Full Bio

Deborah Madison has long been a part of the food movement as a chef, writer, farmers' market manager and as an everyday home cook. After working at Chez Panisse, she founded Greens restaurant in San Francisco, one of the earliest restaurants to have a farm driven menu, and Cafe Escalera in Santa Fe, the first to do so in Santa Fe as well.

Deborah is also the author of 12 books. Her recent book, Vegetable Literacy, is about the edible members of 12 plant families (with 300 recipes) and was awarded an IACP award and is a finalist for a James Beard award. The New Vegetarian Cooking for Everyone (March 2014) is her most recent book. Among her other books are Local Flavors, Cooking and Eating from America's Farmers Markets, The Greens Cookbook, The Savory Way, and Seasonal Fruit Desserts from Orchard, Farm and Market. Her books have garnered several James Beard Awards and two IACP Cookbook of the Year awards, among others. She also recently won the James Beard Award for Cookbook Hall of Fame, 2016.

Before opening Cafe Escalera in Santa Fe, Deborah was the farmers' market manager. She co-founded a school garden in Santa Fe, started a Slow Food convivium, served on Slow Food's international Committee for Bio-Diversity in Italy, and taught cooking (which she still does in her home). She has served on a host of food-related boards, including the Seed Savers Exchange.

She is committed to farmers markets, gardening, simple good food with friends, and the freedom to know what we're eating. Deborah grew up in California but for the last 23 years has lived in New Mexico, in the tiny village of Galisteo with her husband, artist Patrick McFarlin.