Imagine a world where cod sperm is a delicacy, black licorice is a hill worth dying on and the only drama that matters happens in a high-stakes kitchen. That’s Gail Simmons‘ world, and trust me, it’s a delicious one. 

Alligator, moose, snake?! These are three words that you don’t often see on your dinner menu, unless you’re the Top Chef judge who’s sampled the extraordinary, all in the name of culinary exploration, and never for shock value.

Simmons’ name is synonymous with culinary expertise, having witnessed a remarkable transformation in the food world over the past two decades. From the nascent days of food television to the explosion of social media and the rise of celebrity chefs, she has been at the forefront, shaping and interpreting the ever changing culinary landscape.

“It’s been an evolution,” Simmons reflects, recalling a time when cooking competitions were virtually non-existent on television. “The whole world of food has just exploded since then.” She credits Top Chef as a significant catalyst in this transformation.

The Toronto-born author and judge has been with the acclaimed series since its inception in 2006, having a front-row seat to its profound impact. Top Chef, which kicks off Season 22 on Thursday, has not only launched the careers of countless chefs but has also reshaped public perception of the restaurant industry.

“It’s given the world so many amazing chefs,” Simmons emphasizes. Beyond the winners, hundreds of contestants have gone on to open successful restaurants, author cookbooks and even dominate the Food Network. “People now travel the country to visit Top Chef restaurants,” she notes.

But the show’s influence extends beyond individual success stories. It has provided a crucial window into the complexities of the restaurant industry, prompting a much-needed introspection. “It has also forced the industry to re-examine itself,” Simmons explains, highlighting its role in addressing issues of diversity, equity and workplace dynamics.

Simmons’ extensive travels and diverse experiences have profoundly shaped her understanding of food’s cultural significance. “Food allows you to understand where people are from and their heritage,” she says. “It allows you to understand sustainability, agriculture, climate change and farming… It promotes and creates tolerance and understanding between people. It’s the language I choose to speak so that I can grow.”

She’s proud of her Canadian heritage, in particular, how it has instilled an inclusive perspective. “I think Canadians have a really broad view of the world,” she observes, attributing it to the country’s immigrant roots and multiculturalism – her mother is first generation Canadian and her father is an immigrant from South Africa. This perspective informs her approach to food, emphasizing the importance of diverse ingredients and cultural influences.

Simmons is excited that Season 22 takes viewers to Canada, and while discussing Canadian cuisine, she stresses the importance of looking beyond individual dishes. “I think what Canada brings is the vast Wilderness and the breadth of ingredients. That’s what we highlight on the show from Atlantic Canada, where you’re talking about cod and game meats and lobster and the freshest seafood in the world, all the way to Calgary, where some of the best beef is raised.”

After 25 years in the culinary world, Simmons is now also in a new role: mentoring and producing. “I feel the most rewarding is more being sort of on the producing level,” she reveals. She’s passionate about finding compelling stories and empowering emerging voices, a role she fulfills on Top Chef and in other projects, including an upcoming NBC and Universal Television comedy project Taste, starring Julie Bowen, which is currently in development. 

It’s clear that Simmons’ passion for food extends far beyond the plate, encompassing culture, connection and a healthy dose of culinary bravery. If she can live on dark chocolate and champagne, she would, but some days she’s jet-setting to Japan tasting cod sperm while other days she’s cozying up with her go-to comfort food: chicken pot pie. We can already picture Simmons and her dream dinner guests in a room, with Michelle Obama dropping wisdom, Michael Pollan dissecting the food system and Julia Child sharing the secrets to the perfect soufflé.

Photography and Video by Sloane Bartley
Hair and Makeup by Ashley Readings (Cadre Artists)
Photo Assistants: Dalia Rahhal, Isaias Souvervielle
Shot on location at Café Boulud at Four Seasons Hotel Toronto