A CANADIAN WOMAN

Ivy Knight is a former line cook, turned journalist and cultural programmer.

Her writing can be found at Condé Nast, VICE, Playboy and the Globe & Mail. Her work has been mentioned in the

New Yorker, the New York Times, Eater and Food & Wine, and included in the annual Best Food Writing collection.

Knight has interviewed a diverse array of notables during her career; everyone from Martin Short, Jacques Pepin

and Ruth Reichl to Anthony Bourdain, Scott Thompson and Christina Tosi. 

She has appeared on The Social, The Agenda and in the documentary film The Heat (Netflix).

Work

"With Ivy, parties are simply better." - René Redzepi, Noma

Published Writing​

Most of Knight's work has been focused on the food and restaurant world. Profiles of people, like the woman who first put Bourdain on TV, or a chef who creates literal food porn, are her specialty.

She also writes about pop culture and human rights issues. In 2018, she undertook a 6-month investigation with the Globe & Mail (and co-author Ann Hui) to work on her first investigative piece, resulting in a Landsberg Award nomination from the Canadian Journalism Foundation.

Events & 

Current Projects

Ivy Knight Events launched in 2008, and in that time she has conceptualized, project managed and hosted a wild array of happenings. 

She has thrown parties for a wealth of different clients; Milk Bar to Buick to Lay's. Her guest lists have boasted everyone from Owen Wilson to Mindy Cohn. Also René Redzepi, Takeru Kobayashi (6x Nathan's Hot Dog Eating Champ), Daniel Boulud and Jacq the Stripper. 

Industry Forums &

Resources

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Knight's ongoing conversation series, The Industry Sessions, presented by sponsor TouchBistro, is currently touring, with stops in Chicago, NYC, LA , Dallas, Miami + more. Guests have included Helen Rosner (the New Yorker), Kate Krader (Bloomberg), chefs from Red Hook Tavern, Petra & the Beast, Fat Rice + more. Geared to restaurateurs and chefs, the consistently sold out talks delve into topics like the real cost of opening a restaurant and how to blow it up once you do. All proceeds go to WCR: Women Chefs & Restaurateurs. 

She recently launched C.L.A.M. (the Confederacy of Love & Acceptance among Mammals) with the release of a 10 point manifesto to change restaurant culture. All proceeds from C.L.A.M. initiatives will go to Sovereign Bodies Institute, the creators of the MMIWG database. 

Features

"If you’ve ever entertained the notion that working in a professional kitchen might be fun, definitely examine Ivy Knight’s, How Being a Line Cook Ruined Me” - Sam Sifton

Publications

Events

"If you want a wicked cool event with a woman who knows everyone, Ivy is the only gal to get it done."- Christina Tosi, Milk Bar

A selection of past shindigs. For upcoming, go here. 

Testimonials & Mentions

Sam Sifton,

New York Times

"If you’ve ever entertained the notion that working in a professional kitchen might be fun, definitely examine Ivy Knight’s, How Being a Line Cook Ruined Me”

René Redzepi,

Noma

“With Ivy, parties are simply better.”

Christina Tosi,

Milk Bar

"If you want a wicked cool, wonderfully-attended, well-covered event with a woman who knows everyone, is thoughtful, clever, well spoken and real, Ivy is the only gal to get it done."

Fergus Henderson, 

St. John 

“When you need Fernet, fun and fuel, call Ivy.”

Contact

For journalistic, research or curatorial projects,

for bespoke events, or for a copy of the C.L.A.M. manifesto,

message Ivy Knight here.