Blood, Bones, & Butter: the inadvertent education of a reluctant chef. This list is incomplete you can help by adding missing items. Hamilton is currently married to Ashley Merriman, who was her co-chef at Prune.
They had two children, Marco and Leone, and later divorced. Hamilton was married for 10 years to Michele Fuortes, an Italian-born teacher and researcher at Weill Cornell Medical College. ĭuring the COVID-19 pandemic, Hamilton published a piece in The New York Times discussing the closure of Prune and broader implications of the pandemic for the restaurant industry in the United States. She also appeared as a guest judge on the first season of The Taste on ABC. Hamilton was featured in the fourth season of the PBS show The Mind of a Chef.
Prune earned a spot in the Bib Gourmand section of the Michelin's 2014 New York guide. Her 30-seat restaurant garnered widespread acclaim and admiration from diners, critics and other chefs including Anthony Bourdain and Eric Ripert. She had no formal experience in restaurants, nor did she attend culinary school. Career įollowing a career in catering, Hamilton opened the restaurant Prune in the East Village in 1999. Their father owns Hamilton’s Grill Room in Erwinna, Pennsylvania. Hamilton’s sister, Melissa Hamilton (cookbook author), is also a food writer and chef. Hamilton attended undergraduate at Hampshire College in Amherst, MA and received her MFA in creative writing from the University of Michigan. She said her mother didn't waste food and the family often foraged for fresh ingredients from their garden and from the forests and fields surrounding their house. In an interview with NPR, Hamilton said her way of eating and cooking was heavily influenced by her French mother. Hamilton, born in 1966, was raised in New Hope, PA. She is the chef and owner of Prune, a restaurant in New York City, and the author of Blood, Bones, and Butter, a memoir. Gabrielle Hamilton (born 1966) is an American chef and author.
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