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Gabrielle Hamilton is the chef/owner of PRUNE, which she opened in New York City’s East Village in October 1999. PRUNE has been recognized in all major press, both nationally and internationally, and is regularly cited in the top 100 lists of all major food magazines.
Gabrielle was nominated for Best Chef NYC in 2009 and 2010 by the James Beard Foundation and in 2011 won the category.
She is the author of the New York Times bestseller Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, which has been published in six languages and won the James Beard Foundation’s award for Writing and Literature in 2012.
She won her third James Beard award in 2015 for her/the piece “Into the Vines” published in Afar. Most recently, she wrote the New York Times bestselling cookbook, Prune, featuring 250 recipes from her East Village restaurant.
