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Gabrielle Hamilton

April 26–27, 2021

Bio

Gabrielle Hamilton is the chef and owner of the acclaimed Prune restaurant in New York City’s East Village, and the author of Prune, the cookbook. Hamilton has won four James Beard awards over her career, perhaps most notably for her New York Times bestselling memoir, Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef (Random House, 2011). Her other James Beard awards were for Best Chef in New York City in 2011, an award for journalism in 2015 for her essay “Into the Vines” for Afar magazine, and Outstanding Chef in 2018.

Her work has appeared in The New Yorker, The New York Times, GQ, Bon Appetit, Saveur, and Food & Wine. She is an Eat columnist in The New York Times Magazine contributing regularly, and most recently wrote the widely praised essay “My Restaurant Was My Life For 20 Years. Does The World Need It Anymore?” for the April 26, 2020 issue, just a month or so into the 2020 Coronavirus epidemic, about closing her restaurant and the state of the industry generally. Her writing has also been collected several times in the annually published Best Food Writing, and was a featured subject of season 4 of the PBS docuseries Mind of a Chef in 2015. Hamilton received an MFA in fiction writing from the University of Michigan and a BA from Hampshire College. She lives in New York City.