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.
From Caprese Martinis to clarified tzatziki, bartenders are transforming classic salads into complex, savory concoctions with real technique behind the whimsy.
A veteran of multiple three-MICHELIN-star kitchens and a former Food & Wine Best New Chef in America, Brad Kilgore now leads Kilgore Hospitality Group, with projects spanning San Francisco, Miami, Honduras, and Oaxaca. Known for his itameshi...
Adam Reiner’s new book unpacks how small, thoughtful choices can transform the dining experience for both guests and restaurants, from reservation strategy to building genuine relationships.