Caroline is a Southern-born and New York-based restaurant industry writer, casserole aficionado, and former prep cook. She has covered the hospitality industry for more than a decade.
Caroline has been immersed in hospitality and publishing for more than 15 years. She worked as banquet prep cook in college, was fired from her last serving gig, wrote an early farm-to-table-blog (that has thankfully disappeared from the internet), fact-checked Zagat print guides, and earned a bougie basic cuisine certificate from Le Cordon Bleu Paris.
For eight-plus years, she served as editor of StarChefs, a restaurant industry publication that took her into more than 1,000 kitchens and bars across the country. She also directed programming for StarChefs International Chefs Congress, a culinary symposium attended by 2,000 industry professionals.
She now writes for Eater, Wine Enthusiast, Robb Report, Liquor.com, Garden & Gun, Plate, and more. Caroline also serves on the board of Restaurant Workers’ Community Foundation, a national nonprofit working to make the restaurant industry safer, more equitable, and just.
Caroline holds a Bachelor's in Journalism from University of Georgia as well as a Cuisine Certificate from Le Cordon Bleu Paris.
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