Deidre Schipani
Restaurant Critic
Deidre Schipani has a 26-year career in culinary arts, teaching and writing. For the past 10 years, she has been manager of culinary services for Lunds and Byerly's, a chain of 23 upscale supermarkets in the upper Midwest. She directed the company's School of Culinary Arts, managed retail culinary services and oversaw publications, resource material and a Web site. Schipani was a restaurant critic and food writer for the 70,000-circulation Minnesota Monthly magazine from 1991-96. She wrote a food and wine column for Patuxent Publishing Co., a group of weekly newspapers in the Baltimore-Washington, D.C., area, from 1981-88. She was a recipe developer for "Prevention's Quick and Healthy Low Fat Cooking: Featuring All American Food" (Rodale Press, 1995) and was the editor, test kitchen manager and food writer for The Byerly Bag, a supermarket publication, from 1997 to 2006. From 1982-86, she owned and operated a full-service catering business in the Baltimore-Washington area. Schipani received a diploma, with honors, in classical French cooking from the L'Academie de Cuisine in Bethesda, Md., in 1982. She has a bachelor's degree in biology and chemistry from Rosemont College in Pennsylvania and master's degree in education, magna cum laude, from Loyola College in Baltimore. She also took courses in restaurant management from Howard Community College in Maryland, attended the International Association of Culinary Professionals Master Class Program and has earned the highest level of certification, Certified Culinary Professional, from the IACP, demonstrating competency in food safety, nutrition, food science and world and U.S. cuisines.
Recent Stories
Oscar's continues to satisfy tastes of customers
This year marks the 30th anniversary of Oscar's of Summerville. No mean feat in an industry where restaurants frequently have the shelf life of a ripe fig on a hot August day. Oscar's was established by Mark Deitch in 1982.
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P.F. Chang's skillfully melds culinary cuisines
P.F. Chang's China Bistro, which began in Scottsdale, Ariz., in 1993, is on its way to having almost as many properties as Qin Shi Huang, the first emperor of a unified China, had terracotta warriors.
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Chew on this: Restaurant news
Executive chef Jeremiah Bacon of Oak Steakhouse and The Macintosh will cook at the Carnivore's Delight, a celebration of beef hosted by the Certified Angus Beef brand at the James Beard House in New York tonight.
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Next Door excellent place for inspired dinners
'South by Southwest" have been the coordinates for success for Ben and Marianna Berryhill and Charlie Chance. Fueled by wood smoke, stoked with hospitality genes, dedicated to local resources and staffed with a team of cooks schooled in the patient art of cookery, the restaurant known as ...
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Chew on this: Restaurant news
The Ocean Course at Kiawah Island Golf Resort will host the Polar Bear Golf Tournament on Monday for Charleston area food and beverage professionals.
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Chew on This
Mick Matricciano of the Belmont Lounge scored the win in the BB&T Charleston Wine + Food Festival Official Mixologist Competition.
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Chew on this: Restaurant news
Here are some of the local restaurants that are offering service on Christmas Eve or Christmas Day.
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RESTAURANT REVIEW: Two Boroughs local, seasonal
Meet and eat downtown
Heather and Josh Keeler, former residents of Philadelphia, have brought their neighborhood restaurant concept of local, seasonal and regional foods to Charleston with Two Boroughs Larder.
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RESTAURANT REVIEW: Hunley’s
West Ashley kitchen has right pitch
Hunley’s is in the former Our Glass and Thai Food restaurant space in the Fair Trade Center in West Ashley.
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