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Amber Gibson

Journalist
Journalist Amber Gibson.

The Expert

Amber Gibson is a Chicago-based food, wine and travel journalist. Her reporting has led her to spearfish for invasive lionfish in Dominica, dine with Francis Mallmann at his home in Uruguay and make cheese in the Austrian Alps. Her work has appeared in The Daily Telegraph, Chicago Tribune, Conde Nast Traveler, Saveur, Food & Wine, Hemispheres, Travel + Leisure and more. Champagne, dark chocolate and gelato are her greatest weaknesses.

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Latest

Rapeseed taco at Spora.
Journalist Amber Gibson.
Spora is leading the way in delicious meat alternatives
Chef Rasmus Munk and team’s research facility is using gastronomy to change the food system on a global scale, starting with a new plant-based source of protein.
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Chef Justin Cogley on the beach
Journalist Amber Gibson.
Justin Cogley: from figure skating to fine dining
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Grilled corn semifreddo at Coltivare, Houston
Journalist Amber Gibson.
Make this a semifreddo summer
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Chefs Lijo George, Max Boonthanakit, Leigh Omilinsky, and Mitsunobu Nagae.
Journalist Amber Gibson.
Impress this Mother’s Day with these chef recipes
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24 hours in San Diego.
Journalist Amber Gibson.
24 hours in San Diego
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Pastries at Publican Quality Bread in Chicago.
Journalist Amber Gibson.
A sweet Chicago dining guide
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More to explore

Chef Richard Ekkebus plating at Amber in Hong Kong.
Snack course: a quick Q&A with chef Richard Ekkebus
What does the Amber chef have for breakfast and what did a guest once ask him to do with A5 wagyu? Richard Ekkebus answers our quickfire questions
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Cooking with flame using a wok
How we’ll be fine dining this year according to Asia’s best chefs
What will be the biggest trends in fine dining in Asia-Pacific this year? On the occasion of Asia’s 50 Best Restaurants 2026, we asked the chefs at the forefront of it
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Chef Pam, smiling.
Snack course: a quick Q&A with Chef Pam
Which simple Bangkok restaurant does she love and what are her food trend predictions for 2026? Chef Pam answers our quickfire questions
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Ibérico Pork ‘Grenobloise’, Cévennes Onions, Fuji Apple at Odette.
Julien Royer distils a decade of Odette into debut book. Plus: an exclusive recipe
In Odette: Terroir to Table, Heart to Plate, the chef looks back on 10 years of cooking in Singapore, sharing recipes, ideas and obsessions
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Appellation Oysters at Magma in Sydney.
5 refined new Sydney restaurants for your dining radar
From stylish casual gems to inventive high‑end cuisine, these restaurants are setting the tone for the city’s culinary landscape right now
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