About Gordon Hamersley:
In 1987 Gordon and his wife Fiona opened Hamersley's Bistro in a tiny storefront in Boston's South End. The restaurant's bistro inspired food was unique and simple, inspired by New England ingredients, was an immediate success and Hamersley's Bistro quickly became one of Boston’s favorites.
Nationally, Hamersley’s Bistro received enthusiastic attention in publications like Gourmet, Food & Wine, Fine Cooking and The New York Times. Gordon was awarded the prestigious James Beard Award, has appeared on numerous TV cooking shows and his cookbook, Bistro Cooking at Home, was awarded the IACP award.
Hamersley's was closed in 2014 after a run of 27 years.
Today, Gordon is a respected cooking teacher and mentor to many aspiring young chefs. He teaches classes in Boston as well as in other cities around the country. Students find his ability to relate food history to modern cooking techniques both informative and fun. Gordon presently advises the non-profits, Future Chefs in Boston and Root in Salem, both programs that help young culinary students transition from school to the job market. Gordon writes a cooking column for the Boston Globe featuring a wide array of recipes. He lives in rural Connecticut.