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Paul Feinstein

Journalist

Paul Feinstein is the Managing Editor of Fine Dining Lovers and has been writing and editing in Los Angeles and around the world for more than two decades.

Paul Feinstein
Journalist Paul Feinstein.

The Expert

Paul has written extensive travel guides to Los Angeles, Bangkok, Tokyo, Florence, Vancouver, and Barcelona and has published content for myriad travel, food, entertainment, and media companies. Paul is the author of Italy Cocktails: An Elegant Collection of Over 100 Recipes Inspired by Italia published by HarperCollins imprint Cider Mill Press. Paul also co-wrote Ricettario Volume 1, a sourdough cookbook with world famous chef, Daniele Uditi. In addition to his writing credits, Paul is a producer on the food/travel show From Scratch.

An avid traveler, Paul has been to more than 60 countries, lived in Israel, went to cooking school, and is particularly obsessed with Italy and Japan.

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Latest

Xander Soren 2019 Central Coast and assorted sushi and sashimi.
Journalist Paul Feinstein.
Yes, you can pair wine with sushi
Experts say wine not only pairs well with sushi, it surpasses sake and beer if done correctly. Here’s how to do it.
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A dish at Vespertine.
Journalist Paul Feinstein.
Inside Vespertine 2.0
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Dining room and 'A Cannolo That Thinks It's a Strudel' at Da Barbara.
Journalist Paul Feinstein.
Da Barbara is LA’s most intimate new dining experience
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The Vancouver cityscape at sunset
Journalist Paul Feinstein.
Michelin Guide Vancouver 2022 – The Full List
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Somebody Feed Phil Book Cover
Journalist Paul Feinstein.
Somebody Read Phil's New Book
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Alessandro Del Piero
Journalist Paul Feinstein.
Alessandro Del Piero: Home and Away in LA
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More to explore

Chef Pam, smiling.
Snack course: a quick Q&A with Chef Pam
Which simple Bangkok restaurant does she love and what are her food trend predictions for 2026? Chef Pam answers our quickfire questions
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Ibérico Pork ‘Grenobloise’, Cévennes Onions, Fuji Apple at Odette.
Julien Royer distils a decade of Odette into debut book. Plus: an exclusive recipe
In Odette: Terroir to Table, Heart to Plate, the chef looks back on 10 years of cooking in Singapore, sharing recipes, ideas and obsessions
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Appellation Oysters at Magma in Sydney.
5 refined new Sydney restaurants for your dining radar
From stylish casual gems to inventive high‑end cuisine, these restaurants are setting the tone for the city’s culinary landscape right now
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Chef Julien Royer in a chef's jacket, smiling.
Snack course: a quick Q&A with chef Julien Royer
What does the Odette chef always keep in the fridge at home and what’s the first place he takes friends in Singapore? We caught up with him for a chat
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A spread of Thai food on a patterned surface.
Explore Thailand's newest Michelin Bib Gourmands
From Hainanese noodles in Bangkok to seafood by the Andaman Sea, these great value Bib Gourmand newcomers reflect Thailand’s vibrant food culture
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