Debbie Gold

Quick Facts

ProfessionExecutive Chef, Kansas City’s The American Restaurant Competing forChildren's TLC

A James Beard Award winner and four-time nominee, returning Top Chef Master competitor Debbie Gold is the executive chef of one of Kansas City’s finest dining establishments, The American Restaurant. The Chicago native subscribed to Bon Appetit magazine in high school and began whipping up impressive meals for the family. While enrolled at the University of Illinois, she would graduate with a degree in restaurant management. Gold spent two years studying at Ecole Hoteliere Tain l'Hermitage, France while cooking at several Michelin starred restaurants and a Bed & Breakfast. When she got back to the United States, she ended up in Charlie Trotter's kitchen where she held down every position from the hot line to pastry. After a second two-year stint in France, Gold returned to Chicago, working as the pastry chef at the Everest before becoming the executive chef at Mirador. After running the kitchen at The American for seven years and receiving national accolades and recognition for her work there, Gold opened her own restaurant, 40 Sardines. Gold built 40 Sardines into a hugely successful restaurant and was nominated for “Best New Restaurant” from the James Beard Foundation. Ultimately, after running 40 Sardines for 7 years, Debbie had some life changes and opted to close the operation and return to her roots at The American. Gold values fresh, seasonal foods prepared with classic techniques. She is the mother of two daughters, Misha and Sophie, both of whom have the same passion for cooking as their mother.