Title:Contributing WriterEducation:B.A. in Philosophy, University of Notre DameLocation:Chicago, ILExpertise:Seafood, charcuterie, restaurant managementErling Wu-Bower is a James Beard Award–nominated chef whose restaurants include Pacific Standard Time and Maxwells Trading. He has also worked at Avec, Nico Osteria, The Publican, The Outpost, Green Dolphin Street and Cetrella, and held a position as visiting culinary director at his alma mater, the University of Notre Dame. Erling’s cooking draws from the early influences of his mother, the food critic and chef Olivia Wu, and his Cajun father. He is especially well-known for his work with seafood and Italian charcuterie.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:B.A. in Philosophy, University of Notre DameLocation:Chicago, ILExpertise:Seafood, charcuterie, restaurant management
Title:Contributing Writer
Education:B.A. in Philosophy, University of Notre Dame
Location:Chicago, IL
Expertise:Seafood, charcuterie, restaurant management
Erling Wu-Bower is a James Beard Award–nominated chef whose restaurants include Pacific Standard Time and Maxwells Trading. He has also worked at Avec, Nico Osteria, The Publican, The Outpost, Green Dolphin Street and Cetrella, and held a position as visiting culinary director at his alma mater, the University of Notre Dame. Erling’s cooking draws from the early influences of his mother, the food critic and chef Olivia Wu, and his Cajun father. He is especially well-known for his work with seafood and Italian charcuterie.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
