Executive Chef at Tied House
For the past twenty years, Debbie Gold has remained one of Kansas City’s most innovative Chefs. Her accolades include a 1999 James Beard Award win, four JBA nominations, and a returning role as a Top Chef Masters competitor.
While in high school, the Chicago native found inspiration in the pages of Bon Appetit. Before long, Debbie had taken the first steps toward her now celebrated culinary career. After receiving a graduate degree in Restaurant Management from the University of Illinois, she spent two years studying in France at Ecole Hoteliere Tain l’Hermitage, while cooking at Michelin starred restaurants. Upon returning to the United States, Debbie continued her training with the legendary Charlie Trotter, holding down every position from the hotline to pastry. She went on to become the pastry chef at Everest, before accepting the role of Executive Chef at Mirador.
After leaving Chicago for another two years in France, Debbie turned her sights to Kansas City to begin her twenty year run. She was named Executive Chef for The American and garnered national accolades and recognition in her role. After seven years, she seized the opportunity to open her own spot, 40 Sardines. With Chef Debbie at the helm, the restaurant earned a coveted nomination for “Best New Restaurant” from the James Beard Foundation. After operating 40 Sardines for seven years, Debbie returned to her Kansas City roots and once again joined the team at The American.
But, this seasoned chef keeps an eye on what’s next. In 2017, with Kansas City in her heart, Chef Debbie accepted the call back to her hometown of Chicago. As Executive Chef of Schubas Tavern/Lincoln Hall’s newest endeavor, Tied House, Chef Debbie brings refreshed determination and a wealth of experience to the historic corner of the city. With Chicago stamped as Bon Appetit’s “2017 Best Restaurant City of the Year”, Debbie has found herself back in the heart of it all, still inspired by the very pages that set her off on this culinary adventure.