Gabrielle Hamilton is the chef/owner of Prune restaurant in New York's East Village. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in The New Yorker, The New York Times, GQ, Bon Appétit, Saveur, and Food & Wine. Hamilton has also authored the 8-week Chef Column in The New York Times, and her work has been anthologized in six volumes of Best Food Writing. She has been on The Martha Stewart Show and the Food Network, among other television appearances. She lives in Manhattan with her two sons.
This biography was last updated on 01/28/2012.
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In a break from our usual Q&A format, Chef Anthony Bourdain talks about Gabrielle Hamilton and reviews her memoir Blood, Bones & Butter.
The Best There Is by Anthony Bourdain
Very quickly after meeting Gabrielle Hamilton, I understood why she was a terrific and
much admired chef. I knew that her restaurant, Prune, was groundbreaking, that she
seemed to have come out of nowhere, instead of being a product of the "system" (she'd
emerged from the invisible subculture of catering), to open one of the most quirky, totally
uncompromising, and quickly embraced restaurants in New York City. Her purportedly
(but not really) Franco-phobic menus were intensely, notoriously personal, her early
embrace of the nose to tail attitude was way, way ahead the times, and chefs - all chefs - seemed to like and respect her. Almost as quickly, it became apparent that this chef could write.
Short pieces appeared here and there over the years and they were sharp, funny, incisive, unsparing of both author and subjects - straight to the point and pretense-free, like Hamilton herself. She could write really well. And she had, from all accounts, a story to tell. So when it was announced that Blood, ...
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