Ruth Reichl

Ruth Reichl is a highly respected figure in the culinary world, known for her work as an editor, writer, and speaker. She has had a distinguished career in food journalism, including serving as the restaurant critic for both the Los Angeles Times and The New York Times. During her tenure at The New York Times, she received two James Beard Awards for her work.

In addition to her work as a restaurant critic, Reichl has also authored several best-selling memoirs, including "Tender at the Bone," "Comfort Me with Apples," and "Garlic and Sapphires." She has also written the novels "Delicious!" and "The Paris Novel," as well as the cookbook "My Kitchen Year." Her writing has earned her numerous accolades, including six James Beard Awards.

Reichl has also held prominent editorial positions in the food industry. She served as the editor in chief of Gourmet magazine, and is currently the executive producer of the two-time James Beard Award-winning Gourmet's Diary of a Foodie. She is also the editor of the Modern Library Food Series.

Beyond her written and editorial work, Reichl is also an accomplished speaker and lecturer, frequently discussing food and culture in her speaking engagements throughout the United States and Europe. Her expertise and insights on the culinary world have made her a highly sought-after speaker and thought leader in the industry.