Rozanne Gold


•About Rozanne•











Rozanne Gold, celebrated chef, author and restaurant consultant, helped shape America's culinary landscape as a pioneer in the food revolution that began in the 1970's. A four-time winner of the James Beard Award and recipient of the Julia Child/IACP award, she began her career at the age of 23 as first chef to New York Mayor Ed Koch and later became the youngest female executive chef in the country for Lord & Taylor's thirty-eight restaurants. As Chef-Director of the renowned hospitality group, Baum + Whiteman, Ms. Gold helped create New York's magical Rainbow atop Rockefeller Center (where she was co-owner and consulting chef for 15 years), Windows on the World, and three of New York's three-star restaurants, including the Hudson River Club in 1987 where she helped launch today's locavore movement.

Gold is the author of thirteen cookbooks, including the revolutionary 1-2-3 series that gave rise to the Minimalist column in the New York Times. Her first book, Little Meals: a Great New Way to Eat & Cook, propelled today's grazing craze into a national trend, and her highly respected cookbook for teens called Eat Fresh Food: Awesome Recipes for Teen Chefs was featured in the Science section of The New York Times. Gold's Radically Simple: Brilliant Flavors with Breathtaking Ease, was chosen as one of the most important cookbooks of 2010 by The New York Times, Good Morning America, and People magazine and was named one of the most important books of the past 25 years by Cooking Light magazine. Her new ebook, "The 1-2-3 Collection" continues to be a best-seller in Apple's iTunes store.

Ms. Gold is also a prominent food writer and journalist. She was the entertaining columnist for Bon Appetit magazine for five years, and has written for The New York Times (the Op-Ed page, the Dining Section, and Sunday Magazine), The Wall Street Journal, Oprah, Gourmet, More, FoodArts, Natural Health, Real Food, Gotham, and writes weekly features for the Huffington Post and a monthly column for Cooking Light.

As Chef to Mayor Koch, Ms. Gold cooked for Presidents, Prime Ministers and dignitaries from all walks of life. Business Week named her a "Mover and Shaker"; Cooking Light magazine named her one of "America's Top Five Enlightened Chefs"; Chef magazine nominated her "Innovator of the Year"; the Food & Beverage Association of America honored her as 'Hospitality Professional of the Year," and Drexel University made her a Distinguished Visiting Professor. She is the recipient of the "Olive Tree Award" given by the Jewish National Fund for her efforts in promoting Israel's food and wine industry.

Known as the "food expert's expert," she has set the Gold Standard for a style of cooking that has inspired professional chefs and home cooks alike to "keep it simple." A respected food-trends pundit, Ms. Gold invents concepts that give restaurants and food companies their competitive edge. An early proponent of American regional cooking, she helped create American Spoon Foods, the first specialty food company to focus on regional ingredients. She invented Hudson River Cuisine, turning the idea into a three-star concept for the Hudson River Club; and was responsible for developing New York's first pan-Mediterranean restaurant (Café Greco), featuring “Med-Rim Cuisine.”

Ms. Gold is a frequent guest on national television, including several appearances on the Today Show, and is a frequent guest on National Public Radio.

A graduate of Tufts University with honors in psychology and education, Ms. Gold studied cooking in Italy and France. A past President of Les Dames d’Escoffier, New York, Ms. Gold “rescued” Gourmet Magazine’s 3500-cookbook library by purchasing it and donating it to New York University in honor of her mother who encouraged her to be a chef when women were anathema in professional kitchens. She is an impassioned hospice worker and advocate in the field of contemplative care. She lives in Park Slope, Brooklyn, with her husband and 16-year old daughter. Her son, Jeremy, lives in Silicon Valley.