Steve Coomes

Steve Coomes is an award-winning restaurant industry veteran turned food writer. In his 26-year career, he has edited and written for national trade and consumer publications including Nation's Restaurant News and Southern Living. In 2013, he published his first book, "Country Ham: A Southern Tradition of Hogs, Salt & Smoke." A past restaurant critic for Louisville magazine, he pens features for Edible Louisville, Food & Dining Magazine and ghostwrites for multiple clients.