Rozanne Gold is a celebrated American chef, author, journalist, international restaurant consultant, andnphilanthropist known for her prolific voice and storied career. Named the “personal trainer of food writers” by Julia Moskin of the New York Times, and “one of the most important modern innovators in the food world,” by Julia Child’s biographer Bob Spitz, Gold is a four-time winner of the James Beard Award and numerous culinary accolades. She is the author of thirteen cookbooks and more than six hundred articles about food, trends and dining culture. She has written and produced stories for The New York Times, The Wall Street Journal, Huffington Post, and dozens of national publications. As chef and consultant, she has created some of the country’s most enduring food trends. The depth and breadth of her career is unprecedented for a woman at the beginning of the food revolution in the mid-1970s.

At the age of 23, Gold became the first chef to New York Mayor Ed Koch and has since cooked for presidents, prime ministers, and dignitaries worldwide. She has been at the forefront of the most notable culinary concepts of the last 45 years, including Mediterranean cooking (in 1987, Gold developed the idea and menu for Café Greco, New York’s first Med-Rim restaurant); Hudson River Cuisine (introduced by her at the three-star Hudson River Club in 1988); grazing (her first cookbook, Little Meals, was published in 1993); and minimalism (Recipes 1-2-3, issued in 1996, inspired the New York Times’ “Minimalist” column), and the phenomenon of sheet-pan cooking for which she wrote the first article for Bon Appetit in 2011.

While working for the restaurant consulting firm Baum + Whiteman (where she currently serves as Chef- Director), Gold was both consulting chef and part-owner of the Rainbow Room from 1987 to 1999, created the menus for the reopening of all three restaurants at Windows on the World in 1996, and directed the culinary programs for several New York three-star restaurants.

Additionally, in the mid-1980s, she created the trendsetting restaurant-quality “prepared foods” program for Kings Food Markets and helped launch iconic food companies and products including American Spoon Foods, and her original, and widely-popular, Venetian Wine Cake featured on “60 Minutes.”

A four-time winner of the James Beard Award (and six-time nominee), as well as winner and nominee of several IACP/Julia Child Awards, she is the author of twelve cookbooks (and an e-book), including the popular 1-2-3 series, the first of which, Recipes 1-2-3 was published in four languages. Her latest title, Radically Simple: Brilliant Flavors with Breathtaking Ease (2010), was hailed as one of the year’s best by the New York Times and deemed one of the most important cookbooks of the past 25 years by Cooking Light magazine.

Gold has written more than 600 articles for national magazines and newspapers, including Bon Appetit, Gourmet, Cooking Light, The New York Times, Wall Street Journal, Huffington Post, Best American Poetry online, Tricycle: the Buddhist Reviews, among others. She was a contributor to Savoring Gotham (2015), 1001 Restaurants to Experience Before You Die (2014), Fresh Cooking by Shelley Boris (2014), and “Food, Culture, & Society”/The Food Voice: Memory, Metaphor & Identity (2024).

She has worked with some of the most important figures in the culinary, artistic, and literary worlds, including Joe Baum (considered the most important restaurateur of the 20th century), Milton Glaser, Julia Child, Gerard Pangaud, Larry Forgione, Andre Rene, Wynton Marsalis, and poets Robert Polito, Gregory Pardlo, Tina Chang, Jason Koo, and Edward Hirsch.

Rozanne is known for her sophisticated, innovative approach to cooking and her signature “keep-it-simple” style has bridged the world of restaurant chefs and home cooks for decades. Her stunningly prolific repertoire includes the creation of more than 3500 original recipes that serve as a decades-long culinary lens into the ingredients, dishes, techniques, and trends of the day. In addition, Gold was at the forefront of the healthy cooking movement, represented by her “spa food” program at the Rainbow Room’s Rockefeller Center Club created in 1988, followed by notable books, Healthy 1-2-3, Low Carb 1-2-3, and Eat Fresh Food, specifically written for teen chefs, endorsed by Dr. Marion Nestle and featured in the science section of the New York Times.

Gold has made numerous appearances on national television including the Today Show, Good Morning America, PBS, and was the first guest to appear on the Food Network’s inaugural Food News & Views. She has been a presence on national radio platforms including WNYC, NPR, WOR, Sirius, and Heritage radio, has guest hosted for veteran talk-show hosts Joan Hamburg and Martha Stewart. She is a well-known moderator at food events and public forums such as the Aspen Food & Wine Festival, the 92ndStreet Y, The New School, New York University, Institute for Culinary Education, and the Food Lab Conference at Stony Brook University. In addition, Gold is a past president of Les Dames d’Escoffier, New York, an international organization of women chefs and food professionals; named a Drexel Visiting Professor in 2000; guest instructor at the Culinary Institute of America; a frequently featured guest chef at the James Beard House; and one of the “Four Women Chefs for Peace” on a mission to Israel.

She obtained an MFA in poetry from the New School where she taught “The Language of Food,” a class that explores menu language as a form of literature. She is the creator and host of the podcast “One Woman Kitchen” (launched May 2019) produced by MouthMedia Network and has created an interview series at the Museum at Eldridge Street which she hosts.

Known for her philanthropy, Gold established a pop-up kitchen in Brooklyn after Hurricane Sandy, and in 2009 she preserved the Gourmet cookbook library by purchasing it and donating it to New York University. She is an end-of-life doula and co-founder of The Death & Living Project. A poet and finalist of the 2020 Sappho Poetry Prize, her first poetry collection Mother Sauce, was published in October of 2022, by Dancing Girl Press. Currently, she is a Jungian psychoanalyst in training at the Jungian Psychological Association of New York, exploring the world of spiritual nourishment.

Her personal archive was acquired by the New York Historical Society in 2026.