The Restaurant Guys Gabrielle Hamilton | Blood, Bones & Butter and a Life in Food
This is a Vintage episode from 2011.
Episode Description
Mark Pascal and Francis Schott open the show with reflections on family vacations and the waning of independent restaurants where distinctive dishes are still made in-house.
They are joined by Gabrielle Hamilton, chef and longtime owner of Prune in New York City, for a candid conversation about her memoir Blood, Bones & Butter and the experiences that shaped her life in food. Gabrielle reflects on her upbringing, her restless teenage years traveling and cooking, and the path that ultimately led her to the kitchen.
The discussion explores the pressure of culinary fame and wealth, and why authenticity and independence have always mattered more to Gabrielle than attention. Insightful, opinionated, and timeless, this episode captures a chef—and an industry—at a pivotal moment.
Timestamps
00:00 – Opening banter: travel, family, and restaurant culture
09:18 – Gabrielle joins the conversation
17:08 – Early life, travel, and formative experiences
27:57 – Prune: food, philosophy, and hospitality
33:10 – Iron Chef, fame, and closing thoughts
Guest Bio
Gabrielle Hamilton is the chef and longtime owner of Prune, the influential New York City restaurant. She is the author of the bestselling memoir Blood, Bones & Butter, which chronicles her life, travels, and uncompromising relationship with food.
Guest Information
Book: Blood, Bones & Butter
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