Felicia Campbell is an IACP Bert Greene Award nominated writer, the former travel editor at Saveur, a nationally acclaimed food and travel magazine based in New York City, and is currently the executive features editor at Times of Oman.
She 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.
Felicia writes about culture, travel, food, spirits, and history for a variety of publications and is the author of The Food of Oman, the first English-language Omani cookbook and culinary history.
She is available for freelance assignments.