Alexander Campion started out as a true New Yorker, graduating from Columbia and migrating downtown to Wall Street. Early on, someone proposed, a little apologetically, he spend six months maximum in Paris helping out with a new food venture his firm had just acquired. He stayed thirty-five years, eventually becoming a restaurant critic and progressing inevitably to gastronomic thrillers.

He is currently living in Toronto--with his wife and his very headstrong Basset Hound--planning to return to Paris in the near future.