Gabrielle Hamilton received an MFA in fiction writing from the University of Michigan. Her work has appeared in The New Yorker, The New York Times, GQ, Bon Appï¿½tit, Saveur, House Beautiful, and Food & Wine. She also wrote the 8-week Chef column in The New York Times. She is the chef/owner of Prune restaurant in New York's East Village. She won a James Beard Foundation Award for Best Chef NYC. She is the author of Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef and Prune.