Kate Krader is a Food Editor at Bloomberg News. She specializes in topics related to food and beverages, hospitality and leisure, and consumer travel, with a focus on the vibrant food scene in New York City. Kate's insights and expertise have been featured in a variety of publications, including Finger Lakes Times, Fortune, and The Australian Financial Review.
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Kate Krader's focus is primarily on lifestyle, food, and beverage-related articles. She specializes in covering events, seasonal topics, and promotional deals related to the food and restaurant industry. Her coverage also includes features on new restaurants and popular dishes.
If you have insights or unique stories related to trending foods, upcoming dining establishments or culinary events within the UK or internationally, these would likely align well with Kate’s interests. Additionally, if you can offer exclusive information about significant developments in the food and beverage industry such as new trends or promotions tied to holidays or seasons it may catch her attention.
Remember that pitches should be aligned with her geographical preferences which are mainly focused on the UK but not explicitly limited to it given some international references in her work.
This information evolves through artificial intelligence and human feedback. Improve this profile .
He's partnered with the team behind New York's cult favorite Japanese spot Nami Nori to expand to South Florida.
The List is produced by La Liste, which amalgamates international ratings using an algorithm.
The List is produced by La Liste, which amalgamates international ratings using an algorithm.
By: Kate Krader
The Seoul transplant Jungsik is the big winner in this year’s rankings, and a famed French dining room gets demoted.
By: Sarah Rappaport, Kate Krader
Whether you're in town for Christmas, Hogmanay (New Year's Eve) or beyond, here are the can’t-miss spots.
By: Sarah Rappaport, Kate Krader
Whether you're in town for Christmas, Hogmanay (New Year's Eve) or beyond, here are the can't-miss spots.
By: Kate Krader
It was a good year to rethink the classics—and invent new ones.
By: Kate Krader
The new hot pizza; the cool old spice.
By: Kate Krader
It’s that time of year, when a food writer looks back on a sea of empty plates and thinks about what was once on them.
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