Writer Paula Disbrowe has devoted her entire career to the adventure of food and travel. Her stories have taken her to vanilla plantations in French Polynesia, single malt distilleries in Scotland, olive groves in Spain, and salmon boats in Alaska. Disbrowe recently served as editor-in-chief of TRIBEZA, Austin’s premiere arts and culture publication. Prior to that she spent two years as a senior editor at Southern Living. Her work has appeared in The New York Times(Dining Section, Sunday Magazine, and T Style), Bon Appetit, Food & Wine, Texas Highways, and Delta Sky, among other national publications, and she previously served as the food editor of Restaurant Business magazine.
Disbrowe has written five cookbooks. Her first book, “Cowgirl Cuisine,” chronicles the adventure of leaving New York City to cook on a ranch in The Texas Hill Country. She has co-written four other cookbooks, “Crescent City Cooking” with Susan Spicer, the chef at Bayona restaurant in New Orleans; The New York Times bestseller “Down Home with the Neelys” with Food Network stars Pat and Gina Neely; and “Real Cajun” with Donald Link, the acclaimed chef of Herbsaint and Cochon restaurants in New Orleans, which won the prestigious 2010 James Beard Award for Best American Cookbook. “Down South,” her second collaboration with Link, was published February 2014 and just won the International Association of Culinary Professionals Award for Best American Cookbook.
She also served as the General Manager of Feather Down Farm Days, and launched the Europe-based farm stay concept to the U.S. market, and worked as the Cowgirl Chef at Hart & Hind Fitness Ranch.She lives in Austin, Texas with her husband David Norman (partner/head baker at Easy Tiger Bake Shop and Beer Garden), children Flannery and Wyatt, and two spoiled ranch dogs.