Brigid Washington is a Trinidadian food writer, cookbook author, and classically trained chef whose work explores Caribbean cuisine and cultural storytelling. She is also a graduate of the Culinary Institute of America and has written for major publications like Bon Appétit, Food & Wine, and The New York Times.

Brigid Washington lives in Raleigh, North Carolina, with her family, where she continues her work as a writer and author.

She is known for writing about Caribbean food, culture, and identity, as well as for her cookbooks and her memoir about culinary training and the food industry.

Her work has appeared in leading outlets such as Bon Appétit, Food & Wine, Southern Living, Harper’s Bazaar, and The New York Times.

She is a professionally trained chef and graduate of the Culinary Institute of America, one of the most prestigious culinary schools in the world.