Joyce Goldstein is a consultant to the restaurant and food industries. Her areas of expertise are menu design, recipe development, staff training and kitchen planning. For twelve years she was Chef/Owner of the ground-breaking Mediterranean Restaurant, SQUARE ONE, in San Francisco. Her menu presented the foods of Italy, Spain, France, Greece, Turkey, the Middle East and North Africa. SQUARE ONE won numerous prestigious industry awards for food, wine and service. Prior to SQUARE ONE, Joyce was chef of the Cafe at Chez Panisse for 3 years. She was founder and director of the California Street Cooking School, San Francisco's first international cooking school. Joyce taught kitchen design for the University of California’s Department of Architecture. In addition to her consulting work, Joyce was Visiting Executive Chef of the Wine Spectator Restaurant at the Culinary Institute of America at Greystone in the Napa Valley. Joyce was voted San Francisco FOCUS magazine's Chef of the Year in 1992. She received the James Beard Award for Best Chef in California for 1993.
Joyce is a prolific cookbook author. William Morrow published The Mediterranean Kitchen in 1989 and Back to Square One: Old World Food in a New World Kitchen, winner of both the Julia Child and James Beard Awards for Best General Cookbook of 1992. For the Williams Sonoma Kitchen Library she wrote Beef, Fish, Mediterranean Cooking and Soup for Supper. Festive Occasions, written in collaboration with Chuck Williams, received the 1993 James Beard Award for Best Entertaining cookbook. Casual Occasions, also written with Chuck Williams, was released in the spring of 1995. Joyce's Mediterranean The Beautiful for Harper Collins was published in 1994. In 1996 Taverna was published by Sunset Books, and Kitchen Conversations was published by William Morrow in 1997. Joyce's book on Italian Jewish cooking, Cucina Ebraica, Flavors of the Italian Jewish Kitchen, was published by Chronicle Books in 1998. Wine and Food Pairing was published in 1999 and Savoring Spain and Portugal in the fall 2000, both for Williams Sonoma. Two more books on Mediterranean Jewish Cooking were published by Chronicle: Sephardic Flavors:Jewish Cooking of the Mediterranean, fall 2000, and Saffron Shores, fall 2002. Enoteca, a book of simple and delicious recipes from Italian Wine bars was published by Chronicle books, summer 2001. Solo Suppers was published in 2003 and Italian Slow and Savory in 2004 and was the November selection of the Book of the Month Club and a James Beard and IACP Cookbook Award nominee for 2004. Antipasti was released in the spring of 2006. Joyce also contributed the recipes for her son, Evan Goldstein’s book, Perfect Pairings, published by University of California Press, spring 2006.Schedled for release in 2008 is Mediterranean Fresh: A Compendium of Salad Meals and Mix and Match Dressings, WW. Norton. Tagine Recipe Deck was published by Chronicle Books in the fall of 2008. In spring 2009 Tapas will be published by Chronicle as well..
Joyce has written for Fine Cooking, Gourmet, Wine & Spirits, and Food & Wine, Vegetarian Times, and the San Francisco Chronicle. She now writes wine and food pairing columns for The Sommelier Journal. She developed recipes for Dr. Dean Ornish, U.S .Potato Board, POM Wonderful, the California Rice Council, and recipes for the Delicatessen at the Jewish Community Center in San Francisco and Prentice Women’s Hospital in Chicago. Joyce is a Founding Member of the Association of Women Chefs and Restaurateurs and serves on the Awards Committee for the James Beard Foundation.