"Restaurant critic" is the more traditional title and can connote a more restricted sphere of operations — traditional restaurants, with perhaps those serving French cuisine being the examplars.
•
For example, Ruth Reichl is often described as a food writer/editor, who in the course of her career served as the "restaurant critic" for The New York Times and for the Los Angeles Times.
Food and Drug Administration | Food and Agriculture Organization | Food Network | Food and Drug Administration (United States) | food | Dole Food Company | Department for Environment, Food and Rural Affairs | art critic | Food | fast food | World Food Programme | Soul Food | egg (food) | Man v. Food | Food Lion | The Critic | Pure Food and Drug Act | Oil-for-Food Programme | food processing | European Food Safety Authority | William Archer (critic) | Organic food | organic food | Game (food) | Food 4 Less | Fast Food Nation | Fast food | World Food Prize | United Food and Commercial Workers | Minister of Agriculture, Fisheries and Food |
Andy Hayler, data warehousing innovator, entrepreneur, writer, and food critic, is known for leading the creation of the dynamic data warehousing architecture within Royal Dutch Shell that he later commercialized as the KALIDO Active Information Management software product of Kalido, the Shell subsidiary founded by Hayler in 2001.
In 2009, both Buddy's Detroit-style square pizza and Luigi's "the Original" of Harrison Township, Mich were singled out as two of the 25 best pizzas in America by GQ magazine food critic, Alan Richman.
Prior to joining Food & Wine, Gail was the special events manager for chef Daniel Boulud’s restaurant empire and worked for food critic Jeffrey Steingarten at Vogue.
Teague has described engaging competitive "guess that wine" blind tasting games with then husband, GQ food critic Alan Richman.
Jeffrey Steingarten, food critic for Vogue, wrote: "Paula is part anthropologist, part amateur scholar. She works in a way that's both sensual and scholarly. She isn't content until she knows not only how your olives were made, but also where you got them, what you did with them, what else you did with them, and whether your friends are doing the same thing. And then she'll call your friends, too."
Columnists include Tony Aspler (Toronto wine connoisseur and author, recently inducted into the Order of Canada), Rose Reisman (one of Canada's top chefs and cookbook authors), David Suzuki (environmentalist, scientist and broadcaster), Joanne Kates, (former food critic for the Globe and Mail) and Mark Breslin (founder of Yuk Yuk's international stand-up comedy chain).
In the late 1940s, the Grange approached Park to find a way to market their excess food products; Park approached well-known food critic Duncan Hines to lend his name to a brand of packaged food products.
It has won over 30 major awards and in July 2010, was named as one of the New York food critic Frank Bruni's top five favourite restaurants.
Pulitzer Prize winning food critic Jonathan Gold of the LA Weekly wrote about Tierra Mia Coffee in August 2008, and described the company as a "third wave coffee" concept that offered "the world's best beans".
Since 2010, he is a member of the jury in the French version of MasterChef with journalist and food critic Sébastien Demorand, chefs Frédéric Anton and Amandine Chaignot (since 2013).