Gail Simmons is a trained culinary expert and judge on Bravo's Emmy-winning series Top Chef, as well as a judge on Top Chef Duels and head critic on Top Chef Masters. She is a judge on season three of CBC's Recipes to Riches, a competition-style reality series featuring amateur Canadian cooks. In Fall 2014, Gail will be co-hosting The Feed, an inventive series that's part road show, part buddy comedy, and part talk show on FYI, A+E’s new lifestyle network. She was the host of Top Chef: Just Desserts, Bravo's pastry-focused spin-off of the Top Chef franchise, which aired its second season in the fall of 2011, and is the author of Talking With My Mouth Full: My Life as a Professional Eater (Hyperion, February 2012).
Since 2004, Gail has been Special Projects Director at Food & Wine, acting as liaison between the marketing and editorial teams on magazine events and chef-related initiatives, and working closely with the country's top culinary talent. During her tenure, she has been responsible for overseeing the annual Food & Wine Classic in Aspen, America's premier culinary event. Prior to joining Food & Wine, Gail was the special events manager for Chef Daniel Boulud's restaurant empire.
Born and raised in Toronto, Canada, Gail moved to New York City in 1999 to attend culinary school at what is now the Institute of Culinary Education. She then trained in the kitchens of legendary Le Cirque 2000 and groundbreaking Vong restaurants, and worked for esteemed food critic Jeffrey Steingarten at Vogue. Throughout her career, Gail has contributed to several cookbooks, including It Must've Been Something I Ate by Steingarten, Chef Daniel Boulud: Cooking in New York City and The New American Chef, by Andrew Dornenburg and Karen Page. Gail's first book, her very own memoir titled Talking With My Mouth Full: My Life as a Professional Eater, was published by Hyperion in February 2012.
In addition to her work on Top Chef, Gail makes frequent television appearances on TODAY on NBC, ABC's Good Morning America, and Fox & Friends, among others. She has been featured in such publications as New York magazine, Travel + Leisure, GQ, People, TV Guide, US Weekly, Entertainment Weekly, Los Angeles Times, and was named the #1 Reality TV Judge in America by The New York Post. She has appeared at the nation's foremost culinary festivals, including the South Beach Wine & Food Festival, New York City Wine & Food Festival, Pebble Beach Food & Wine, Kohler Food & Wine Experience, and the Cayman Cookout. She can also be seen in the online video series The Pantry Project on KitchenDaily.com, where she teaches viewers new ways to cook with the staples, both familiar and unusual, in their kitchens.
Gail is an active supporter of Common Threads, an organization that teaches low-income children to cook wholesome and affordable meals. She was a founding member of the Food & Wine's Grow for Good Campaign to raise funds and awareness for sustainable agriculture programs in the United States. Gail is an entrepreneur in residence at Babson College and sits on the board of several organizations, including City Harvest, Hot Bread Kitchen, the American Institute of Wine & Food, the Institute of Culinary Education's Alumni Committee, and the NBCU Women's Advisory Board.
She currently lives in New York City with her husband, Jeremy, and daughter.
The Latest from Gail
I'm so proud of Mei for taking that risk and giving us a dessert we will all remember for a long time. It will go on my top five 'Top Chef' dishes ever.Read Cast Blog
The greatest thing about what he made is that he did not 'chef it up' too much, he kept it pure.Read Cast Blog
Charring octopus did not feel innovative at all for him, I actually felt disappointed when he told us that's what he had made.Read Cast Blog
This is my favorite part in the competition because we eat really well, and our job gets more challenging.Read Cast Blog
We're not contestants and we weren't going to stand for it! So, you realize how little time you have, and how big Whole Foods can be.Read Cast Blog
Gail: It Wasn't Keriann's Day
by Gail Simmons
Our diners were so knowledgeable and excited for us to be there.Read Cast Blog