Phoebe Fry is a Brooklyn-based cook and writer.

Phoebe Fry (she/her) is a graduate of Barnard College, where she studied English, and Ballymaloe Cookery School in County Cork, Ireland, where she completed a 12-week culinary certificate.

She has worked at the James Beard Foundation, Real Simple, and as cookbook author Vallery Lomas’s assistant. She has also spent a year cooking at Hart’s, a restaurant in Brooklyn, and 6 months cooking at the American Academy in Rome with Alice Waters’s Rome Sustainable Food Project.

Phoebe has experience in recipe development, recipe testing, social media, editorial, and more.

Based in Brooklyn, she currently works as a food editor at Jow, a meal-planning and grocery-shopping app, where she develops approachable recipes. She also works as a freelance writer for publications like FOUND NY, Wine Enthusiast, and Real Simple.com, and as a freelance recipe developer for various clients.

She shares weekly writings on food and life through a Substack newsletter called The Dish.