Steve Coomes

Steve Coomes is a restaurant industry veteran turned award-winning food, spirits and travel writer. In his 27-year career, he has edited and written for dozens of national trade and consumer publications including Nation's Restaurant News, Restaurant Business and Southern Living. A past restaurant critic and food feature writer for Louisville magazine, he pens features for Edible Louisville & The Bluegrass magazine and is a spirits columnist for Food & Dining Magazine. In addition to his work as a private ghostwriter, he produces custom content and copy writes for multiple companies in the restaurant and spirits segment. In 2014, he authored "Country Ham: A Southern Tradition of Hogs, Salt & Smoke," and is currently at work on a second book on American charcuterie.