Hello, I’m Harper Sullivan, a former restaurant critic who fell so deeply in love with the culinary world that I decided to join it rather than just write about it. After a decade reviewing the best (and worst) restaurants across North America, I enrolled in culinary school at 35 and never looked back.
My unique perspective bridges the gap between professional techniques and home cooking reality. Having tasted extraordinary dishes around the world, I’m passionate about bringing those flavors into everyday kitchens without requiring professional equipment or obscure ingredients.
Today, I divide my time between recipe development, culinary travel writing, and hosting small-scale cooking retreats in my renovated farmhouse kitchen. My work appears regularly in national food publications, and my first cookbook “Critic’s Choice: Restaurant Secrets for Home Cooks” debuted last year.
What drives me is the belief that truly good food doesn’t need to be complicated—it needs to be understood. I break down the “why” behind cooking techniques so you can improvise with confidence and develop your own culinary intuition.
When I’m not in the kitchen, I’m exploring farmers markets, sampling street food in new cities, or sharing leisurely meals with friends—because at its heart, food is about connection, pleasure, and the stories we create around the table.