Ruth Reichl joined Gourmet Magazine as Editor in Chief in April 1999. She came to the magazine from The New York Times, where she had been the restaurant critic since 1993. A 2008 Matrix Award honoree, Reichl has been honored with four James Beard Awards (two for restaurant criticism, in 1996 and 1998; one for journalism, in 1994; and Who´s Who of Food and Beverage in America, 1984) and with numerous awards from the Association of American Food Journalists. She is also the recipient of the YWCA´s Elizabeth Cutter Morrow Award. She holds a B.A. and an M.A. in the History of Art from the University of Michigan. For more information of Ruth Reichl, visit her official webisite.