Grace Hwang Lynch is a San Francisco Bay Area writer, specializing in Asian American food and culture. She has written numerous articles about Taiwanese food for outlets such as NPR, PRI, EatingWell, San Francisco Chronicle, The Mercury News, as well as essays that have been published by Tin House, Catapult, and Salon. She was the grand prize winner of the Betty L. Yu and Jin C. Yu Creative Writing Prize for her essay “Salty Like Tears,” which is excerpted from How to Cook Rice, and a nominee for an IACP Food Writing award in 2025.

A former broadcast journalist, Grace has appeared on NBC, CBC, and often hosts discussions for the Center for Asian American Media. A graduate of UC Berkeley, she took her first creative writing course with Maxine Hong Kingston. She is a member of the International Association of Culinary Professionals (IACP), Asian American Journalists Association (AAJA), the Writers Grotto, and Asian American Women Artists Association.