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Wayt Gibbs

    Wayt Gibbs is Executive Editor at Intellectual Ventures, where he works with CEO Nathan Myhrvold and other company principals on a wide range of research and publication projects. Prior to joining IV in 2006, Gibbs was Senior Writer at Scientific American. Trained in physics and English at Cornell University, Gibbs is a frequent contributor to Scientific American and served as editor-in-chief of the book Modernist Cuisine: The Art and Science of Cooking.

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