Location: Chicago, IL

Stacey Ballis is a novelist, cookbook author, and food writer with 20 years experience. She has been cooking for over 45 years, and writing in the culinary space has been central to her work. She has published ten novels and one cookbook, and has done ghostwriting, recipe development and recipe testing for chefs. She has had over 1500 articles published since 2016.


Stacey Ballis has been a full time freelance writer for 17 years. Prior to shifting to full time writing, she was an educator for fifteen years, including seven years at the Tony Award winning Goodman Theater where she served as Director of Education and Community Programs.


Stacey Ballis holds a BA from Brandeis University with a dual major in English Literature and American Studies, and a minor in Creative Writing, and an MA with highest academic honors from DePaul University in Education with a concentration in teaching and curriculum development for 6-12th grades. She received Fellowships from the Royal Shakespeare company and the University of Chicago.

About Food & Wine

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