Gordon Hamersley

Gordon Hamersley
Did you know?

Hamersley’s Bistro had one of Boston’s first open kitchens. When guests watched Gordon cook, they couldn’t miss his trademark Boston Red Sox cap.


Gordon Hamersley
Gordon's Featured Recipe
Sizzling Clams with Garlic-Herb Butter

Click here for recipe

Gordon Hamersley, one of the most respected chefs in Boston, opened Hamersley’s Bistro in the Boston’s South End in 1987 with his wife and partner, Fiona. Before doing so, the couple lived in Nice, France, where they shopped, cooked, and ate in restaurants. They realized their favorites were the casual bistros that raised simple cooking to an art form, and so after a year in France, decided to return to Boston and work toward opening a bistro. Before that could happen, Gordon worked as sous chef to Lydia Shire (Locke-Ober) at the Bostonian Hotel.

Gordon started cooking as a student at Boston University in the early 1970s and began his culinary career at various French restaurants in the Boston area. In 1979, he moved to Los Angeles, where he trained at Ma Maison restaurant under Wolfgang Puck. He discovered the real potential of food and began to seriously hone his skills as a chef.  

Hamersley’s Bistro, which serves homey, French-inspired bistro food, quickly became one of Boston's favorites. Gordon has kept his cooking distinctive yet simple, and his food always reflects the freshest seasonal New England ingredients.

Gordon is a respected cooking teacher and mentor to many aspiring chefs. He served on the Board of Advisors of the New England Culinary Institute from 1997 to 2002 and he currently is part of several environmental groups that help protect New England's vast natural resources.

Hamersley's Bistro has received enthusiastic attention from magazines and newspapers such as Bon Appetit, Gourmet, Food & Wine and The New York Times and is consistently rated as one of Boston's top four restaurants in Zagat's Restaurant Guide. The restaurant has received four stars from both The Boston Globe and Boston Herald and has been inducted into the Nation's Restaurant News Fine Dining Hall of Fame. Hamersley has been named one of Food & Wine's best new chefs and has received the James Beard Foundation Award for Best Chef in the Northeast.

Gordon’s first cookbook, Bistro Cooking at Home, won the International Association of Culinary Professionals (IACP) 2004 Cookbook Award in the Chefs and Restaurants category.

Gordon, Fiona, and their daughter Sophie live near Boston, Massachusetts. They spend as much time as possible in Vermont, enjoying the fishing, skiing and local bounty.



Latest Recipes


This is the ubiquitous olive-and-anchovy tart from the Côte d’Azur. Nothing beats its full-flavored saltiness as an hors d’oeuvre served...

(1 Votes)

Frisée Salad with Lardons and Poached Egg

This warm, hearty bistro classic appeals to the bacon-and-egg person in all of us. (Lardons, by the way, is French for “pieces of fried ...

(1 Votes)

Sizzling Clams with Garlic-Herb Butter

This is one of my favorite ways to prepare clams. You can vary the flavorings as you wish, but this classic version is well worth the fi...

(1 Votes)

Tian of Summer Vegetables Provençal

While the word “gratin” refers to any dish topped with cheese or bread crumbs and then baked, a tian is actually a simple vegetable grat...

(1 Votes)

Fresh Goat Cheese, Roasted Beet, and Walnut Tart

As the tart bakes, some of the beet juice will color the custard and the goat cheese, giving each slice a pretty, almost marbleized look...

(1 Votes)

Hamersley’s Bistro Tart Dough

This flaky and light pastry dough works for savory as well as sweet tarts.

(1 Votes)

Seared Sea Scallops with a Garlic, Tomato, and Olive Compote

This full-flavared compote also works well with salmon, tuna, swordfish, and even grilled chicken. Serve the scallops with some angel ha...

(1 Votes)

Chicken Pipérade

This Basque Dish, a favorite of French bistros, has many variations. I like to add watercress to give the stew’s sweet sauce a peppery no...

(1 Votes)

Peach Galette with Blueberry-Caramel Sauce

I love how the cornmeal gives this tart dough a rustic “bite.” It can make the tart a little trickier to roll out; but just patch any te...

(1 Votes)

Blueberry-Caramel Sauce

This sauce -- intended for the Peach Galette with Blueberry-Caramel Sauce -- is also fabulous spooned over vanilla (or peach) ice cream.

(1 Votes)

Pear-Cranberry Crumble

This is a great fall dessert. You could also make the crumble in individual ramekins; just check on it sooner, as it will likely cook mo...

(1 Votes)
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