Gael Greene was born in Detroit and earned her bachelor’s degree at the University of Michigan. In her youth, she worked in Detroit as a reporter for United Press International and later in New York for The New York Post. She is best known for her 40-year tenure as restaurant critic and columnist at New York Magazine, where she was known as the “Insatiable Critic.” Her annual “Ask Gael” roundup of New York City’s dining favorites was a gourmand’s collectible for many years.
Greene’s most recent book is the memoir Insatiable: Tales from a Life of Delicious Excess. Earlier non-fiction books include Delicious Sex: A Gourmet Guide for Women and the Men Who Want to Love Them Better, and BITE: A New York Restaurant Strategy. Her two novels, Blue Skies, No Candy and Doctor Love were New York Times bestsellers. Early well-known magazine pieces include “Everything You Always Wanted to Know About Ice Cream But Were Too Fat To Ask” and “The Mafia Guide to Dining Out.” Her collaborations with photographer Steven Richter have appeared in such magazines as Travel & Leisure, Food & Wine, Diversions,Departures, and Food Arts, as well as in special travel features in New York Magazine. She is the winner of the International Association of Cooking Professionals magazine writing award, 2000, and a Silver Spoon fromFood Arts magazine.
Together with the late James Beard, Greene cofounded Citymeals-on-Wheels, a nonprofit organization committed to feeding New York City’s homebound elderly. The largest public/private partnership in the country, Citymeals has delivered more than 43 million meals and raised more than $220 million its nearly 30-year history. Greene remains active in day-to-day concerns of CMOW as board chair and the host of the annual Woman’s Power Lunch.
Insatiable: Tales from a Life of Delicious Excess (Grand Central Publishing 2006)
Delicious Sex: A Gourmet Guide for Women and the Men Who Want to Love Them Better (Prentice Hall Press 1986)
Doctor Love (St. Martin’s/Marek 1982)
Blue Skies, No Candy (Morrow 1977)
BITE: A New York Restaurant Strategy (Norton 1971)