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.

4 cheesy twists on classic recipes
Ideas explore the boundaries of hearty fare
mortadella pistachio pizza
What are you serving for National Pizza Day?
Celebrate National Pizza Day, on Feb. 9, with these ideas for the perfect pie.
Strip House red velvet cake
Build a Better: Valentine’s Day promotion
8 ways restaurants are adding more romance to their Valentine’s Day menus
champagne cocktail
6 champagne cocktails updated for Valentine’s Day
Celebrate the holiday with bubbly and promotable beverages
Stephanie Izard coffee
Build a Better: Coffee promotion
Star chef Stephanie Izard helped one hotel chain capitalize on demand for caffeinated cocktails and cold-brewed coffee
Build a Better: Bloody Mary
Creative mixologists reinvent the traditional Bloody Mary brunch cocktails
5 Mediterranean lamb dishes for the winter
These recipes will add interest to any cold-weather menu
Alden & Harlow Secret Burger
Build a Better: Beefy sandwich
January is National Meat Month, an ideal time to promote signature burgers and steak sandwiches
10 Mediterranean small plates add flair to menus
Spice up your appetizer menu with these recipes
11 restaurants that meld street food with street art
At these trendy restaurants, local artists riff on the cuisine
6 celebratory winter drinks
Get inspired by cold-weather drinks created by East Coast mixologists
18th & Vine ribs
Regional interpretations take barbecue to new levels
Cuisines around the world include barbecue, but interpretations of it are unique in the U.S.
Quinoa fritters
Build a Better: Grain dish
Explore ancient and whole grains for more menu options
8 globally inspired mashups create menu interest
Chefs imbue traditional ingredients with a burst of creativity
Top 10 beverage trends for 2016
Tap into trends that translate to your cocktail, soft drink, tea and coffee offerings.
Penton Restaurant Group

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