A Conversation with Gabrielle Hamilton
KWH Faculty Director Al Filreis will host a conversation with chef Gabrielle Hamilton about her rigorous and unflinching memoir, Next of Kin (Random House, October 2025), an electrifying story about the demise of a singular family.
Gabrielle Hamilton is the chef/owner of Prune restaurant in New York's East Village and the author of the New York Times bestselling memoir Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef. Her newest memoir, Next of Kin, will be published by Random House in October 2025. Hamilton received an MFA in fiction writing from the University of Michigan, and her work has appeared in the New York Times, GQ, Bon Appétit, SaveurHouse Beautiful, and Food & Wine. Her work has been anthologized in eight volumes of Best Food Writing, and she most recently was a monthly Eat columnist at the New York Times Magazine. She has appeared on television on numerous shows, winning an Emmy for her season of Mind of a Chef (Netflix). She has won four James Beard Foundation Awards, including for Best Chef NYC, and Outstanding Chef in the country. Hamilton teaches in Penn's Creative Writing Program.