Juliette Rossant

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Juliette Rossant

Birth place	New York City
Circumstances
Occupation	journalist, author, poet
Ethnicity	American
Notable credit(s)	Forbes, Simon & Schuster
[julietterossant.com Official website]

Juliette Rossant (born 1959) is an American author, journalist, and poet, best known for her writings about top-grossing celebrity chefs about whom she first wrote for Forbes magazine and for whom she has defined if not coined the term "Super Chef," also the title of her first book and of her online magazine.

[edit] Background

Born in New York City, Rossant is the daughter of James Rossant architect and designer of Reston, Virginia, and Colette Rossant, cookbook author and food writer. After graduating from St. Ann's School in Brooklyn, she attended Dartmouth College and then the Johns Hopkins University, where she studied Creative Writing. She started publishing poems in Extensions literary magazine when she was 14 years old and co-founded The Stonefence Review literary magazine as an alternative to the highly conservative Dartmouth Review. She studied under Richard Eberhart and Kenneth Koch, then began a career in Journalism while living in Istanbul, continuing in Paris and Moscow), writing for newspapers and magazines (including Business Week). Returning to the U.S., she joined Forbes and Forbes Global to write on international business including the Forbes annual, global Billionaires List.

[edit] Super Chef

Rossant also started the Celebrity Chefs column in the Forbes annual Celebrity 100 issue, which she wrote for three years. Simon & Schuster published her book Super Chef based on a specific definition she developed from her work at Forbes. The book profiles six "super chefs": Wolfgang Puck, Charlie Palmer, Todd English , Mary Sue Milliken and Susan Feniger AKA the "Too Hot Tamales, and Tom Colicchio. The book was nominated by Fast Company magazine for best book.

Rossant continues to track the development of super chefs in an online magazine by the same name. In 2005, she championed the White House's selection of the first woman executive chef and then predicted the First Lady's choice of Cristeta Comerford.