Writer Michael Ruhlman of Ruhlman.com - Biography

New York, NY

September 2017

Michael Ruhlman has written more than 20 books. His greatest hits include 1997s The Making of a Chef and its follow-up The Soul of a Chef. His collaboration with Thomas Keller is extensive, having co-written landmark text The French Laundry Cookbook and TK’s five subsequent books. Alongside Chef Brian Polcyn, he worked on the chef-library necessities Charcuterie and Salumi. Ruhlman co-wrote Eric Ripert’s A Return to Cooking, and fellow Clevelander Michael Symon’s Live to Cook. He also contributed to Grant Achatz’s Alinea.

Before all that, Ruhlman was a Duke University grad (class of ’85) with a BA in literature. He headed to New York City, where he was a copyboy at The Times. Ruhlman published some stories in The Gray Lady before returning to Cleveland to cover arts and culture for a local magazine, when he began writing about chefs and cooking.

Today, Ruhlman splits his time between New York and Providence, Rhode Island, and is an app maker, kitchen tool designer, TV personality, public speaker, father, and husband. He continues to be a prolific writer, authoring books outside the realm of food and cooking, such as his most recent work of fiction In Short Measures: Three Novellas. Ruhlman won a James Beard Award for his book Twenty: The Ideas and Techniques that Will Make You a Better Cook. In 2016 and 2017, Ruhlman released How To Sauté and Grocery: The Buying and Selling of Food in America, in which he uses his journalist’s eye to explore the how and why of what we eat.