Felicia Campbell is an award-nominated writer and the author of The Food of Oman, the first English-language Omani cookbook and culinary history. She has held staff positions at Saveur, a nationally acclaimed food and travel magazine based in New York City where she was the travel and research editor, at Muscat Media Group in Oman where she was the executive editor in-charge of English-language magazines and books, and at Phoenix New Times in Arizona where she was the food section editor. She is currently the executive digital editor at Edible San Diego magazine.

She writes about culture, travel, food, and lifestyle for a variety of publications including Forbes Travel Guides, Fodor’s, Departures, Saudi Aramco World, Eater.com, Food 52, Emirates Airlines, and others. She also has worked as a location consultant for BBC travel and CNN’s Parts Unknown. She offers editorial consultation on digital and print publication re-design and new publication development, lectures on Omani culture at universities and organizations like the Smithsonian in Washington, DC, and teaches group and individual writing workshops.

Felicia holds a masters degree from New York University in food culture with an emphasis on the Middle East, a region she fell in love with while serving as an American soldier in Iraq in 2003. Over the last decade, she has studied, lived, and traveled extensively throughout the region . 

She is available for freelance assignments.

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