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.

Combo Tacos from Tokio Pub
Taco the town 
National Taco Day is October 4. Here are six recipes for delicious, homemade tacos
Aw, shucks: Oyster season menu ideas 
Promotions on the half-shell
Saucy Florida Rock Shrimp and Scallops from Bonefish Grill
Mediterranean on the Menu 
Chefs from around the country offer up their favorite Mediterranean-influenced recipes
Mediterranean flavors for autumn menus 
Four appetizers and small meals for fall
A quartet of intriguing pizza combinations 
Inspired pizza recipes for fall menus
Dog-friendly patio dining 
The Dog Days of August are upon us and, as a dog-lover, I can’t help noticing more canine-friendly restaurant patios.
Eight ways to celebrate tomato season 
Read on for seasonal promotion and recipe ideas
Six recipes with a kick: Tacos, quesadillas and bourbon chili 
From tacos to chili, take a look at inspired updates on these casual classics
Nine hot and cool cocktail recipes 
Restaurants and bars around the country are catering to patrons' hot-weather tastes with cocktails that cool and refresh, or offer a spicy kick.
A taste of menu talk 
Restaurant Hospitality executive food editor Gail Bellamy discusses recipe headlines
A burger quartet for barbecue time 
Add a little summery flavor to your burger menus with the following recipes ideas.
Seeking the yes! in yesterday’s recipes  2
With more restaurants revisiting heirloom and retro recipes, I decided to take a romp through Restaurant Hospitality’s past.
Does your restaurant need a tone chaperone? 
As a restaurant operator you’re not selling sounds, but have you noticed that music selections seem to be moving closer to complementing the food?
Beer-friendly fare with flair 
The drinking-and-dining culture may have taken a casual turn with gastropubs, but customers are still serious about seeking out quality brews and food.
The nose knows  1
We’ve all heard the adage that customers eat first with their eyes. Now it seems restaurant-goers are also likely to lean over their plates for a big anticipatory sniff.
Penton Restaurant Group

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