Charlie Connell

With Us Since
2023
Photo of Charlie Connell
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Location
Jersey City, NJ
School
Purdue University, University of Illinois at Chicago
Expertise
Midwestern Culinary Delights, Dive Bars, Encased Meats
  • Charlie has written profiles of numerous celebrity chefs, including Michael Symon, Kristen Kish, and Jet Tila.
  • While writing a profile of a notable celebrity chef, things went off the rails on the subject of mole. The chef threw down the gauntlet that if Charlie tasted his mother's recipe, he'd change his mind about the dish. The chef was right; Charlie had just never had great mole before.
  • He once wrote an exhaustive ranking of every beer the Pabst Brewing Company ever produced.

Experience

After getting his degree in history, Charlie ended up falling backward into the world of journalism when he started freelancing for Inked Magazine. With Inked showing little interest in publishing articles about Imperial Russia and the False Dmitrys (his expertise at college), he began covering his love of food and liquor for the magazine. He journeyed to Mexico to cover the release of Jose Cuervo's Reserva De La Familia tequila and ventured to Tennessee to drink George Dickel directly from the barrel. For Time Out, Charlie spent time in Brooklyn eating and talking with numerous notable NYC chefs as they prepared to open the Time Out Market. He even found time to write about Chicago's secret weapon — Malört. After writing for Inked, Tattoodo, Time Out, and others, he spent four years as editor-in-chief at Inked. While there, he had the final say on every word in print and online at the magazine, as well as running their popular YouTube channel. During that time, Charlie was able to interview some of his favorite bands, all-star athletes, numerous artists, and, well, Ozzy Osbourne.

Education

Charlie graduated with a bachelor's in history from the University of Illinois Chicago. He found that the research and interview skills he developed could be used in different ways and found himself working in journalism.

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Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.

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Stories By Charlie Connell

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