Chicago-based food and drink journalist Maggie Hennessy has been covering food, dining, the culinary industry, and restaurant culture for almost 15 years. She is a restaurant critic for TimeOut Chicago and contributes to various publications, including The New York Times, Food & Wine, Bon Appétit, Chicago Tribune, Food52, Thrillist, and others. Maggie also self-publishes a newsletter, Little Stories, on Substack.
Experience
Maggi Hennessy got her start in business-to-business journalism, then transitioned to writing about the food and restaurant industry. She has written about all aspects of the food service industry, retail food and beverage industry, ingredients, and cooking techniques. Being a trained chef has given her the insight to craft compelling food and beverage-focused stories.
Education
Maggie Hennessy holds a bachelor's degree in journalism and mass communications from the University of Wisconsin, Madison. She also received professional culinary training from Kendall College.
About Food & Wine
Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.
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