Ruth Reichl Named Editor of Gourmet

Posted on January 26, 1999

Ruth Reichl will join Gourmet as editor-in-chief starting at the end of April, it was announced by James Truman, editorial director of The Conde Nast Publications Inc. Ms. Reichl comes to the magazine from the New York Times, where she has been restaurant critic since 1993. She will replace Gail Zweigenthal, who is stepping down as editor-in-chief of Gourmet.

"Ruth has brought the art of food writing into the modern age," Mr. Truman said. "Through her criticism, which is passionate, sophisticated, and completely down-to-earth, she has helped to change the way people think about eating. The prospect of bringing her sensibility to bear on Gourmet is extremely exciting. I am delighted that she will be joining Conde Nast."

Ms. Reichl said, "When I was a little girl, I'd pick up Gourmet and read about the good life. I've been reading the magazine ever since, but the notion of what makes life good has changed a lot since then. I'm thrilled to have the challenge of expanding the definition. Frankly, I don't think anything else could persuade me to leave the job I've loved so much at the New York Times."

Ms. Reichl began writing about food in 1972, when she published a book called Mmmmm: A Feastiary. As the chef and co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley in that period. In the years that followed, she served as restaurant critic for New West and California magazines (1977-1993) and the Los Angeles Times (1984-1993). From 1990 to 1993, while continuing as the chief restaurant critic at the Los Angeles Times, she was also named food editor of the paper. Her restaurant reports are heard daily on WQXR radio. She is the author of a critically acclaimed memoir, Tender at the Bone, which was published by Random House last year.