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Rozanne Gold
James Beard Award winner
- Discipline
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i. Biography
Food writer Rozanne Gold studied at Tufts University and The New School for Social Research. She worked as a consulting chef at Windows on the World. She has said, “I wish this book existed in the mid-1970s when I got started in this business – first, as a chef, and then as a food writer.”
Coming Up
Rozanne Gold trained at Tufts University and The New School for Social Research before stepping into public life as first chef to New York Mayor Ed Koch. She later became consulting chef and owner at Rainbow Room in New York (1987–2000), a defining stretch that anchored her rise. Today, Rozanne is chef-director of Baum+Whiteman, trustee of The New York Zen Center for Contemplative Care, and end-of-life care doula of various New York City hospices.
Where They Are Now
Gold is a food writer.
Signature
Rozanne's signature dishes include Mother Sauce and Recipes 1-2-3.
In Their Words “I’ve believed that the cuisine’s spicing, and its menu offerings, were too esoteric even for foodies to fully comprehend, making it a challenge to tell mediocre meals from good or great.” “I wish this book existed in the mid-1970s when I got started in this business – first, as a chef, and then as a food writer.”
Profile updated July 2026
FAQ
Asked of Rozanne
What is Rozanne Gold's current role?
As of 2026, Rozanne Gold is chef-director of Baum+Whiteman.
Where did Rozanne Gold train or study?
Rozanne Gold trained at Tufts University and The New School for Social Research.
