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Gail Simmons lends her strong culinary expertise as a judge and critic for Bravo's Top Chef: Las Vegas, tasting and critiquing the competing chefs' creations each week. Simmons has been with Food & Wine since 2004 in charge of special projects for the epicurean magazine, acting as liaison between the marketing and editorial teams on events and chef-related initiatives. In this role, she oversees the brand's signature event, the Food & Wine Classic in Aspen, the country's premier culinary event.

Simmons began her culinary career writing food articles for Toronto Life magazine and the National Post, Canada's national newspaper. In addition, she served as the Research and Recipe Assistant to food critic Jeffrey Steingarten at Vogue magazine and apprenticed at both Le Cirque 2000 and Vong restaurants. Prior to joining Food & Wine, Simmons worked as the Special Events Manager for The Dinex Group, Chef Daniel Boulud's acclaimed restaurant empire. She has also contributed to several cookbooks including It Must've Been Something I Ate by Jeffrey Steingarten, (Knopf 2002), Daniel Boulud Cooking in New York City (Assouline 2002) and The New American Chef by Karen Page and Andrew Dornenburg (Wiley, John & Sons, Inc. 2003).

She graduated summa cum laude from McGill University in Montreal and received her formal culinary training at what is now the Institute of Culinary Education in New York. Simmons currently resides with her husband in New York City.

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