēmonia Summit, and I’d love to see you there.

Eudēmonia brings together an incredible group of physicians, researchers, advocates and thinkers exploring what it really means to live well.

I’m especially excited to be part of the conversation around food, health and the science behind how we live. There will be immersive experiences, hands-on demonstrations and plenty of time to connect with people pushing the conversation forward.

If those topics interest you, come join us in West Palm Beach.

Use the link in my bio to get your ticket, and use code AZIMMERN for $100 off.

18/09/2026

Jacksonville has plenty of spots worth seeking out beyond the usual ones.

On my last trip down, I made my way to 13 Gypsies, Beirut Restaurant, Dockside Seafood Restaurant and House Italian Cuisine. Each one brought something different to the table, and all four are worth adding to your Jacksonville list.

Where should I try next time I’m down there?

Some of the most interesting cooking in LA is happening several freeway exits beyond where the food media stopped lookin...
17/09/2026

Some of the most interesting cooking in LA is happening several freeway exits beyond where the food media stopped looking. And I'm more than happy to sit in traffic to find it.

On Spilled Milk, I'm sharing my personal scouting report of LA's hidden gems, starting with some extraordinary regional Chinese cooking. Dongbei specialties, Uyghur lamb skewers, Nanjing salted duck, Sichuan fish swimming in fermented mustard greens.

No rankings. No usual suspects. Just restaurants I think deserve your attention, and exactly what I'd order.

Check out the link in my bio for the full list.

LA friends, tell me, what restaurants am I missing?

16/09/2026

Shrimp toast needed to be a sandwich... and this one is ridiculously perfect.

My Shun Cutlery-KAI USA Ltd. cleaver makes quick work of the shrimp without turning it to mush.

The shrimp goes on Japanese milk bread, fried crisp. Toss on a fried egg with crispy lacy edges and some lemony cabbage slaw with Kewpie mayo. Crispy, juicy, rich, bright. This one is the real deal.

Check out the link in my bio to get the free recipe.

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