Cooking editor Cody Reiss seeks inspiration and new ideas at Kato, the Taiwanese Californian Restaurant ranked #2 on this year’s 101 best restaurant list.
Cody Reiss is the cooking editor for Los Angeles Times Food, making videos focused on fundamental cooking techniques, philosophies and principles. Previously, he has worked as a cook in the Chez Panisse Café, as a private chef and a travel and food writer. Reiss has eaten his way through 46 states and over 30 countries, and is on a constant search for the best bean and cheese burrito in town.
