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.

8 recipes to add an Asian accent to your menu 
Incorporate fresh fruits and vegetables with Asian flair
Alden & Harlow's Secret Burger
Build a Better: Cheeseburger 
Capitalize on National Cheeseburger Day with customized condiments, artisanal ingredients and local references
Build a Better: Tea attitude 
Tea reigns: It pours and it stars in cocktails and signature dishes
Tomato Basil Pie
Build a Better: Tomato dish 
Seasonal tomato promotions reflect chefs’ creativity.
Waffles get in the groove again 
Ideas for celebrating National Waffle Day
Build a Better: Bread program 
Create image-making breads that complement your menu
14 cheeses you should know about 
American Cheese Society names top picks
Build a Better: Hot dog 
Beef up the bread, embrace the artisanal and go global with condiments to update this staple.
National Oyster Day salutes a salty delicacy

With more than 100 oyster species (and fans, no doubt, for each type), National Oyster Day (Aug. 5) presents a perfect chance to showcase the oyster varieties grown closest to home, or a comparative tasting of different types.

Build a Better: Brunch 
Creative promotions, new recipes and tempting drinks boost morning business.
8 makeovers of classic Mediterranean dishes 
Recipes draw on the cuisines of France, Spain, Greece, Italy, Turkey, Morocco
Build a Better: Vegetarian-friendly menu choice 
Chefs are upping the ante on vegetable presentations to keep pace with trends.
Celebrate a fan favorite: chicken wings 
On July 29, National Chicken Wing Day, put your own spin on this promotable, beer-friendly classic.
Bar designs that tap into the new counter culture 
Take a look at five creative bar designs
Penton Restaurant Group

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