Ruth Reichl joined Gourmet as Editor in Chief in April 1999. Under her stewardship, the magazine has been nominated for 17 National Magazine Awards and has won three, including the General Excellence Award. She came to the magazine from The New York Times, where she had been the restaurant critic since 1993. From 1984-1993, she was restaurant critic of the Los Angeles Times, where she was also named food editor.

Ms. Reichl began writing about food in 1972, when she published Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling memoirs Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires, which have been translated into 16 languages. Her most recent work, Not Becoming My Mother and Other Things She Taught Me Along the Way, is scheduled for release in April 2009. She is the editor of The Gourmet Cookbook, released September 2004 and the upcoming Gourmet Today cookbook which will debut in September 2009. Ms. Reichl is the executive producer of—and makes frequent appearances in—Gourmet’s Diary of a Foodie, public television’s 20-episode series, which debuted in October 2006. She is also executive producer of Garlic and Sapphires, a Fox 2000 film based on her memoirs and to be produced by Cary Brokaw’s Avenue Pictures.

Ms. Reichl has been honored with four James Beard and with numerous awards from the Association of American Food Journalists. In 2007, she was named Adweek’s Editor of the Year. Ms. Reichl received the 2008 Matrix Award for Magazines from New York Women in Communications, Inc., in April 2008. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in New York City with her husband, Michael Singer, a television news producer, and their son.