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Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show’s inception in 2006, she has lent her expertise as a permanent judge on BRAVO’s Emmy and James Beard Award-winning series Top Chef. She is the host of Iron Chef Canada, was previously head critic on Top Chef Masters and host of Top Chef Just Desserts, Bravo’s pastry-focused spinoff of the Top Chef franchise. Since 2004, Gail has served as special projects director at FOOD & WINE.

In February 2012, she published her first book, Talking With My Mouth Full: My Life as a Professional Eater. Her first cookbook, Bringing It Home: Favorite Recipes from a Life of Adventurous Eatingwas released in October 2017. Nominated for an IACP award for best general cookbook, it features recipes inspired by Gail’s world travels—all made with accessible ingredients and with smart, simple techniques for successful family meals and easy entertaining.

Gail frequently appears on television shows such as TODAY on NBC and ABC's Good Morning America and was named the #1 Reality TV Judge in America by The New York Post

Gail is an Entrepreneur in Residence at Babson College, co-founder of Bumble Pie Productions, and sits on the board of several organizations, including City Harvest and Hot Bread Kitchen.  Gail currently lives in New York City with her husband, Jeremy and their two children, Dahlia and Kole.



Shelley is partner, creative director, and executive chef at Fresh Company, which runs the food service at Storm King Art Center and the Garrison Institute, as well as off-premise catering for private and corporate clients. This year Fresh Company will open Dolly’s, an all day café and pub in Garrison, NY.
A board member of Cold Spring’s Farmers’ Market, Shelley has long worked to support agriculture in the Hudson Valley. She has written for publications such as The New York Times and Food & Wine, and has participated in panels at Pace University and the New York Public Library. Shelley curates an annual Earth Day meal open to the public at the Garrison Institute with speakers sharing insights into environmental issues.
Shelley’s cookbook Fresh Cooking: A Year of Recipes from The Garrison Institute Kitchen (Monkfish Book Publishing) was published in 2014. Visit Fresh Company’s website: