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Long before “content creator” was a job title, Cathy Lo was in the business of producing and editing food content. Her impressive media career is a near straight line from culinary school to Senior Staff Editor of New York Times Food and NYT Cooking (her current role). 

After earning a Bachelor’s Degree in French Language & Linguistics from Binghamton University in Upstate New York, Cathy pursued a diploma in �������� Arts at ICE (formerly known as Peter Kump’s Cooking School). Following graduation, she launched her food media career as an Editorial Assistant at Good Housekeeping, one of several food-related titles within the Hearst Publishing family.

The next 20 years saw Cathy climb the Good Housekeeping ranks, first to Assistant Food Editor, and then, in 2008, to Associate Food Editor. The latter promotion coincided with her acquisition of an Advanced Certificate in Wine and Spirits from the International Wine Center, as well as her time as President of the New York Women’s �������� Alliance (from 2007 to 2009).

In 2017, Cathy assumed the role of Food Editor for Hearst Magazines’ Lifestyle Food Group. This meant she was responsible for food and beverage content in such well-known publications as Woman’s Day, Redbook and Dr. Oz, while also continuing her work with Good Housekeeping. In her final role at Hearst Publishing, Cathay was promoted to Senior Food Editor. 

In March 2022, The New York Times announced Cathy’s joining of both their Food department and the New York Times Cooking team as Senior Staff Editor, the role she occupies today. 

In addition to food and wine, Cathy loves dancing, especially salsa and swing. She lives in Brooklyn with her partner, but considers the Bronx home.