Photo of Hunter Lewis
Photo of Hunter Lewis

Hunter Lewis

Title: Editor in Chief

Location: Birmingham, Alabama

Education: BA in Journalism and Mass Communication, University of North Carolina at Chapel Hill

Expertise: Recipe Development, Writing, Editing, Managing Teams, Cooking

Experience: Prior to his time at Food & Wine, Hunter Lewis worked for Cooking Light, Southern Living, Bon Appeit, and Saveur. Hunter's byline has appeared in a variety of print and digital publications, and he has appeared on TV as a guest judge for "Top Chef" and "Beat Bobby Flay". Every summer, Hunter serves as host of the Food & Wine Classic in Aspen, the nation's premier culinary festival.

In 2017, Hunter took the helm of Food & Wine and moved the brand's editorial operations from New York City to Birmingham, Alabama, where Dotdash Meredith operates a 40,000-square foot test kitchen, photo studio, and video studio. Since then the brand's audience and revenue have grown. He's grateful to work with some of the best editors and designers in food media.

His first job was making sandwiches at Jersey Mike's in Chapel Hill, North Carolina, and he still occasionally orders a #2 sub (Mike's Way + pepper relish + pickles) for old time's sake.
Real ones know the best peanuts are grown and fried in Eastern North Carolina. Eating them just might be the lord’s work. 
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With the launch of Good Good Culture Club in San Francisco, Jeff Hanak and Ravi Kapur are betting that QR codes and a new 20% equity fee in lieu of tipping will help them put people over profits. 
The founders of the Bronx-born culinary collective on giving back, building buzz, and the elements of an anti-racist breakfast.
Your gravy isn't going to be as good as your grandmother's; it's going to be even better. 
The legendary editor dishes on her creative process, respecting ingredients, and what your Thanksgiving turkey says about the the kind of person you are. 
Caroline Glover, Maneet Chauhan, and June Rodil share their experiences and strategies for turning their customers into better guests.
This holiday season, it'd do you some good to feed folks.
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From mentoring and coaching to podcasting and launching a brand consultancy, Cowin has been very busy in the five years since she left Food & Wine.
At the Food & Wine Classic in Aspen, Carla Hall, Chris Shepherd, Kwame Onwuachi, and Claudette Zepeda shared their hard-won wisdom with the new F&W Best New Chefs.
This holiday season, it'd do you some good to feed folks.
From mentoring and coaching to podcasting and launching a brand consultancy, Cowin has been very busy in the five years since she left Food & Wine.
At the Food & Wine Classic in Aspen, Carla Hall, Chris Shepherd, Kwame Onwuachi, and Claudette Zepeda shared their hard-won wisdom with the new F&W Best New Chefs.
You don't have to have worked in restaurants to love them—or even to cover them. But we all have work to do to become better customers in this new era of hospitality.
Food & Wine Editor in Chief Hunter Lewis introduces the Fall Wine Issue.
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The founder and CEO of Salamander Hotel & Resorts on hosting a new kind of food event, owning three professional sports teams, and learning to play the cello during the pandemic.
Food & Wine Editor in Chief Hunter Lewis shares five easy ways to celebrate the season's produce.
Editor in Chief Hunter Lewis' Spanish-style stew is an easy summer vegetarian dinner recipe for when peppers are in high season at the farmers market. To make it, slices of mild, sweet peppers are gently stewed over medium-low heat—adding water about ¼ cup at a time helps to concentrate the peppers' flavor. Once the peppers are done, a splash of vinegar, fresh herbs, and a topping of halved soft-cooked eggs and croutons transform the stewed peppers into a fine light dinner.
F&W Editor in Chief Hunter Lewis uses a broth spiked with Old Bay Seasoning, fennel seeds, and red pepper to flavor field peas and shrimp before giving them a quick soak in a lemon-sherry vinaigrette. "I love shrimp boils and earthy field peas," he says. "So why not combine them in a snappy, succulent, and refreshing salad?"
Learn how to fuel and flavor your next cookout with wood, the most elemental of ingredients.
Ellen Marie Bennett on her new business book Dream First Details Later, how her company made more than a million masks during the pandemic, and why perfection and fear of failure are the enemy of progress.
The British author dishes on her intimate new cookbook written during lockdown, why brown food rules, and how she engages with readers on Twitter.
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The new executive producer at Food & Wine on moving from New York City to Los Angeles, saying goodbye to his grandfather, and why he will demand ownership in his next restaurant deal.
Pandemic cooking has been a slog. You should email Food & Wine Editor in Chief Hunter Lewis for advice—seriously.
The duo behind Savannah’s The Grey on the creative process of their new book Black, White, and The Grey, opening a new restaurant in Austin, and what sweat equity should really mean.
Cathy and Tony Mantuano on how to stay married as a restaurant couple, why you should let your most talented staff leave the nest, and why Southerners will always order the bone-in veal chop. 
On being the “hype girl” for nonalcoholic drinks, Instagram dance party book launches, and what her self-care looks like during the pandemic.
On creativity, leadership, mental health, breaking down the walls of exclusivity in the wine world, and why his business partner calls him the Wine Boss.  
Yes, you’ve earned one of these machines. Here’s what mini oven to ask for or give yourself.