Gail Bellamy


Gail Bellamy
Executive Food Editor
Restaurant Hospitality
Phone: 216-931-9573
Follow Gail on Twitter: @GailBellamyRH

Gail Bellamy, Ph.D., CCP, executive food editor, has been writing about food and beverage trends for Restaurant Hospitality since the 1990s. She has maintained her Certified Culinary Professional status through the International Association of Culinary Professionals since 1999, received numerous journalism awards for her food and beverage writing, and served three terms on the board of the International Foodservice Editorial Council. She is an IFEC past president and recipient of its Betty Bastion Award for Outstanding Service.

While at Restaurant Hospitality, Gail also earned a Ph.D. in creative writing, taught food-related courses as an adjunct at The Mississippi University for Women Culinary Arts Institute and elsewhere, and hosted her own food radio program for several years. She is the author of six books and coauthor of The Vegetable Storybook, which won a Best in the U.S. 2010 Gourmand World Cookbook Award.

Build a Better: Matcha Cocktail
Creative mixologists showcase this green tea in trendy cocktails.
Build a Better: Light summer cocktail

Bartender Jim McCourt of Prohibition restaurant in Charleston, SC, offers tips for creating lower alcohol light summer sips. Two of his favorites are the Italian-inspired Aperol Spritz, a mixture of Aperol aperitif, Prosecco and club soda; and the classic Pimms Cup cocktail featuring Pimms, cucumber, simple syrup, fresh lemon juice and ginger ale.

Here are other tips from McCourt:

Restaurants, bars riff on margaritas for Cinco de Mayo

Restaurants and bars are always finding new ways to shake up the margarita tradition for Cinco de Mayo celebrations.








Greek nachos
7 ways to redefine your snack menu
Play with proteins and get creative with fruits and vegetables
Build a Better: Burger 1

May is National Burger Month. Check out these drool-inducing burger combos from chefs around the country.












Arugula Avocado Salad
9 salads that let global flavors shine
Asian, Latin and Mediterranean influences create memorable salad combinations for menus
tempeh mushroom pate
Build a Better: Vegetarian dish
Explore these tempeh menu ideas for National Soyfoods Month
Build a Better: Signature cocktail

Here’s how mixologists are putting their own spin on this year’s cocktail trends.

Build a Better: Waffle dish
International Waffle Day is around the corner. Why not get a little crazy with this comfort food?
Kachina Controlled Burn cocktail
Build a Better: Spicy cocktail
Chile infusions and spicy drinks turn up the heat on cocktail menus
The Melt grilled cheese sandwich
Build a Better: Grilled cheese sandwich
5 signature sandwiches build on the time-tested foundation of toasted bread and cheese
Corn Surimi fritters
10 satisfyingly crunchy snacks
These appetizers and small plates tempt all-day grazers
Original Fried Chicken Sandwich
Build a Better: Chicken sandwich
How to turn up the heat on classic fried chicken
Rioja Colorado Lamb Burger
3 unexpectedly meaty ideas
Chefs branch out with power proteins and hearty flavor combinations
4 cheesy twists on classic recipes
Ideas explore the boundaries of hearty fare
Penton Restaurant Group

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