Breana Lai, Associate Editor/Food
Breana is a transplant Southerner who grew up thinking biscuits, matzo ball soup and Chinese roast pork all paired together perfectly for a meal. After realizing she spent all her time cooking for friends and family during college, Breana followed her passion and attended Le Cordon Bleu and the Wine Sprit & Education Trust in London, England. Following her return to the U.S., Breana worked as a sommelier at the Relais & Chateaux Fearrington House Restaurant and completed the Master’s of Public Health Nutrition/Registered Dietitian program at the University of North Carolina at Chapel Hill. When not reading food blogs or food magazines, Breana can be found on a tennis court, running, or in the back corner of a wine store.