Octavia Moss

Location
United States
Expertise
Pizza, Restaurant operations, Food and beverage trends
  • Octavia has interviewed hundreds of chefs from restaurants and hotels, including Geoffrey Zakarian, Donatella Arpaia and Anthony Mangieri.
  • Her love of food and drink started in childhood, as part of a food-obsessed family sampling the diverse cuisines of New Jersey--from pizza and bagels to pierogi and dosa.
  • Covering food and beverage topics while being a global traveler has led Octavia to 30-plus countries to learn about local recipes, chefs and restaurants. Some of her favorite food destinations are South India, Chicago and London.

Experience

With a career in magazines spanning almost 25 years, Octavia has worked within the food and beverage space for most of them, including a stint at Mashed.com in 2020. As a writer both on staff and freelancing, she has covered hundreds of topics for food professionals in restaurants, spas and hotels, as well as for consumers. Her articles have appeared in Hotel F&B, The World of Food Ingredients and CraftBeer.com. Octavia has a particular passion for pizza, the growing nonalcoholic beverage space, and multigenerational food businesses.

Food Republic Editorial Policies

Food Republic’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted whenever possible to help deliver factual, up-to-date information.

Our mission is to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day or cooking tips, tricks, and trends. We also bring you recipes you can depend on, as well as reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Additional information on our editorial process available here.

Stories By Octavia Moss