Jean Trinh is a James Beard Award-nominated writer whose stories have been featured in publications like Los Angeles Times, The New York Times, and Food & Wine. She’s been writing about the intersection of food, culture, and arts for over a decade, covering everything from where to get the best salted egg yolk dishes, to deep dives on the history of Basque cuisine and Southern California’s Vietnamese seafood boil scene. 

Her personal essays that center around family and migration have appeared in Los Angeles Times and Wired. She is currently working on a memoir, and is an alum of McCormack Writing Center’s (formerly Tin House) and PEN America’s renowned writing workshops.