Kim Severson has been the Atlanta bureau chief for The New York Times since November 2010. Before her recent appointment, she was a dining writer for The New York Times for six years. She also spent six years writing about cooking and the culture of food for the San Francisco Chronicle. She is the author of the memoir Spoon Fed: How Eight Cooks Saved My Life, and has won four James Beard awards for food writing. She lives in Decatur, Georgia with her partner and her young daughter.
