Food Writer/Restaurant and Food Industry Consultant
Is the Chef for a Gorbachev Foundation dinner for 900 honoring Mikail Gorbachev.

Joyce Goldstein is a consultant to the restaurant and food industries. Her areas of expertise are menu design, recipe development, staff training and kitchen planning. For twelve years she was Chef/Owner of the ground-breaking Mediterranean Restaurant, Square One, in San Francisco. Her menu presented the foods of Italy, Spain, France, Greece, Turkey, the Middle East and North Africa. Square One won numerous prestigious industry awards for food, wine and service. Prior to Square One, Joyce was chef of the Café at Chez Panisse for 3 years. She taught cooking for 18 years and was founder and director of the California Street Cooking School, San Francisco's first international cooking school. She also taught kitchen design at the University of California in the Department of Architecture. In addition to her consulting work, Joyce was Visiting Executive Chef of the Wine Spectator Restaurant at the Culinary Institute of America at Greystone in the Napa Valley, where she continues to teach.

Joyce is the author of many cookbooks. William Morrow published The Mediterranean Kitchen in 1989 and Back to Square One: Old World Food in a New World Kitchen, winner of both the Julia Child and James Beard Awards for Best General Cookbook of 1992. She also has written four books for the Williams Sonoma Kitchen Library: Beef. Fish. Mediterranean Cooking and Soup for Supper. Festive Occasions, written in collaboration with Chuck Williams, received the 1993 James Beard Award for Best Entertaining cookbook. Other cookbooks include, Mediterranean The Beautiful (Harper Collins), Casual Occasions, Taverna (Sunset Books), Flavors of the Italian Jewish Kitchen (Chronicle Books) and Kitchen Conversations (William Morrow). Savoring Spain and Portugal will be published in 2000, also for Williams Sonoma. Two more books on Mediterranean Jewish Cooking are in the works for Chronicle as well as Enoteca, a book on the food served in Italian Wine bars.

Joyce writes articles for Gourmet, Restaurant Hospitality, Wine & Spirits, and Food & Wine magazines and the San Francisco Chronicle. She also developed many recipes for Dr. Dean Ornish for his book Eat More. Weigh Less. Joyce has experience with television journalism and cooking demonstrations, and has hosted and been a guest on numerous radio talk shows. She was voted San Francisco FOCUS magazine's Chef of the Year in 1992. She received the James Beard Perrier Jouet Award for Best Chef in California for 1993. Joyce is a Founding Member of the Board of Directors of the International Association of Women Chefs and Restaurateurs. She is also on the Board of Meals on Wheels and donates much time and energy to community affairs and numerous charitable causes.