Cathy Erway is a James Beard Award-winning food writer and author based in New York City. Her cookbooks include The Food of Taiwan: Recipes From the Beautiful Island and Win Son Presents: A Taiwanese American Cookbook. Her journalism has appeared in The New York Times, Food & Wine, Eater, Grub Street, T: The New York Times Style Magazine and more. She is a columnist at TASTE, and received the James Beard Award for Home Cooking journalism in 2019. In 2021, she received the IACP Culinary Award for her column, Know Your Chicken. In 2023, her column Shelve It, which explores the fascinating origins of everyday grocery items, was nominated for both a James Beard Award and an IACP Award.

Cathy is a part-time professor at Boston University’s School of Gastronomy and Food Studies, where she teaches Food Writing for the Media. In addition to food writing, Cathy is an experienced advertising copywriter and is a Creative Director at Saatchi & Saatchi.