Long-Time Anonymous Food Critic Reveals Identity After 25 Years
A food critic veteran, Tom Sietsema of The Washington Post, known for his extreme measures to stay anonymous, is revealing his identity as he resigns from his position. Sietsema used disguises like fat suits and fake teeth during his 25-year tenure to keep his appearance hidden. He has now retired, bidding farewell to the disguises he used to maintain anonymity.
Throughout his career starting in 2000, Sietsema's columns and social media posts have intentionally omitted his likeness. He has written over 1,200 restaurant reviews and visited about 10 eateries per week, aiming to experience authentic dining without being recognized as a prominent critic.
In his final column, Sietsema acknowledged the challenges of staying anonymous in today's tech-savvy world. He admitted that maintaining secrecy is nearly impossible due to technological advancements and the mobility of restaurant staff who can easily identify critics like him.
Sietsema experimented with various disguises, but found that using fake teeth or a convention badge helped him blend in effectively. He took precautions like using aliases for credit cards, avoiding photos with family and friends, and refraining from conspicuous actions that could expose his identity while dining out.
Despite criticisms of focusing too much on upscale dining, Sietsema defended his diverse palate, enjoying meals at fast-food chains like Popeye's and indulging in simple snacks like Fritos with peanut butter. His unpredictable reviews, sparing with one-star ratings and generous with praise, kept restaurant owners attentive and responsive for years.
After stepping down, Sietsema plans to remain connected to the food world by cooking more, traveling, and engaging with fellow food enthusiasts. He looks forward to dining out without the need for disguises, expressing anticipation for the freedom to be himself and observe how others react when he reveals his true identity.
Acknowledging his mixed reception, Sietsema concluded by stating that he has learned from both admirers and critics throughout his career.