David Hagedorn grew up in Gadsden, Alabama and Pittsburgh, Penn. before moving to Washington, DC to attend Georgetown University’s School of Foreign Service, where he graduated cum laude with a Bachelor of Science in Foreign Service degree.
He then attended The Johns Hopkins School of Advanced International Studies to pursue a graduate degree in European Studies and International Economics.
Eschewing the diplomatic field, Hagedorn entered the restaurant business, enjoying a 25-year career as a cook, acclaimed chef and restaurateur before becoming a food journalist in 2005.
After making his debut in the Washington Post with “On Cheapskates and Scams,” a provocative portrayal of his break-up with the dining public, Hagedorn became a columnist there. He penned Chef on Call and Real Entertaining, each for two years, then Sourced, where he shed the spotlight on local food growers and The Process, for which he explored how chefs turn inspiration into creative reality.
His Washington Post piece, “Mothering Heights,” earned Hagedorn top honors from the 2012 Association of Food Journalists.
In addition to his duties as a Washington Post contributor, Hagedorn regularly freelances for several major publications and is the dining columnist for DC Modern Luxury Magazine. He wrote the cookbook/memoir “The New Jewish Table” for noted chef Todd Gray and his wife, Ellen, and “My Irish Table: Recipes from the Homeland and Restaurant Eve” for award-winning chef Cathal Armstrong. Hagedorn is currently working on other book projects, including his own.