Peter Hum is a Food Critic at the Ottawa Citizen. He explores a variety of culinary experiences, from restaurants and bakeries to bars and ice cream joints, in his quest to uncover the best tastes and treats in Ottawa. His work has been featured in numerous publications, including The North Bay Nugget, Winnipeg Sun, and National Post, among others.
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Ottawa, Canada (Local)
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Peter Hum's coverage heavily focuses on local events and government announcements in Ottawa, with a dominant emphasis on entertainment news. If you aim to reach out effectively to him, consider providing insights or access related to local cultural events, arts initiatives, community issues in Ottawa as well as perspectives on music and entertainment.
Given his focus on the Ottawa area and its governance, pitches supplying relevant data about local trends or governmental decisions impacting the city could be of interest. Moreover, individuals involved in the mentioned topics such as jazz music scene in Ottawa or immigration policies at a local level might find resonance within Peter's coverage.
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By: Peter Hum
Sandy Hill eaters are "conservative," says the eatery's chef. Our critic argues more flavourful food would please more palates.
By: Peter Hum
David Godsoe, 35, has worked for the Eighteen Hospitality Group for a decade.
By: Peter Hum
But overall, only three of Ottawa's eateries cracked this year's national list.
Three Ottawa restaurants cracked this year's national list, including a local star with a new Chinatown restaurant.
By: Peter Hum
Kebab platters, stews cooked in claypots, massive dumplings and more represent the Caucasus region at Yan's Restaurant on Murray Street.
By: Peter Hum
The Fairmont Chateau Laurier's new restaurant is part of a global restaurant group with locations in posh hotels around the world.
By: Peter Hum
Beef carpaccio and crab fried rice are signature dishes at this new restaurant on Murray Street.
Critic Peter Hum wonders if Ottawa restaurants are going overboard in taming their flavours to appease tender taste buds.
A Turkish-born restaurateur opened this new Vanier restaurant because he missed the food of China's northeastern Xinjiang province.
By: Peter Hum, Sofia Misenheimer
As longtime favourites bow out, newcomers are pouring in — Peruvian ceviche, squid-ink Georgian dumplings, Vietnamese beef carpaccio, Moroccan tagines and omakase sushi flown in from Japan.
