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Last updated in May 2025
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178 Food Journalists from Leading Culinary News Outlets
The top food journalists for 2025 have been selected by our PR team for their in-depth analysis and coverage of culinary arts and food industry trends. These journalists stand out due to the extensive reach of their work, the regularity of their updates, and the reputation of their publications within the food community. Updated and detailed journalist profiles ensure your pitches are precise and relevant, matching the evolving landscape of food media.
Bonnie Stern (National Post, Canada) merges kitchen expertise with narrative depth across food, lifestyle, and literary beats. Her 12 cookbooks and National Post columns have redefined Canadian home cooking since 1973.
Restaurant openings, chef profiles, or single-ingredient deep dives without household application.
There is no better recipe for the holidays than Bonnie Stern's shortbread cookies
Bonnie Stern and Anna Rupert to Support the Libin Women's Cardiovascular Health Initiative
Don't Worry, Just Cook: In conversation with Bonnie Stern and Anna Rupert
As current contributor to Food & Wine and former test kitchen director at EatingWell, Killeen specializes in recipes that balance cultural authenticity with nutritional science. Her work serves as a bridge between academic research and home kitchens, particularly through:
Recent career highlights include James Beard Award-nominated agricultural reporting and developing USDA-adopted recipe standardization protocols. Killeen maintains particular interest in stories exploring:
"How immigrant food traditions adapt to local ingredient availability while maintaining cultural significance."
Carla Lalli Music is an award-winning food writer and digital media strategist currently publishing through her Substack Food Processing. With 15+ years spanning Bon Appétit leadership and bestselling cookbooks, she specializes in:
Recent Milestones:
As EatingWell's lead nutrition expert, Williams transforms dietary science into practical kitchen strategies. Her work sits at the intersection of clinical research and home cooking, with recent focuses on:
Prioritize innovations with cross-generational applications and clear clinical partnerships. Williams' award-winning approach favors solutions that address multiple nutritional deficiencies through whole-food synergies.
"Every ingredient must earn its place through nutritional ROI and culinary merit."
As editorial architect of Taste of Home and Prevention, Cassidy built publishing empires by centering real people's culinary experiences. Her current role as Beacon Business Group VP continues shaping food media through:
With 30+ years shaping food media, Cassidy remains the gold standard for trustworthy, executable home cooking guidance. Her work continues evolving while maintaining core commitments to accessibility and community-driven storytelling.
Charlie Gillis, managing editor (national) at Maclean’s, is a National Magazine Award-winning journalist specializing in food, politics, and cultural analysis. His work examines how societal values shape—and are shaped by—policy decisions and consumption patterns.
"Gillis’s reporting turns abstract policy debates into relatable human stories—a skill that makes him indispensable to Canada’s media landscape."
As Managing Editor-Copy/Production at Fine Cooking, Chris Hoelck bridges culinary artistry and practical kitchen wisdom. With 25+ years at the magazine, he’s shaped its voice through:
Christine Manfield is a culinary storyteller for Gourmet Traveller, focusing on sustainable practices and global flavors. Based in Australia’s Tweed region, her work bridges hyper-local produce and international cuisine.
“Flavor is a journey—every ingredient has a story.”
With nine cookbooks and a 2024 Savour The Tweed curatorship, Manfield remains a pivotal voice in Australia’s culinary evolution.
Dan Souza, Chief Content Officer at America’s Test Kitchen and Editor-in-Chief of Cook’s Illustrated, is a leading voice in evidence-based culinary journalism. With a career spanning 16 years at ATK, he has redefined food media by merging scientific rigor with accessible storytelling across magazines, TV, and digital platforms.
Successful pitches to Souza often:
For media inquiries, reference his PressContact profile or connect via ATK’s editorial team.
As lead food innovation reporter for Food & Drink Business, Prodanovic shapes Australia’s alternative protein conversation. Her work centers on:
“The future of food lies in marrying deep scientific understanding with market realities.”
Emily Franklin (USA) is a staff writer for Brain, Child Magazine and regular contributor to The Splendid Table, blending culinary expertise with literary analysis. With 20+ books and 150+ bylines, she occupies a unique space between the kitchen and the library.
As a senior reporter for Good Food, Emma Breheny documents Australia’s evolving relationship with local produce and culinary talent. Her work spans:
Recent accolades include the 2024 Taste Australia Award for her groundbreaking series on bushfood commercialization. Her reporting directly influenced NSW agricultural policy changes in 2023.
Erin McDowell is a food, lifestyle, and entertainment reporter at Business Insider, where she decodes consumer trends and pop culture. Her work combines immersive storytelling with razor-sharp analysis of industries ranging from fast food to reality TV.
Chain restaurants like Chili's are coming for fast-food giants in the latest bout of the value wars
I tried double cheeseburgers from 13 fast-food chains. I thought the best burger was also the best deal.
How 'The Bachelor' franchise went from a cultural phenomenon to a relic of reality television
Fiona Donnelly specializes in upscale dining trends and sustainable hospitality practices for Gourmet Traveller. Her work focuses on:
Avoid pitches regarding fast-casual concepts or agricultural policy. Recent accolades include shortlisting for the 2023 Savour Australia Media Award.
Hugh Thomas is a UK-based freelance food journalist specializing in sustainable dining, restaurant industry trends, and craft beverages. His work for Zagat, Ferment, and Wicked Leeks combines rigorous data analysis with cultural storytelling, often focusing on how global crises reshape local food systems.
“A thoughtful writer who makes the economics of turnips compelling.” – Matt Eley, Founder of inapub
Tim Carman is The Washington Post’s foremost analyst of food systems and agricultural economics, with a decade-long track record of investigating how policy, climate, and corporate practices shape what Americans eat. His work sits at the intersection of data journalism and human-centered storytelling, making complex supply chain issues accessible to mainstream audiences.
“When we talk about ‘food security,’ we’re really talking about energy grids, labor laws, and international trade agreements—not just what’s stocked at supermarkets.”
As Deputy Food Editor at The Australian Women's Weekly Food, Fran Abdallaoui has shaped Australian home cooking through:
"Our readers want beautiful results without chef-level skills – that's where our testing makes the difference."
Gail Johnson is an award-winning journalist and co-founder of Stir, Vancouver’s premier digital platform for arts and culture reporting. With over 25 years of experience across print, broadcast, and digital media, she specializes in:
“Don’t let a lack of self-confidence stop you from doing ANYTHING. You might not get it right the first time, but that’s okay.” – Johnson’s advice to emerging journalists
As lead food journalist for Foodservice Australia, Waters shapes national conversations about sustainable dining practices and culinary innovation. Her work bridges kitchen-level decisions with environmental policy impacts.
Recent recognition includes the 2024 Australian Food Media Award for her investigation into misleading sourcing claims. Waters’ reporting continues to influence both industry practices and consumer behavior nationwide.
Iconic Brisbane restaurant Drift Cafe - formerly Oxley's on the River - has been almost completely submerged this morning
Sustainability and Innovation in Australian Dining
Georgia’s hedge against climate change: the Okefenokee’s peat
Greg Lofts shapes culinary trends through technically rigorous yet accessible content at Martha Stewart Living. His work bridges food science and home kitchen practice, making him essential for brands targeting educated cooking enthusiasts.
“The best food journalism teaches through doing – every recipe should be a masterclass.”
– Greg Lofts, 2023 Culinary Keynote
HaMy Nguyen is a Vietnam-based journalist specializing in the intersection of food, culture, and urban evolution. Her work for VietNam News offers nuanced perspectives on how traditional practices adapt to modern demands, making her an essential voice for understanding Southeast Asia’s cultural economy.
Nguyen’s work has informed Michelin Guide selections and urban policy discussions, cementing her role as a translator between Vietnam’s past and future.
As Eater’s restaurant editor and author of the Substack newsletter The New Family Table, Canavan specializes in:
Recent recognition includes 2024 nominations from James Beard and IACP for her work bridging restaurant and home cooking cultures.
Hillary Eaton documents culinary innovation through the lenses of cultural preservation and economic justice. Her work for Food & Wine, Los Angeles Magazine, and Vice reveals how food businesses transform urban ecosystems.
As Canadian Living's lead food journalist since 2015, Irene Fong has redefined culinary reporting through her unique blend of:
Her recent CP Magazine piece on church supper traditions demonstrates growing interest in food's role in community building, suggesting new pitching avenues at the intersection of gastronomy and social cohesion.
celebrity chef profiles, international cuisine reviews
As Wine Spectator’s senior editor since 2004, Molesworth operates at the intersection of viticulture and cultural anthropology. His 850+ scored tastings annually focus on:
Successful outreach requires understanding Molesworth’s three criteria for coverage:
Avoid pitches involving:
Beaulieu Vineyard Hires Silver Oak’s Nate Weis as New Head Winemaker
Exclusive: Opus One Names New Director of Winemaking
Vintage Port's, vibrant 2022s: The 2022 harvest is dominated by single-quinta bottlings, while the latest tawnies offer exceptional quality
As Chatelaine's lead food writer and Sprig Creative co-founder, Bartoli specializes in stories that bridge culinary technique with cultural preservation. Her work consistently demonstrates three core strengths:
Recent recognition includes 2024 Taste Canada Gold Medal and James Beard Foundation Fellowship. Her work continues redefining how Canadians understand their national palate.
This Fast Company senior writer has become essential reading for understanding how subcultures shape mainstream business and policy. Based in Minneapolis but analyzing national trends, Berkowitz’s work falls into three key areas:
“The best stories hide societal X-rays inside Trojan horse humor.” —Berkowitz on his 2024 Poynter Fellowship lecture
While the high cost of eggs has been a persistent issue in President Trump’s second term, a different kind of egg price is now raising eyebrows around America
A recent group chat between high-ranking Trump officials may not exactly have been secure, but its place in internet culture certainly is
The hardest part about quitting drinking? Dating
John Newton is a freelance journalist and author specializing in food, environmental history, and sustainability. Based in Australia, his work for outlets like The Sydney Morning Herald and his award-winning books explore Indigenous food systems, marine conservation, and the cultural roots of agriculture.
For pitches, emphasize data-driven stories with historical context. His profile and recent work can be explored on his blog.
This Calgary-based food journalist has shaped Canadian culinary conversations through multiple platforms:
"Julie’s work stands out for making professional-level culinary knowledge accessible without dumbing it down."
- Western Living Magazine Editor
molecular gastronomy, fine dining trends
As Executive Features Editor at Food & Wine, Kinsman elevates stories connecting culinary arts with mental health and cultural evolution. Her work spans:
"The stories we digest shape how we nourish ourselves and others." - Kinsman, 2024
Recent honors include the 2024 Craig Claiborne Distinguished Writing Award for her exploration of grief through baking traditions.
Food journalism is enriched by culinary creativity and trends. From our vast experience with food-related press releases, we guide you on the best practices for making meaningful connections. Understand the strategic times to reach out, the keys to drafting engaging and delectable press releases, and how to approach journalists with authenticity and enthusiasm. Let’s make your food campaign as flavorful as the stories you wish to share.
Engaging food journalists requires an approach that highlights culinary trends and innovations. Here are strategies to enhance your outreach efforts:
Using a comprehensive and affordable media list ensures that your food-related news reaches the right journalists at the right time, maximizing your chances of coverage.
Writing press releases for food topics requires a focus on culinary trends and innovations. Here’s how to craft compelling food press releases:
These elements will help your food press release stand out and attract the attention of journalists looking for appetizing and innovative culinary content.
Pitching to food journalists requires a creative and appetizing approach. Here are some tips from my experience:
Following these tips will help you build strong relationships with food journalists and increase the likelihood of your pitches being successful.
Our experience with PressContact has been exceptional.
The media lists provided for Travel and Hospitality have opened doors to major publications, leading to valuable meetings and opportunities.
Thanks a ton!
Fully recommend PressContact! We got two meticulously curated lists for our upcoming launch, saving us countless hours of manual research. Great investment for any agency.
I was pleasantly surprised by the efficiency and affordability of PressContact. Their responsiveness and attention to detail are unmatched.
Investing in their media lists has been a wise decision for our PR team and for our company.