Ruth Reichl

Ruth Reichl, born in 1948 in New York City, developed an early interest in food, which led her to pursue a career in the culinary world. After earning a degree in sociology in 1968 and an M.A. in art history in 1970 from the University of Michigan, Reichl moved to Berkeley, California. There, she co-owned and worked as a chef at the collectively run Swallow Restaurant from 1973 to 1977. Her early foray into food writing began with the cookbook, ‘Mmmmm: A Feastiary’ in 1972, laying the groundwork for her extensive career. This period in California was instrumental in shaping her perspective on food and its cultural significance.

Reichl transitioned from chef to critic, serving as the food writer and editor for New West magazine in 1978. She then joined the Los Angeles Times, first as its restaurant editor from 1984 to 1993, and later as food editor and critic from 1990 to 1993. Her insightful reviews and unique approach quickly established her reputation. In 1993, she became the restaurant critic for The New York Times, where she was known for her ability to significantly impact restaurants through her detailed and often transformative critiques. Her work at the Times aimed to demystify fine cuisine for a broader audience, reflecting a turning point in food journalism.

In 1999, Reichl took on the role of editor-in-chief at Gourmet magazine, a position she held until its closure in 2009. Under her leadership, Gourmet saw increased circulation and published notable works, including David Foster Wallace’s ‘Consider the Lobster’. Beyond journalism, Reichl has authored several successful memoirs, including ‘Tender at the Bone’ (1998), ‘Comfort Me with Apples’ (2001), ‘Garlic and Sapphires’ (2005), and ‘Save Me the Plums’ (2019), which recounts her time at Gourmet. She also published the cookbook ‘Gourmet Today’ (2009) and the novel ‘Delicious!’ (2014). Her contributions have earned her six James Beard Foundation Awards, including a Lifetime Achievement Award in 2024, solidifying her legacy in the food world.