Alison Roman is a bestselling cookbook author, home cooking authority, and culinary personality known for her unfussy, flavor-forward recipes and candid, relatable voice. With a background in professional kitchens and editorial leadership at Bon Appétit and The New York Times, Roman has become a defining figure in modern home cooking, empowering a new generation to cook with confidence and style. Her recipes often spotlight bold ingredients, pantry staples, and casually composed dishes that favor intuition over perfection. Through her books, newsletter, YouTube series, and media presence, Roman has carved out a unique space at the intersection of culture, cooking, and lifestyle.
Media and Television:
Alison Roman has become a recognizable face through her work in food media, especially with her YouTube series Home Movies with Alison Roman, which captures her signature blend of wit, ease, and instructional cooking. Prior to launching her own media platform, Roman was a key food columnist at The New York Times and previously a contributor to Bon Appétit, where she helped shape the early 2010s culinary landscape.
Roman’s approachable recipes—such as The Stew, The Cookie, and The Pasta—became viral hits and cultural touchstones, earning widespread recognition and cult followings. Her video presence continues to expand, recently including appearances on HBO Max’s Selena + Chef and her own forthcoming series with CNN, broadening her reach from print to screen and elevating her position as a lifestyle tastemaker.
Publishing and Authorship:
Roman is the author of three bestselling cookbooks:
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Dining In (2017) – Her breakout book and an ode to laid-back, restaurant-quality meals at home.
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Nothing Fancy (2019) – A manifesto on “having people over” rather than entertaining, which debuted at #1 on the New York Times bestseller list and cemented her role as a cultural voice of casual hospitality.
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Sweet Enough (2023) – A pastry-forward collection of simple, elegant desserts for people who claim they don’t bake.
Her writing combines strong culinary technique with a refreshing candor, often weaving personal anecdotes, wit, and a love for ingredients like anchovies, garlic, and flaky salt. Roman’s books have been praised by The New Yorker, Vogue, and The New York Times, and regularly top gift guides, kitchen must-have lists, and book club picks.
Endorsements and Brand Collaborations:
Unlike many of her peers, Roman maintains a curated approach to brand partnerships, aligning with companies that reflect her ethos of authenticity, accessibility, and personal taste. Past collaborations include limited-edition kitchenware lines, pantry staples, and editorial contributions to food-focused brands and lifestyle platforms.
While she doesn’t frequently align with corporate sponsors in traditional influencer formats, her partnerships feel organic and editorial-first—whether through her favorite olive oils or vintage-inspired serving ware. Her curated eye and minimal, timeless aesthetic make her a strong brand fit for legacy kitchen brands, design-forward housewares, and specialty food companies.
Newsletter, YouTube, and Digital Ventures:
Roman publishes a popular Substack newsletter, A Newsletter, which provides essays, recipes, recommendations, and deeply personal reflections on food, creativity, and culture. The newsletter has cultivated a loyal subscriber base that values Roman’s authenticity, seasonal inspiration, and signature humor.
Her YouTube series, Home Movies, provides a window into her personal kitchen life—filmed in her Brooklyn apartment or upstate retreat—and has expanded into a full brand with fan-favorite episodes like “Cooking While Hungover” or “Dinner Party for One.”
This digital-first model gives Roman a direct connection to her audience while preserving her editorial independence, making her a model for creators navigating both the food world and creator economy.
Speaking Engagements and Food Festivals:
Alison Roman is a sought-after speaker and guest for culinary events, literary festivals, and media panels. She has appeared at festivals such as Cherry Bombe Jubilee, Food & Wine Classic in Aspen, and The New Yorker Festival, where she speaks on topics ranging from creativity in the kitchen to the evolution of media and modern food culture.
Roman also leads cooking demonstrations, intimate supper clubs, and pop-up dinners in cities like New York, Los Angeles, and London, blending her culinary skill with a sense of community and conversational charm.
Equity and Other Ventures:
While Roman does not operate a brick-and-mortar restaurant, she has created a growing culinary and media brand under her own name, maintaining ownership and creative control of her content. She frequently teases future product lines, lifestyle extensions, and possible expansions into home goods, pantry staples, or hospitality experiences.
Her platform is rooted in trust and personality, allowing her to monetize authentically across channels—from newsletters and books to video and merchandise—while remaining a distinctive editorial voice in a saturated space.
Conclusion:
Alison Roman’s rise from pastry chef and magazine editor to culinary thought leader reflects a broader shift in how people cook, eat, and connect to food. By bridging the gap between high-end technique and everyday accessibility, she has redefined the role of the modern cookbook author and built a brand rooted in voice, vulnerability, and versatility. With a dedicated global following, multiple bestsellers, and a growing media presence, Roman continues to shape the conversation around food culture—one anchovy-forward dish at a time.
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