Gordon Hamersley began cooking while in college at Boston University in the early 1970s where he was trained at various French restaurants in the Boston area. In 1979, he moved to Los Angeles to begin cooking at the famed Ma Maison where Wolfgang Puck was the chef. It was there that he discovered the potential of food and began to hone his skills as a chef. In 1982, he and his wife Fin moved to France and lived in Nice where they shopped and cooked by day and ate in restaurants by night. In 1983 they moved back to Boston where Gordon worked as sous chef to Lydia Shire (BIBA, PIGNOLI) at the Boston Hotel.

In 1987, he and Fiona opened Hamersley's Bistro in a tiny storefront on Tremont Street in the South End serving French inspired bistro food. The restaurant has received very positive reviews over the years from the major newspapers and food magazines across the country. Gordon has received numerous awards including Food & Wine magazine's "Ten Best New Chefs for 1988," and was nominated five years in a row for the James Beard Award "Best Chef Northeast" and was given the award in the spring of 1995. Their restaurant is consistently on the top of the Zagat Guide for Boston as well as being the "Best of Boston" by Boston magazine from 1988 through 1995. In 1996, Hamersley's Bistro was awarded the prestigious "Hall of Fame" Award from Boston magazine. Gordon appeared on the Julia Child television series, Cooking with Master Chefs, and is included in the cookbook of the same name. In 1997, Alison Arnett of The Boston Globe awarded Hamersley's Bistro their coveted 4-star rating.

Gordon serves on the Board of Advisors of The New England Culinary Institute and works with several environmental groups which help protect New England's vast natural resources.

Gordon strives to cook traditional, hearty, French inspired food; he also creates contemporary American bistro dishes cooked with New England ingredients. Whichever direction he takes, his food is always simple, down to earth and great to eat.

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