Steven Raichlen | Chefs | PBS Food

Steven Raichlen

Author, journalist, lecturer, and TV host, Steven Raichlen is the man who reinvented modern barbecue. His 31 books include the international blockbusters The Barbecue Bible and How to Grill (with combined sales of more than 3 million copies), and the New York Times bestselling Planet Barbecue and Project Smoke (Workman Publishing). His latest book, The Brisket Chronicles, explores how this epic meat is prepared around the world, from Texas barbecue to Jewish pastrami, from Irish corned beef to Vietnamese pho. His next book, How to Grill Vegetables, launches in April, 2021. Raichlen’s books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and been translated into 17 languages. In 2012, he published his first novel: The Hermit of Chappaquiddick.

Steven Raichlen hosts the popular TV shows Steven Raichlen’s Project Fire and Project Smoke, Primal Grill, and Barbecue University on Public Television, and stars in several French language TV shows, including Le Maitre du Grill, Les Incontournables de BBQ, and the new BBQ En Boite. His Italian TV show, Steven Raichlen Grills Italy, airs on Gambero Rosso. He just completed taping Project Fire Season Three in Baltimore, Maryland.

An award-winning journalist, Raichlen writes regularly for The New York Times. His work has appeared in The Wall Street Journal, Esquire, GQ, and all the major food magazines.  In 2015, he was inducted into the Barbecue Hall of Fame.

Raichlen is the creator of the Project Smoke and Barbecue Essentials lines of grilling accessories and seasonings. His latest venture is a new restaurant concept—the Star Grill by Steven Raichlen, launching on the Windstar cruise line in 2021.   The founder of Barbecue University at Montage Palmette Bluff in South Carolina, he has lectured on this history of barbecue at institutions as diverse as Harvard, the Library of Congress, and the Smithsonian.

Steven Raichlen holds a degree in French literature from Reed College in Portland, Oregon, and studied medieval cooking in Europe on a Thomas J. Watson Foundation Fellowship. He was also awarded a Fulbright. He and his wife, Barbara, live in Miami and Martha’s Vineyard.

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