About 2022-02-18T17:58:33-06:00

About Amelia Levin

Amelia Levin Food Writer

Amelia Levin is an award-winning, Chicago-based freelance writer, magazine editor, cookbook author and certified chef who writes about food, foodservice and the restaurant industry. Her work has appeared in a variety of food industry B2B magazines, including the American Culinary Federation’s National Culinary Review, for which she is currently serving as editor. Amelia started her career in journalism as a hard news reporter for the Chicago Tribune’s former City New Service covering police, fire, courts and city government, and she served for five years as the senior editor for the late Reed Business Information’s food and hospitality group of magazines (Restaurants & InstitutionsFoodservice Equipment & SuppliesChain Leader and HOTELS). She earned her B.A. in English and Psychology from the University of Michigan and earned her professional chef certificate (Certified Culinarian) from Kendall College in Chicago. A die-hard Chicagoan, Amelia has lived in the city for many years, most recently moving back with her husband Harvey, son Jonah and daughter Lily to Highland Park, Ill., where she grew up. They also have a yellow lab named Clark (like the street in their former Lakeview neighborhood – Go Cubs!).

Food Media Consulting Services

Amelia offers professional writingrecipe development and media consulting services for individuals, companies, agencies and other outlets. She also consults restaurants and other small businesses on media relations and communications.

Culinary Training

Amelia earned her professional chef certificate from Kendall College in Chicago in 2009. She has completed extensive training in all areas of classical cooking techniques as well as in Mexican cuisine, French Bistro cuisine and baking and pastry. Amelia has also has taught cooking classes for the City of Chicago and the McCormick Boys & Girls Club and has served as a judge for a variety of food writing and cooking competitions. In 2019, Amelia earned her certificate as a holistic nutritionist through the American Fitness Professionals & Associates (AFPA), and she continues to study holistic nutrition and culinary medicine.

Associations and Activities

Amelia has served two terms on the board of the International Food Editorial Council (IFEC) for food trade magazines, and she is a member of the American Society of Business Publication Editors (ASBPE). She is also a former board member and communications chair (and designed/developed the website!) for the prestigious Les Dames D’Escoffier International (Chicago Chapter), a society for women in foodservice, and remains an active member. In addition, Amelia is a member and former co-chair of the food writers’ section for the International Association of Culinary Professionals (IACP), and she has served on the Green City Market’s Junior Board. She has also participated as a panel speaker and moderator for various food industry conferences, and has contributed to ideation and brainstorming groups for food companies.


Folio “Eddie” award for 2020 Full Issue > B2B > Food Service / Hotel (Amelia wrote the Designing Restaurants in Post-Pandemic World feature) (restaurant development + design)

ASBPE 2020 Bronze (regional) awards for Feature Article, Canna-Curious and Individual Profile, DSR of the Year, Nick Pope (Foodservice Equipment & Supplies)

ASBPE 2019 Gold (regional) and Bronze (national) awards for Feature Article – “Are Food Halls the Next Food Trucks?” by Amelia Levin (Foodservice Equipment & Supplies)

ASPBE 2017 Bronze award for feature article – ” Indigenous Cuisine: Native American Chefs and Food Producers are Taking the U.S. Dining Scene Back to Its True Roots” by Amelia Levin (FSR magazine)

ASBPE 2017 Honorable Mention, Magazine of the Year (FSR magazine)

ASBPE 2016 National Bronze and Regional Silver award for Individual Profile – “2015 Hall of Fame: Ken Gill, A Serial Entrepreneur” by Amelia Levin (Foodservice Equipment & Supplies magazine)

ASBPE 2016 Regional Bronze award for Feature Article – “From Truck To Table” by Amelia Levin (Foodservice Equipment & Supplies magazine)

Folio “Eddie & Ozzie” honorable mention for FSR May 2016 issue (Amelia wrote the feature on John and Karen Shields and the Ingredients article on artisan ingredients

ASBPE 2014 Silver award for regular column, contributed by Amelia Levin (Foodservice Equipment & Supplies’ Green Tip department)

Folio “Eddie” award for best full-issue pub in the association/non-profit (B2B) category (Foodservice Consultant)

Placed 4th and 8th in the 2013 “Tabbie” Top 25 Feature ArticlesDSR of the Year: Morgan Tucker and Designing for Millennials by Amelia Levin

Press & Media

Better, “Door County Fish Boils: Here’s Why Everyone Should Experience This Old-School Tradition” 9/19/2019

WGN Channel 9, “Lunchbreak: Smoked trout spread” 6/14/2018

The Herald-Palladium, “Author Explores Lakeside Recipes” 5/30/2018

Chicago Magazine, “Five of the Midwest’s Best Summer Foods” 4/17/2018

South Bend Tribune, “Cookbook Puts Lake Michigan on the Menu” 6/14/208