Meathead Goldwyn

Meathead Goldwyn has carved a trailblazing culinary career. But before we go any further…

Meathead?

As he explains it, “Dad was the first to call me Meathead after watching Archie Bunker and now everyone calls me that. No offense taken. In fact, I love it.”

A Culinary Powerhouse

Above all, Meathead is one of only 36 living inductees into the Barbecue Hall of Fame. Additionally, the Chicago Tribune called him “as brainy as Food Network’s Alton Brown.” On top of being a New York Times bestseller, his book Meathead: The Science of Great Barbecue and Grilling was named one of the “100 Best Cookbooks of All Time” by Southern Living Magazine and an “indispensable guide” by The New Yorker.

After studying journalism at the University of Florida, he earned the world’s 1st Master’s degree in Art in Technology (previously called Generative Systems) from the School of the Art Institute of Chicago. He has written articles about food and drink for the Washington Post, Chicago Tribune, Huffington Post, Restaurant Hospitality, and many other publications.

Furthermore, Meathead lectured for more than a decade on wine at Cornell University’s famous School of Hotel Administration. He has also been a guest lecturer at Yale and many cooking schools. 

As the founder of the Beverage Testing Institute he has produced 7 books on wine, beer, and spirits. The trade magazine, Beverage Media, named Meathead one of the 12 most influential people in the wine industry.

In short, Meathead’s impact in the culinary world is nothing short of outstanding. He is the perfect choice for food judging, cooking demonstrations, and corporate team building events.