About Liz

Wilmington restaurant dish

Liz Biro Liz has been covering Wilmington's food and dining scene for the New York Times Company's StarNews in Wilmington, N.C., since 2004. Her Friday column The Dish tracks restaurant openings and closings as well as chef comings and goings and lots of other tasty nuggets. Up-to-the minute food news is served in her Port City Foodies blog posts. Liz is also a restaurant reviewer for the StarNews.

Follow Liz on Facebook and Twitter to keep up with the latest food and dining news.

Freelance writer, food and general assignment

Taste of the South	Fodor's Travel Guides	KnowYourBrewer.com
National Fisherman	U.S. Airways Magazine	Culinate.com
Our State	North Carolina Signature	Wilmington
Natural Food Network	News and Observer	Cape Fear Coast

Food editor giving a modern edge to The Daily News food section with clean design and articles relevant to eating trends and seasonal ingredients, while documenting the best restaurants and the people behind them for coastal Carolina entertainment magazine MAX and the former ETC. magazine. 1993-2007

Assistant managing editor supervising eight reporters, coordinating articles and art and designing pages for the award-winning The Daily News, circulation 25,000, in Jacksonville, N.C., a military and retirement hub that attracts national attention, most recently Camp Lejeune’s role in the war with Iraq. 1992-95/2001-2004

Researcher in charge of finding sources and conducting and transcribing interviews for a full-time freelance writer who specialized in education, business, tourism and personality profiles for corporate and commercial publications. 1991-1993

Culinary

Catering business owner of the full-service Liz Biro Catering that featured ethnic, American, and traditional and contemporary Southern cuisine for groups of up to 200. 1995-2001

Menu/marketing consultant producing souvenir menus and oral presentations for special events at The Clubs at Pelican Point, Marine Corps Air Station Cherry Point, N.C. (2004-2006) and at a modern version of the 50-year-old Rex Italian Restaurant, in Morehead City, N.C., that offered traditional and contemporary Italian food (2001-2003).

Culinary arts instructor teaching hands-on vegetarian cooking classes to groups of 12 to 15 for Coastal Carolina Community College in Jacksonville, N.C. 1997-1998

Assistant catering chef specializing in grilling, fresh pasta, salads, heavy hors d'oeuvres and light buffet foods at Le Bon Café , a French bistro in Alexandria,Va., whose catering branch was known for creating imaginative foods from all over the world. 1995-1996.

Education

Political science/journalism, East Carolina University, 1980-1984.

Peter Kump's School of Culinary Arts, 1995.

Culinary studies, Lenoir Community College, Kinston, N.C., 1989-1991.

Interests

Photography, food history, linguistics, travel, kayaking, cycling, body boarding, and gardening.

Association of Food Journalists and the James Beard Foundation