In 2005, Michael Psaltis and Regal Literary, Inc. formed The Culinary Cooperative, a partnership focusing solely on food and cooking authors. The Culinary Cooperative combines Psaltis’s knowledge and passion for the food world with the expertise of Regal Literary, a remarkably successful full-service agency.

Dedicated to the development of all things gustatory, The Culinary Cooperative represents writers and personalities who have unique perspectives on food, cooking, culinary lives, and how our relationship to what we make (and eat) shapes the world around us.  The Culinary Cooperative is deeply engaged in developing its clients' careers every step of the way, from editorial work on a book proposal or manuscript to negotiating deals and assisting with promotion and publicity efforts. Among our clients are Chef Jeff Henderson, author of The New York Times bestseller Cooked (with film rights sold to Columbia Pictures for Will Smith to star) and the upcoming cookbook Chef Jeff Cooks, which will be published to coincide with the launch of his own Food Network show; Colman Andrews, founder of Saveur magazine and columnist for Gourmet magazine; acclaimed chef Michael Psilakis; and the world-famous restaurant Tavern on the Green.

We work directly and with co-agents on deals for film and television rights, and we also have strong relationships with lecture agents, who can arrange speaking tours when appropriate. For foreign publication rights, we deal directly with co-agents and publishers in every territory around the world. Both Michael Psaltis and Regal Literary are members of the Association of Author Representatives and abide by its Canon of Ethics.  Our commission is 15%, except for foreign rights, where we share a 20% commission with a co-agent.  We charge no reading fees of any kind.

With over a decade of experience in the book publishing industry, Michael Psaltis is a partner in The Culinary Cooperative, as well as the head of his own agency, Psaltis Literary.

Prior to launching Psaltis Literary in 2004, Michael began his book publishing career working with an independent book marketing company. He next worked with a book publicist and then at a small press before becoming an agent at a boutique literary agency. In addition, for more than nine years Michael worked with the Book Industry Study Group (BISG), a non-profit organization that studies and reports on all aspects of the book industry.

With his twin brother Doug, Michael co-wrote The Seasoning of a Chef: My Journey from Diner to Ducasse and Beyond (Broadway Books, 2005), about his brother’s rise as a chef through some of the worlds most prestigious restaurants.