About Us

Plate is all about food. Our sole focus is to celebrate the chef’s craft—creative culinary innovation.

Plate magazine was launched in 2002 by a team of seasoned media professionals who saw an unprecedented need among professional chefs for practical, innovative culinary ideas to enhance their menus. Indeed, the role of culinary in the restaurant business has never been greater. Not only in fine-dining restaurants, but also in casual-dining and even quick-service chains, there is a growing demand for creativity and premium quality. Plate was developed to effectively translate cutting-edge culinary trends and help all types of foodservice operators apply those trends to their menus.

Since then, Plate has emerged as the definitive source of creative recipe and menu ideas for culinary professionals, and has been honored with several awards for editorial and design excellence.

Today, Plate has expanded beyond the printed magazine to include PlateCooks, a series of regional professional events, and PlateOnline.com, an interactive resource of recipes and other culinary reference material. Our website has the largest foodservice recipe database on the internet and includes hundreds of gorgeous original photographs featured in the pages of Plate magazine.

Watch in the coming months for additional enhancements to this Web site, including interactive discussion forums, demonstration videos and tools to modify and save favorite recipes.

To join our online community and subscribe to Plate magazine in the process, click here

The team behind Plate

With depth of foodservice and culinary experience, the Plate team injects an unparalleled level of insight, expertise and creativity.

Steven Mayer, Publisher

Steve Mayer has served as publisher of Plate since its first issue in 2002. He brings to the magazine more than 30 years of business-to-business publishing experience and more than 25 years experience in the foodservice industry. He has been instrumental in formulating the positioning of Plate and spearheading its rapid growth and development over the past five years. Prior to Plate, Steve was publishing director of Reed Business Information’s Foodservice Group, consisting of Restaurants & Institutions, R&I Marketplace and Chain Leader, where he was responsible for marketing and advertising, research, audience development and custom publishing.

Bill McDowell, Editorial Director

In addition to leading the Plate editorial team, Bill McDowell is vice president of editorial for Marketing & Technology Group, overseeing the content strategy and development for sister brands Meatingplace, Poultry and CarneTec. His 15 years of food industry experience includes editorial director of the Food & Beverage Group at VerticalNet; senior editor at Advertising Age; associate publisher/editor-in-chief of Chain Leader; and managing editor at Restaurants & Institutions. He has won several awards from the American Society of Business Press Editors and is a three-time recipient of the Jesse H. Neal National Business Journalism Award.

Queenie Burns, Creative Director

Queenie Burns was art director of Restaurants & Institutions magazine for 18 years and has won more than 80 design awards, including 15 national awards from the American Society of Business Press Editors, four Jesse H. Neal Awards, and two Jesse H. Neal Certificates of Merit. Queenie is the vice president of design and production at Marketing & Technology Group and is on the design faculty of Northwestern University’s Medill School of Journalism Magazine Publishing Project.

Chandra Ram, Editor

A trained chef, Chandra Ram has spent more than 15 years in the foodservice industry. Her experience as a consulting chef to foodservice manufacturers, commodity boards and operators has taken her into kitchens throughout the United States and England. Additionally, she has worked as a food industry marketing and public relations consultant and a caterer. Chandra holds a bachelor's degree in journalism from Loyola University Chicago, and an associate's degree in culinary arts from The Culinary Institute of America, and has passed the certificate level of the Court of Master Sommeliers exam.

Liz Grossman, Managing Editor

Before joining Plate as managing editor in 2007, Liz Grossman spent six years covering Chicago’s dining, shopping, culture, and nightlife scenes for Modern Luxury, Inc., where she served as Senior Editor of CS magazine and Editor-in-Chief of visitor guide, Front Desk Chicago. Her freelance writing has also appeared in publications like Newsweek and Robb Report.

Laurie Hachmeister, Director of Marketing and Production

With a career that spans more than 25 years, Laurie Hachmeister's experience includes the successful marketing of several B2B publications and Web sites, the creation and execution of multiplatform marketing programs and professional execution of Plate’s events. Prior to coming to Plate five years ago, Ms. Hachmeister was a marketing executive for a Chicago design firm, where she was directly responsible for clients’ branding strategies. She began her career with the global publishing giant, Reed Business Information, where she was responsible for marketing, events, custom publishing and, in her early years, the production of more than 15 publications.

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