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.

Winning warm weather recipe ideas 
Mangos and tomatoes star in these award-winning recipes.
Mighty meaty recipe ideas for restaurant menus 
Draw summer customers with inspired recipes for beef, lamb, pork, turkey, tempeh and more
Braised lamb shanks rise in the ranks 
Four ideas from chefs who menu this comfort food classic for meat lovers.
Pork for the fork, super starters and more 
A sampling of savory recipes from the 2014 Pork Summit
Trend blending: Red Robin's wine milkshakes 
Following the introduction of beer milkshakes, the new wine milkshake is part of what’s shakin’ at the burger purveyor
Buy one, save later deals dominate Father's Day promos 
Drinks and dining for dads, with beefed up ideas for your menu
Spice up your summer menu 
These seven south-of-the-border recipes complement seasonal beers.
Bar food that breaks away from the everyday 
These 12 drink-compatible international small plates take your guests on a trip around the world.
More mixologists embracing bitters 
Making your own bitters adds character to cocktails.
Margarita watch: Building buzz with beverages 
Cash in on this popular party day with Cinco de Mayo-worthy drink ideas.
Tips for tweaking the grilled cheese sandwich 
Gooey goodness comes in many forms
14 recipes that reinvent the salad 
Nothing says spring like the crisp textures and fresh flavors of salad.
5 sips to ring in spring 
After a long winter, your guests want to celebrate. Try these seasonal suggestions for size.
At Sweet Basil restaurant, even the plates are local 
Chef/restaurateur Dave Becker of Sweet Basil creates his own dinnerware
8 Lent-friendly sandwiches 
Stuck for ideas? These star stylish seafood, dressed-up vegetables and hip grilled cheese.
Penton Restaurant Group

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