Rest In Peace: Michael Batterberry

The food world mourns the loss of Michael Batterbarry. Michael and his wife Ariane Batterberry founded two milestone national food magazines: Food Arts, the influential award winning publication for the restaurant and hotel trades that recently won a third coveted Folio Gold “Eddie” B2B award, and Food & Wine, a leading consumer publication.

Pioneers in electronic food publishing as well, they created the top rated computerized “magazine” Dining In for Time Inc. in the early 1980s. Singly or together, they are the authors of 18 books on food, art, and social history, and they have contributed a quarterly food trends column to U.S.A. Today.

Michael also pioneered efforts to unite chefs, restaurateurs, and farmers in a mutual nationwide support system that also served to advance the cause of sustainable agriculture. He served on numerous boards and advisory boards, including those of The French Culinary Institute, The Culinary Institute of America (as a Fellow of the Institute), the American Institute of Wine and Food, Women Chefs & Restaurateurs, the Rockefeller sponsored Stone Barns Center for Food and Agriculture, New York University’s Department of Food & Nutrition Studies, Wholesome Wave, Heritage Foods U.S.A., and Spoons Across America, among others.

A cofounder of the New American Farmer Initiative, dedicated to fostering restaurant supported local farming and helping immigrant farmers, he also served as chairman of the food education committee for “Food Culture USA!” the principle theme of the Smithsonian’s 2005 Folklife Festival on the Washington Mall, which drew over a million visitors.

The Batterberrys’ awards and citations include both The James Beard Foundation’s Who’s Who in Food and Beverage in America and Editors of the Year, the International Food & Beverage Forum’s Hall of Fame, Distinguished Restaurants of North America (DiRoNA) Honorary Hall of Fame, and the Madrid Fusión award, presented by the mayor of Madrid, for having propelled the course of the American Food Revolution.

He appeared often on national and international TV as a commentator on culinary and restaurant business trends and performed as introductory host to the Public Television series “Rising Star Chefs.”


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