Biography of Julee Rosso ~ Wickwood’s Chief Cook & Bottle Washer

innkeeper at the door
Julee Rosso is a food writer, and teacher, who has served as a consultant to the food industry and is the owner of The Wickwood Inn in Saugatuck, Michigan. When, in 1977, Julee opened a small gourmet food shop in New York City, little did she and her partner realize how it would change their lives. The Silver Palate became a great favorite with Manhattanites, who, until then, were not in the habit of buying high-end take-out food. It was said of Julee and Sheila in 1981 that, “They changed the way America eats” by New York’s Newsday. The next year they wrote The Silver Palate Cookbook which was a runaway bestseller.

Julee Rosso’s latest book is The Silver Palate Cookbook’s 25th Anniversary Edition, a completely rewritten compendium of food in America today. She is also the co-author or The Silver Palate Good Times Cookbook and The New Basics Cookbook, which together have over seven million copies in print. She is also the author of Great Good Food and Fresh Start. In 1992, The Silver Palate Cookbook was inducted into the James Beard Cookbook Hall of Fame.

In 1986, The Silver Palate Good Times Cookbook won the Best Entertaining Cookbook of the Year. The Silver Palate retail, catering, and manufacturing business was sold in 1988. For six years following she served as co-food editor of Parade magazine’s column “Simply Delicious.” In 2014 the International Association Of Culinary Professionals (IACP) named the original Silver Palate Cookbook (1982) to the Culinary Classics Collection.

Julee has appeared on many television and radio programs around the country, including: The Today Show, Good Morning America, 20/20 and 60 Minutes. Throughout her career, Julee has received many awards for her contributions to the food world including: Business Woman of the Year for Gourmet Takeout from NYU; three awards from the National Association of Specialty Food Trade; and the New York Association of Cooking Teachers Life achievement Award complete with a roast by Julia Child, Florence Fabricant, Irena Chalmers, and Barbara Kalfka; The Pacesetter Award from the Roundtable for Women in Foodservice and the Metropolitan Home Design 100 Award.

She was inducted into the “Who’s Who of American Food and Beverage” by the James Beard Society in 1992. In 2007 she was awarded a Distinguished Alumni Award in “recognition of outstanding professional accomplishments” by Michigan State’s College of Arts & Letters from which she graduated with a BA in History, French and Education.

Julee has lectured at numerous universities and symposiums including The Stanford University Business School, The Women’s Economic Development Association, New York University, The Symposium of American Culinary, The American Institute of Wine and Food, The Smithsonian, The Wharton School of Business, Oxford University’s Symposium on Gastronomy, and she keynoted at the IACP 1990 Convention. She has sat on the boards of the National Association for Specialty food Trade, The Culinary Institute of America (CIA) and The American Institute of Wine & Food.

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