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Gale Gand’s Background
A native of Chicago, Gale Gand started her own catering company and worked three years at the Strathallen Hotel in Rochester, New York where she met chef and mentor Greg Broman and her future partner Rick Tramonto. Gale Gand traveled to Europe for pastry classes at La Varenne in Paris and in later at Gotham Bar & Grill, her desserts were awarded three stars by the New York Times critic Bryan Miller. Gale Gand and Tramonto transformed the kitchen and cuisine at Stapleford Park, a five-star hotel outside of London and received the red "M" in the 1991 Michelin guide--the first received by an American in five years. Gale Gand and Tramonto returned to Chicago, where Gale Gand worked at four-star Charlie Trotter's. Gale Gand and Tramonto eventually opened Brasserie T in Northfield, Illinois, a brasserie serving robust French/American food. In 1999, they opened Tru.
Gale Gand’s Accolades
Gale Gand’s desserts have consistently received stellar reviews. Critics have declared her one of the best pastry chefs in the United States. In 2001, Gale Gand received the highly coveted James Beard Award for Outstanding Pastry Chef, and she was named top pastry chef of the year in Bon Appetit's annual Best of the Best awards. In 1994, Gale Gand received the Robert Mondavi Award for Culinary Excellence, and she and partner Rick Tramonto were named among the Top Ten Best New Chefs by Food & Wine. Gale Gand and Tramonto were nominated for the 1998 James Beard Awards for Best Chefs in the Midwest and were nominated for the 2000 James Beard Awards with Tru for the Best New Restaurant Award. Gale Gand also received a nomination from the James Beard Awards for Butter Sugar Flour Eggs in the Baking and Desserts category for cookbooks.
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