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.

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.
8 Thanksgiving dishes that put a twist on tradition
How chefs are putting their own spin on the holiday meal
Del Frisco's Grille Eggrolls
Build a Better: Thanksgiving menu 
Chefs around the country are reimagining the Thanksgiving tradition
Mango and Avocado Wasabi PIzza
5 fruit flavors for pizza 
These ideas put a new twist on an American favorite
Cheese and cider pairing
Tips for pairing cheese and hard cider 
Tap into the renaissance of hard cider and the rise of snacking on artisan cheeses.
Ocean Prime carrot cake
Build a Better: Carrot cake 
5 ways chefs are tweaking this traditional dessert
Build a Better: Halloween cocktail 
Candy and costumes inspire these fun drinks
Gnocchi with Mussels and Clams
Build a Better: Next-gen pasta dish 
5 tweaks, spins and reinterpretations of classic dishes help celebrate National Pasta Month
Build a Better: Pepper dish 
Pepper-infused dishes and drinks heat up fall menus
15 sweet inspirations for National Dessert Month
Splurge-worthy recipes to celebrate in October
Paul Prudhomme dies at 75 
Celebrity chef introduced Cajun, Creole cooking to mass audience
Penton Restaurant Group

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