Nealey Dozier Thompson is a freelance food writer based in Atlanta. 

Recipe development and content creation is the core of Nealey's business. Her original recipes have recently been featured in Southern LivingRedbook, and Women’s Health, and she is a regular contributor to and She has produced and photographed editorial pieces for a number of national brands, including Le Creuset, Bonne Maman, Kraft, Hellman's, Barilla, Ore-Ida, and Ghiradelli Chocolate, just to name a few.

Nealey's restaurant, teaching, and writing experience perfectly combine to give her the ability to thoughtfully create, edit, and execute delicious recipes that work for all skill levels, whether she's translating a chef's ideas to paper or tweaking instructions before a magazine goes to print. Nealey has worked as a tester for O Magazine and Reader's Digest, as well as for the best-selling cookbook, The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking, in which some of her recipes also appear. 

Nealey teaches weekly classes at Sur La Table (Phipps Plaza) and is currently available for culinary demos, private cooking parties, and one-on-one instruction. Menus can be tailored to suit the tastes and skill level of any audience, and can cover a wide range of subjects from 'Everyday Basics' to 'Homemade Pasta 101.'

Please inquire for more information about Nealey's service: