Steve Coomes

Steve is an award-winning Louisville restaurant industry veteran turned food writer and is the author of “Country Ham: A Southern Tradition of Hogs, Salt & Smoke.” 

In his 25-year career, he has edited and written for dozens of national trade and consumer publications including Nation's Restaurant News and Southern Living. A past restaurant critic and feature writer for Louisville magazine, he pens features for Edible Louisville magazine and is a spirits columnist for Food & Dining Magazine. He also serves as ghostwriter for multiple companies in the restaurant segment.

Steve Coomes is a restaurant veteran turned food writer and is the author of “Country Ham: A Southern Tradition of Hogs, Salt & Smoke.”