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Amber Gibson

Journalist
Journalist Amber Gibson.

The Expert

Amber Gibson is a Chicago-based food, wine and travel journalist. Her reporting has led her to spearfish for invasive lionfish in Dominica, dine with Francis Mallmann at his home in Uruguay and make cheese in the Austrian Alps. Her work has appeared in The Daily Telegraph, Chicago Tribune, Conde Nast Traveler, Saveur, Food & Wine, Hemispheres, Travel + Leisure and more. Champagne, dark chocolate and gelato are her greatest weaknesses.

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Amber 's Latest List

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Daisies Interior
  1. Daisies
    Chicago, United States

    Daisies

    Chicago, United States
  2. Moody Tongue
    Chicago, United States

    Moody Tongue

    Chicago, United States
  3. Brindille
    Chicago, United States

    Brindille

    Chicago, United States
  4. Proxi
    Chicago, United States

    Proxi

    Chicago, United States
  5. Beatnik
    Chicago, United States

    Beatnik

    Chicago, United States

Lists by Amber Gibson

Daisies Interior

Credit: Neil Burger

Moody Tongue Beers
Brindille
The Ultimate Valentine’s Day Dessert Guide: 5 Sweet Spots in Chicago
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Four Seasons Hotel Chicago
Utopian Tailgate
Roots Handmade Pizza - South Loop
Chicago's best al fresco dining experiences
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Latest

BottleRock 1
Where Music Meets Michelin: Inside BottleRock Napa 2025
From caviar-topped corn dogs to surprise celeb cameos, Napa Valley’s BottleRock festival proves that great food and great music make the perfect pairing.
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Rapeseed taco at Spora.
Spora is leading the way in delicious meat alternatives
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Chef Justin Cogley on the beach
Justin Cogley: from figure skating to fine dining
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Grilled corn semifreddo at Coltivare, Houston
Make this a semifreddo summer
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Chef Matthew Kammerer.
Can fine dining be sustainable? Matthew Kammerer weighs in
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Chefs Lijo George, Max Boonthanakit, Leigh Omilinsky, and Mitsunobu Nagae.
Impress this Mother’s Day with these chef recipes
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More to explore

Dubai Chocolate Bar
How Dubai Chocolate Went Viral—and is Infiltrating American Dessert Menus
The viral Dubai chocolate bar—filled with pistachio cream and coated in kataifi—is being reimagined across American bakeries and fine-dining kitchens.
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