Cremalosa

Biography for Meridith Ford
Meridith Ford is a nationally acclaimed food writer and stylist, chef, consultant, teacher,
photographer and marketing and communications professional in Atlanta, Georgia. She
is the chef-owner of Cremalosa, a gelateria in Decatur, Ga., where she creates small-
batch, gelato artigianale amid an array of cakes, shakes, wine and frozen cocktails, as
well as select baked goods and coffee. With the expertise of Italian technique learned from her
many years as a pastry chef, and at the elbow of Italian masters at Carpiagiani, Advanced
Gourmet and Montebianco, she brings a bold, modern touch to age-old Italian methods, creating
sweet frozen treats of powerful American flavors inspired by the cakes, cookies and candy bars
with which she grew up.
Prior to Cremalosa’s opening in 2020, Meridith was best known in the Atlanta food
community as the dining critic and chief food writer for the Atlanta Journal-
Constitution, where she served from 2004 to 2010. Previously, she was the dining critic
and chief food writer for the Providence Journal in Providence, Rhode Island, for five
years. After leaving the newspaper industry in 2010, she served as the Atlanta and
Savannah editor for dining, retail and nightlife for the renowned Zagat guide. She worked
as the executive pastry chef/gelataia for Novo Cucina, where she directed the restaurant’s creative
gelato artigianale program. She continues to write food articles for the AJC and other
publications.
Meridith attended Northwestern University in Evanston, Illinois, and worked
professionally in the theater until 1986, when she began her training as a chef. In her
hometown, Atlanta, she worked as a professional cook and chef before leaving to further
her culinary education at Johnson & Wales University in Providence, where in 1990 she
received an Associate in Occupational Science degree in baking and pastry arts, and in
1991 a Bachelor's Degree in food marketing. After graduating summa cum laude, she
began her culinary career as a baking and pastry chef-instructor at the University, where
she taught for six years.
Meridith has written and developed content for numerous magazines and publications,
including Atlanta magazine, Chef magazine, Fine Cooking, Modern Baking, Chocolatier
and Fancy Food. A seasoned food stylist and photographer, she has styled food shots for
Food & Wine, the Daily Meal, Modern Luxury magazines, Chef, the National Culinary
Review, Pastry Art & Design, Modern Baking, the Rhode Islander Magazine as well as
countless food pages of the Providence Journal and the AJC.
She has taught and spoken at many events, including the keynote closing address at 2011
BlogHer Food (with Molly O’Neill and Tanya Steel), and has appeared extensively as a
guest on radio and television, most recently as a guest of Rose Scott on WABE’s Closer
Look in 2021. In 2006, her food criticism was nominated for a coveted James Beard
Award, the highest honor given to food writers, food personalities and chefs.
Cremalosa was recognized as “Best of Atlanta” in 2020 by Atlanta magazine and “Best
Ice Cream in Georgia” in 2022 by Food & Wine magazine. In 2023, the city of Decatur
awarded Cremalosa the “Welcoming Business” award, which recognizes leadership in
businesses that create a welcoming and inclusive business environment.

Meridith is actively involved in supporting sustainable food pathways and is a member of
the Southern Foodways Alliance and Slow Food USA. She lives in Atlanta, Georgia, with
her husband, actor David de Vries.