Gabrielle Hamilton Biography
Gabrielle Hamilton is a chef and author from the United States. She is the chef and owner of the New York City restaurant Prune, as well as the author of the memoir Blood, Bones, and Butter.
How old is Gabrielle Hamilton? – Age
He is 55 years old as of 2021. He was born in New Hope, Pennsylvania, United States.
Gabrielle Hamilton Wife – Family
Hamilton was married to Dr. Michele Fuortes, an Italian-born teacher and researcher at Weill Cornell Medical College, for ten years. They divorced after having two children, Marco and Leone. Hamilton is currently married to Ashley Merriman, her Prune co-chef.
Gabrielle Hamilton Net Worth
She has an estimated net worth of $1 million.
Gabrielle Hamilton Book
Between 2001 and 2006, her work was anthologized in the Best Food Writing series. Random House published Gabrielle’s New York Times best-selling memoir, Blood, Bones, and Butter, in March 2011. In 2012, she received a James Beard Award for Writing and Literature for her memoir.
Gabrielle Hamilton Career
Prune has casually broken countless food world rules since 1999 when Chef Gabrielle Hamilton put canned sardines and Triscuits on the first menu of her tiny thirty-seat East Village restaurant. The rule that a successful restaurant must produce an empire, the rule that female chefs should unconditionally support one another, and the rule that great chefs do not make great writers. Prune has always been a quirky restaurant with no culinary mission other than to serve what Gabrielle enjoys eating in an environment she enjoys eating in.
Gabrielle is the first to admit that her career and eventual success as a chef were not easy. She began her illustrious career as a dishwasher at the age of 12 in her hometown of New Hope, Pennsylvania, but later attended Hampshire College in Massachusetts before returning to the food industry. She moved to New York and began working in catering before relocating to Michigan to pursue a master of fine arts degree in fiction writing at the University of Michigan. To make ends meet, she took on another part-time cooking job, and after graduation, Gabrielle returned to New York and opened Prune in 1999. Since then, she has been nominated for Best Chef NYC by the James Beard Foundation in 2009 and 2010. She won the category in 2011.
Gabrielle, ever the reluctant chef, not only recently celebrated the 15th anniversary of her New York classic, Prune, but has also written for The New Yorker, The New York Times, GQ, Bon Appetit, Saveur, and Food and Wine Magazine.