Co-chief restaurant critics have been appointed at The New York Times for the first time. Ligaya Mishan and Tejal Rao have been named to take the position and step into the role vacated by Pete Wells. They’re breaking long-standing Times traditions but preparing to pave the way for a new era.
Highlights
- Ligaya Mishan and Tejal Rao were appointed as The New York Times’ co-chief restaurant critics.
- The appointment announcement was made on Wednesday, June 11, 2025.
- The two critics will divide their responsibilities in this role.
Ligaya Mishan and Tejal Rao are New York Times’ Co-Chief Restauarant Critics
Two co-chief restaurant critics have been appointed by the New York Times, breaking long-standing traditions. Critics Ligaya Mishan and Tejal Rao have been appointed to the post, expanding the role of former Chief Critic Pete Wells. The two aim to work together in the role, aiming to achieve their ambitious goal of going national.
Breaking Traditions
Previously, the role of the chief restaurant critic would nominate one person. However, this time, the role appoints two individuals, reflecting the ambitious plans that lie ahead. Mishan and Rao will be working together as a team, covering a wider range of restaurants. The two will also be splitting the work to ensure the best outcome is achieved.
Additionally, the role will no longer be anonymous. The New York Times has stated that the critics will not be anonymous to the public. Instead, they will be putting in extra effort to critique restaurants while undercover. So, whether they use an alias or put on a disguise, the two will ensure they are well hidden while working.
Finally, the two will also award stars to every restaurant they go to. Previously, the stars were only given to restaurants in New York City.
Splitting the Work
While the two critics will be working together, they will also be working from two different cities. This means that the two will be traveling a lot while working in this role. Additionally, the organization’s ambitious growth plans necessitate that the responsibilities be split.
Rao will be working on the national dining scene. Meanwhile, Mishan will be reviewing the best and most newsworthy restaurants in New York City. The two will also award stars to every restaurant they go to. This way, the two will be juggling their work individually and also together.
Meet the NYT Co‑Chief Restaurant Critics
The newly appointed co-chief restaurant critics, Tejal Rao and Ligaya Mishan, are longtime reporters and critics. The two have made significant contributions to The Times, Rao as a critic-at-large, and Mishan as an Eat columnist and writer-at-large. The two have made immense contributions to the industry as writers and critics. This is the first time the two will be chief critics. Proving that it is their talents that have paved the way for their breakthrough.
