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  Lisa Shames
Professional/Personal Overview
  Specializing in food writing, including chefs and restaurants, I've covered topics ranging from a three-day food expo in Spain (Madrid Fusion) and how chefs are storing their cheese to a new ingredient that 'glues' proteins together. In addition, I've been covering the local dining and culture scene in Chicago for the last four years for two monthly regional magazines (CS and FrontDesk Chicago), which includes articles on new restaurants, restaurant reviews, cultural events and shopping. With writing experience that includes consumer, trade and custom-published magazines as well as extensive experience on the Web, I understand the importance of writing for a specific audience. Beyond food, I've also written articles about entertainment, travel, culture, design and weddings.
Work Info
Copy Editor 14 Years
Editor 14 Years
Writer 15 Years
Travel 4 Years
Food 14 Years
Lifestyle 14 Years
Total Media Industry Experience
15 Years
Media Client List (# assignments last 2 yrs)
Citysearch Chicago (11+), CS Brides (11+), CS Interiors (11+), CS Magazine (11+), Daily Candy (11+), Frontdesk Chicago (11+), Gayot (11+), Hot List Chicago and Atlanta (11+), JuliB (11+), Legends Magazine (11+), Men's Book (11+), Not for Tourists Guide Chicago (11+), So Good magazine (11+), Tasting Table (11+), Time Out Chicago (11+), UR Chicago (11+), Where Chicago (11+), Dining Out Chicago (1-2), Chicago Athlete (1-2)
Corporate Client List (# assignments last 2 yrs)
American Personal & Private Chef Association (11+)
Other Work History
Senior and Dining Editor at CS and Men's Book magazines, Editor-in-Chief FrontDesk magazine, Associate Editor of Where Chicago magazine
Editor in Chief of Front Desk Chicago
Manager Editor of Legends Magazine
Senior Editor of Chef Magazine
Managing Editor of Equipment Solutions
Advertising Guide Editor, L.A. Weekly
Computer Skills
Word, Excel, Windows XP, InDesign, Quark
PowerBook, digital camera, digital voice recorder
Foreign Language Skills
Conversant in Spanish and French
Available upon request
Media Bistro Avant Guild Member
Freelancer Availability
I occasionally freelance. I live near Chicago, IL. I am willing to travel anywhere. I have a driver's license. I have access to a car.
Work Samples
(CS magazine, 10/1/2015)
(Men's Book, 9/1/2015)
(Men's Book, 9/1/2015)
(Men's Book, 9/1/2015)
(CS, 7/1/2015)
(CS Interiors, 5/1/2015)
(CS magazine, 9/1/2013)
(CS, 4/30/2013)
(Time Out Chicago, 6/13/2012)
(Sun Times, 7/3/2011)
(CS magazine, 7/1/2011)
(Sun Times, 3/29/2011)
(Time Out, 1/26/2011)
(Sun Times, 4/15/2010)
(CS Brides, 4/1/2010)
(CS Brides, 4/1/2010)
How Chicago restaurants are influencing what shows up at local weddings
(CS Brides, 4/1/2010)
Wedding cakes inspired by Chicago's architecture
(Where Chicago, 2/1/2010)
Chicago's top sweet shops
(CS magazine, 2/1/2010)
New Year's Eve at Double A
(CS magazine, 2/1/2010)
Seeking winter romance? We're cuckoo for hot cocoa, bacon bourbon popcorn and the new, former roadie chef at Goose Island
(CS magazine, 2/1/2010)
A handful of luxury properties in Chicago make living the high life -- sans commitment -- suddenly hip
(Front Desk, 2/1/2010)
Eat Your Heart Out at These Romantic Spots
(CS Interiors, 12/1/2009)
Trend alert on tabletops
(Chicago Reader, 11/12/2009)
(Tasting Table National, 6/5/2009)
A chef's favorite gadget gets a makeover
(CS magazine, 6/1/2009)
A Downtown To Die For
(Time Out Chicago, 5/21/2009)
Bumping into chefs at local farmers’ markets is nothing new, but these days savvy chefs are working directly with farmers to grow exactly what they want.
(CS Magazine, 5/8/2009)
See how Chicago chefs are turning up the heat.
(CS Brides, 5/1/2009)
A magazine maven finds her top chef
(CS Brides, 5/1/2009)
Traditional wedding pictures are a thing of the past
(CS Brides, 5/1/2009)
Four Chicago sugar flower masters take the cake to the limit
(Frontdesk, 5/1/2009)
Tip your glass to these stellar outdoor patios
(Frontdesk, 5/1/2009)
Tapas go all the way gourmet at the new Pintxos
(Men's Book, 5/1/2009)
For the hottest menus in town belly up to the bar
(CS, 4/1/2009)
A brunch renaissance, tasty tapas and chic fried chicken rule local menus
(Front Desk Chicago, 10/1/2008)
A preview of Duchamp
(Front Desk Chicago, 10/1/2008)
Chefs get creative with Pop Rocks
(Time Out Chicago, 10/1/2008)
Communal table dining etiquette
(CS Magazine, 9/1/2008)
(Sante Magazine, 9/1/2008)
A primer on German knives
(Time Out Chicago, 6/1/2008)
Shanghai Terrace chef Calvin Soh gives a tour of Chinatown
(UR Chicago, 4/1/2008)
Traveling to Valencia and Madrid
(CS, 9/1/2007)
In their Gold Coast contemporary dream house a real estate power player and his wife broker one of the city's sweetest windows to the world
(Time Out Chicago, 6/7/2007)
A roundup of Chicago chefs with gardens
(Time Out Chicago, 2/1/2006)
Highlights of the 2006 Madrid Fusion expo
(Chef Magazine, 7/1/2004)
Food 'glue' and the chefs using it