Beyond the Plate: Laurie Woolever’s Global Adventures with Anthony Bourdain

This article explores Laurie Woolever’s longtime collaboration with Anthony Bourdain, from her early role as his recipe editor to co-authoring major works like Appetites and World Travel: An Irreverent Guide. It highlights how their partnership shaped Bourdain’s legacy while giving Woolever a front-row seat to his relentless curiosity and storytelling. Drawing on travels through Vietnam, Japan, Australia, and Sri Lanka, the piece captures Bourdain’s approach to food as cultural connection and Woolever’s growth into a leading voice in food journalism and culinary writing.

Laurie Woolever and Anthony Bourdain at Aqueduct Racetrack, Queens, New York – December 2016. Photo courtesy of CNN and Eater, from the article "How Anthony Bourdain’s Longtime Assistant Made His New Book a Reality."

Laurie Woolever recognized from the outset of their relationship how fortunate she was to work alongside the charismatic and brilliant Anthony Bourdain. Their professional relationship began nearly two decades ago when Bourdain was searching for a recipe editor and tester for his first cookbook, and Woolever, at the time, was looking for a job. What started as a straightforward working arrangement quickly evolved into a dynamic collaboration, with the two exchanging pages and photographs via email, fine-tuning the details of his work with meticulous care.

Despite his relentless travel schedule, Bourdain was astonishingly responsive. No matter where he was in the world, he would answer Woolever’s queries with remarkable speed, his dedication to the craft of storytelling evident in every interaction. She often marveled at his energy and drive, questioning whether he ever truly rested. His passion for discovery and cultural exploration was insatiable, fueled by years spent absorbing books and films as he labored in dimly lit kitchens, preparing for a future he likely never imagined would unfold so dramatically.

“No matter where he was in the world, Tony, as he preferred to be called, would reply quickly to all my queries. I sometimes wondered when and even if he ever slept, so all-encompassing was his passion to explore a world he had educated himself about, through voracious book and film consumption, while toiling in badly lit kitchens for decades as a chef and would-be writer.”

 — Woolever, from an interview with CNN Travel

Five years after their first project together, their lives intersected in another way, both becoming first-time parents around the same time. As Woolever adjusted to life with a newborn, Bourdain was expanding his ever-growing list of projects, producing television, writing books, and maintaining an intense travel schedule. When his longtime assistant moved on, he once again sought help, and Woolever saw an opportunity to transition into a role that allowed her more flexibility while raising her son.

Initially, her responsibilities were practical—managing appointments, keeping his schedule in order, and handling communications. But over time, her role evolved. She became deeply involved in the editorial side of his work, eventually curating books for his publishing imprint and collaborating with him on writing projects. Their partnership culminated in Appetites, a cookbook that reflected Bourdain’s signature wit and love for food, and later, in the early stages of World Travel: An Irreverent Guide, a book that would become a posthumous tribute to his unparalleled storytelling and global curiosity.

Woolever’s time working alongside Bourdain provided a front-row seat to a mind that never stopped questioning, learning, and pushing boundaries. Through their collaborations, she not only helped shape his literary and culinary legacy but also forged her own voice in the world of food writing and travel storytelling.

“Tony gave me the blueprint to his vision and best memories, and the tools to share that vision with the world.”

— Woolever, from her reflection in World Travel: An Irreverent Guide, on completing the book after his passing

Before motherhood kept Woolever rooted in New York, she had been an avid traveler, sharing a particular fondness for Australia with Bourdain. Though they never visited the country together, their mutual appreciation for its culinary scene and vibrant culture was unmistakable. Bourdain’s first visit to Melbourne, featured on No Reservations, left a lasting impression.

“The beer is good, the pub’s awesome, food’s ridiculously good at every level.”

— Bourdain, reflecting on his first visit to Melbourne, Australia, during Season Six of No Reservations, filmed in 2010

In one memorable moment, he faced off against food critic Matt Preston in a game of trugo, a traditional Australian lawn sport, only to soothe his subsequent defeat by treating everyone to sausage rolls and tea. Preston, best known as a longtime judge on MasterChef Australia, is a celebrated food journalist, television personality, and author. With his signature cravats, flamboyant style, and sharp yet good-humored critiques, he has been a defining voice in Australia’s culinary landscape for over two decades. His deep knowledge of food, coupled with his passion for championing local and international flavors, made him an ideal sparring partner for Bourdain—two culinary minds clashing over an unexpected, quintessentially Aussie pastime.

But, as was often the case, Bourdain’s competitive streak only went so far. Losing didn’t seem to bother him nearly as much as the opportunity to sit back, enjoy the food, and let the moment unfold, proving, once again, that for him, the best stories and experiences were always found at the table.

While visiting, Bourdain immersed himself in the diverse food offerings of Melbourne’s Sydney Road, indulging in the variety of international flavors that made the city’s dining scene one of the most eclectic in the world. His enthusiasm extended beyond the urban sprawl and was particularly captivated by the Royal Mail Hotel in Dunkeld, a remote yet world-class establishment known for its impeccable wine cellar and fine dining experience.

Sydney was no less of a culinary adventure for him. Between feasting on fire-roasted meats at Porteño, savoring fresh seafood at Golden Century, and grabbing a classic meat pie from Harry’s Café de Wheels, he embraced the city’s distinct flavors. But food wasn’t the only thing that fascinated him—he also relished the fierce sporting culture, attending a heated Roosters vs. Rabbitohs rugby league match.

For Bourdain, Australia’s global reputation often focused on its natural landscapes and laid-back attitude, but he believed its food scene was just as deserving of the spotlight. His love for Australia’s culinary world was a sentiment Woolever deeply understood, even if their journeys never overlapped in the same moment.

“For me, the missing element of Australia’s public profile is how astonishingly good—and it only gets better and better—the country’s food is.”

— Bourdain, from Season 7 Episode 6 of No Reservations: Melbourne

When Woolever’s son turned three and she finally felt she could step away for a few days, she booked a solo trip to Cartagena, Colombia. Ostensibly, it was for work—reporting on magazine features. It was also an opportunity to carve out a few days of solitude in a warm, tropical climate. Before she left, she turned to Bourdain for recommendations. He rattled off a few suggestions, including a cevicheria near her hotel, before making an unexpected offer.

“Now that you’re traveling again, why don’t you come along to observe a TV shoot? Pick a place from the location list, and I’ll cover your travel expenses.”

– Bourdain, as recalled by Woolever in an interview with CNN Travel

This was quintessential Bourdain—generous, perceptive, and always looking for ways to share an experience. For Woolever, it was an invitation to see the world through his eyes, to learn from him in real time, and to deepen her own understanding of travel storytelling.

The first of these trips took her to Hue, Vietnam, a city steeped in imperial history and vibrant street food culture. Initially hesitant, she soon found herself perched on the back of Bourdain’s scooter, riding through the city whenever cameras weren’t rolling. In the early morning, they wound through the bustling stalls of Dong Ba Market, stopping for steaming bowls of Bún bò Huế, a deeply spiced noodle soup with beef shank, crab, shredded banana blossoms, and a rich cube of huyet, or gelatinized pig’s blood. Later, beneath the glow of string-lit tarps, they shared cơm hến, a humble yet flavorful dish of clam rice.

Bourdain’s approach to these meals was always the same—unfiltered curiosity and deep respect. He accepted each dish exactly as it was served, never altering, never hesitating, and never shying away from asking questions. For him, food was a gateway to conversation, an unspoken language that transcended cultural divides. Through these experiences, Woolever witnessed and absorbed his philosophy, carrying those lessons into her own work and future travels.

Encouraged by Bourdain to push the limits of her comfort zone while always trusting her instincts, Woolever took his advice to heart while traveling. In Hue, Vietnam, she hired a motorcycle driver for a full day of sightseeing, embracing both the thrill of the unknown and the quiet serenity of her surroundings. Her journey led her to the peaceful Tu Hieu and Diu De pagodas, their courtyards a stark contrast to the vibrancy of the city.

Later, she sat down for a roadside lunch of nem lui—lemongrass-grilled sausages made from beef and pork, seasoned with garlic, sugar, and fish sauce. More than your everyday meal, nem lui represents central Vietnam’s devotion to balance—sweet, savory, and aromatic flavors melding together, each bite reflecting the region’s rich culinary traditions. The dish offers so much more than the smoky, charred skewers themselves. Moreover, it is an interactive experience wrapped in soft, translucent rice paper, accompanied by cool vermicelli, crisp pickled vegetables, and fresh herbs. The green figs (trai va), a less common addition outside of Vietnam, provide an earthy bitterness that complements the meat’s natural richness, while the hoisin-peanut dipping sauce brings a creamy depth, subtly binding the contrasting textures together.

Street food like nem lui is at the heart of Vietnamese cuisine, where the act of assembling each bite becomes an integral part of the experience. Every ingredient serves a purpose, reflecting the Vietnamese culinary philosophy that no element should overpower another. As Woolever enjoyed the meal, she found herself engaging in a time-honored ritual of balance, contrast, and communal dining, the kind of experience Bourdain so often sought out and cherished.

From there, Woolever’s next travels with Bourdain and the crew took her to Japan, starting with the island prefecture of Okinawa. In the capital city of Naha, rather than seeking out the ramen shops familiar to many travelers, they squeezed into a tiny 15-seat restaurant, a favorite among local taxi drivers. There, they were served steaming bowls of soba in a rich, pork-based broth, topped with fish cakes, pork belly, and ribs, accented with red pickled ginger and the fiery Okinawan chili sauce kōrēgusu. The following year, the team ventured to Kanazawa and Tokyo, traveling between the two cities in first-class style aboard the Shinkansen. Though Bourdain had visited Japan many times before, he was never too jaded to revel in the smallest details—the joy of a hot coffee vending machine on the train platform, the perfection of a beautifully crafted bento box. That first night in Tokyo, they moved from the understated luxury of the Park Hyatt, its skyline views unmatched, into the neon-drenched energy of Shinjuku. They ate smoky yakitori in one spot, then ramen in another, before weaving through the narrow alleyways of Golden Gai, absorbing the city's electric pulse.

In Sri Lanka, Woolever learned another lesson from Bourdain. Comfort and familiarity can be necessary anchors when travel becomes difficult. After several days in Colombo, they boarded a train for the ten-hour journey north to Jaffna. The heat was punishing, and Bourdain, weakened by traveler’s stomach, had to gather enough strength to appear on camera as he boarded and rode the train. For the first few hours, he waved away vendors weaving through the carriage with trays of freshly fried samosas, crisp lentil vadais, and spiced chickpeas served in paper cones folded from children’s old homework pages. Normally, these were the kinds of local street foods he sought out, but that day his body refused them. Instead, a crew member handed him a slice of bland, doughy Pizza Hut from one of the train’s many stops. The choice looked out of character but reflected the very real demands of travel.

“Those snacks looked and smelled great, and were exactly the kind of food you’d expect an adventurous travel host to devour, but that day the only thing that appealed to Tony’s still-tender stomach was a bland, doughy slice from Pizza Hut that a crew member purchased during one of many stops.”

– Woolever, from World Travel: An Irreverent Guide, recalling a filming trip to Sri Lanka

Through these experiences, Woolever saw firsthand how Bourdain approached the world with deep enthusiasm, respect, and adaptability. Whether chasing flavors in Japan, savoring street food in Vietnam, or choosing survival mode in Sri Lanka, his philosophy was clear: Travel was about immersion, yes, but it was also about knowing when to push boundaries and when to step back and simply take care of yourself.

Woolever considers herself extraordinarily fortunate to have met Bourdain at precisely the right moment in her life. Their years of collaboration, the places they explored together, and the lessons he imparted through his boundless curiosity shaped her career and her perspective on the world. In the long months following his passing in 2018, those experiences became an anchor, guiding her through the grief of losing her friend and mentor with a sense of purpose.

When Bourdain died, they had only just begun writing World Travel: An Irreverent Guide, a project that was meant to encapsulate his reflections on the destinations that had shaped him. Completing the book without him was an immense challenge, but it also became a deeply personal act of preservation, an opportunity to sift through the wealth of knowledge he left behind and to ensure his voice remained present in the conversations he started. In revisiting his body of work, Woolever found comfort and a renewed appreciation for his unique perspective on the world.

Bourdain had, in many ways, given her a roadmap to the places they visited together and to his philosophy on food, travel, and storytelling. He left her with the blueprint for his vision, the best of his memories, and the responsibility of carrying those forward. Through her own writing, Woolever continues to share that vision with the world, ensuring that the stories Bourdain was so passionate about telling will endure for years to come.

Anthony Bourdain’s legacy began with a single book, originally published as an essay in The New Yorker, that revolutionized the way we think about restaurants and the people who run them. Kitchen Confidential is a raw, unfiltered look into the high-adrenaline, often chaotic world behind kitchen doors, offering readers an insider’s perspective with Bourdain’s signature wit and brutal honesty. If you haven’t yet experienced the book that launched his career and changed the culinary conversation forever, now is the perfect time.