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Lee Musho currently writes for New York Magazine, primarily for The Cut, and is a partner with Chopped Champion Adriana Urbina in Tepuy Dining, a global pop-up dining experience which showcases women in the culinary industry. She graduated with a degree in Magazine Journalism and minors in Spanish and Art History from the Newhouse School of Public Communications at Syracuse University, the best journalism school in America. She has also studied Creative Nonfiction and Memoir Writing under the writers Saïd Sayrafiezadeh and Craig Morgan at NYU. 

During her time at school she was the Editor-in-Chief of Baked Magazine, a food publication, which was voted the premier college magazine in the United States by the Pinnacle Awards two years running. She was also a production assistant for FIG Productions, working on videography for the Condé Nast brands Bon Appétit and Epicurious. Most notably, she assisted on the launch of Basically, a vertical within Bon Appétit.

Lee also has experience working for lifestyle and fashion magazines, fashion stylists and photographers, and public relations and marketing consultants.

In her free time, she sings at jazz clubs, goes clamming and fishing in Long Island, and eats her way around the world.