Tom Colicchio

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  • Award-Winning Chef and Restaurateur
  • Head Judge, Top Chef



Tom Colicchio spent his childhood immersed in food, cooking with his mother and grandmother. It was his father, however, who suggested that he make a career of it. Tom taught himself to cook with the help of Jacques Pépin’s legendary illustrated manuals on French cooking, La Technique and La Méthode. At age 17, Tom made his kitchen debut in his native town of Elizabeth, New Jersey, at Evelyn’s Seafood Restaurant.

Colicchio then cooked at prominent New York restaurants including The Quilted Giraffe, Gotham Bar & Grill, Rakel, and Mondrian. During his tenure as executive chef of Mondrian, Food & Wine magazine selected him as one of the top 10 “Best New Chefs” in the U.S. and The New York Times awarded the restaurant three stars.

In July 1994, Tom and his business partner Danny Meyer opened Gramercy Tavern in Manhattan’s Gramercy Park neighborhood. Tom’s cooking at Gramercy Tavern won consistent recognition, garnering three stars from Ruth Reichl of The New York Times and earning him The James Beard Foundation’s 2000 “Best Chef-New York” Award.

In 2001, Tom opened Craft one block south of Gramercy Tavern. Soon after, The New York Times awarded Craft with three stars, deeming the restaurant “a vision of food heaven.” Craft was awarded The James Beard Foundation Award for “Best New Restaurant” in 2002. That same year, Tom received The Bon Appétit American Food and Entertaining Award for “Chef of the Year.” The New York Times revisited Craft in September 2011, ten years after its debut, upholding its three stars and stating that the restaurant is “as magical and delicious as it was when it opened.”

Crafted Hospitality, currently includes New York’s Craft, Riverpark, and Temple Court; Craft Los Angeles; Las Vegas’ Heritage Steak and Craftsteak; and Small Batch in Garden City, NY.

Tom has published three cookbooks to date. The first, Think Like a Chef (Clarkson Potter/Publishers, 2000), won The James Beard Foundation “KitchenAid” Cookbook Award in May 2001. Tom’s second cookbook, Craft of Cooking, was released by Clarkson Potter/Publishers in 2003. A sandwich book inspired by ‘wichcraft, was released by Clarkson Potter/Publishers in March 2009.

Since 2006, Tom has been applying his experience and expertise to cable television as the head judge on Bravo’s hit reality cooking series Top Chef. The Emmy-winning show is currently in its 18th season.

In May of 2010, Colicchio was awarded The James Beard Foundation’s coveted “Outstanding Chef” award, the culmination of his 30 years of hard work in the restaurant industry.

Tom appears in and served as Executive Producer on A Place at the Table, Participant Media’s documentary about food and security in America. It was produced and directed by Kristi Jacobson and Colicchio’s wife Lori Silverbush and premiered at the 2012 Sundace Film Film Festival. Magnolia Pictures released the film on March 1, 2013.

Tom and his restaurants give back to the community by supporting charities including Children of Bellevue, City Harvest, Alex’s Lemonade Foundation, United Way of New York, and Food Bank for New York City. He lives in Brooklyn with his wife, Lori Silverbush, and three sons.

 

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Virtual Cook & Chat with Tom Colicchio

Tom Colicchio's interactive cook and chat events feel like a customized cooking show right inside your kitchen.  Sleekly produced and approachable, the event is memorable, and guests can cook along at home to create something beautiful from simple ingredients. While he cooks, he shares the work he i ...

Tom Colicchio's interactive cook and chat events feel like a customized cooking show right inside your kitchen.  Sleekly produced and approachable, the event is memorable, and guests can cook along at home to create something beautiful from simple ingredients. While he cooks, he shares the work he is doing to bolster the restaurant business, behind-the-scenes stories from his hit show Top Chef, and the issue of food security in America- an issue for which he advocates passionately.

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<p>Virtual Programming: The Food Industry and At-Home Cooking with Tom Colicchio</p>

Virtual Programming: The Food Industry and At-Home Cooking with Tom Colicchio

One of the culinary world's most celebrated figures, TOM COLICCHIO is renowned as the celebrated chef and owner of Crafted Hospitality, as a lead judge on the award-winning series Top Chef, and for his philanthropic work serving on the boards of Children of Bellevue, City Harvest, Wholesome Wave and Food Policy Action. Amid the coronavirus pandemic, Colicchio has emerged on a leading voice in the fight to save the hospitality industry, and to prevent food insecurity nationwide. He's been sought-out for interviews on ABC News and The Today Show, helped pen a crucial op-ed for The New York Times on the importance of the hospitality industry, and more. He's also leading engaging and practical at-home cooking demonstrations to help people as they adjust to cooking more from home. His popular #MakeFoodGoFurther virtual series, specifically focuses on how to stretch food supplies at home and still eat well, and his demos that emphasize simple ingredients and minimizing food waste have gone viral

 

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Biography

Tom Colicchio spent his childhood immersed in food, cooking with his mother and grandmother. It was his father, however, who suggested that he make a career of it. Tom taught himself to cook with the help of Jacques Pépin’s legendary illustrated manuals on French cooking, La Technique and La Méthode. At age 17, Tom made his kitchen debut in his native town of Elizabeth, New Jersey, at Evelyn’s Seafood Restaurant.

Colicchio then cooked at prominent New York restaurants including The Quilted Giraffe, Gotham Bar & Grill, Rakel, and Mondrian. During his tenure as executive chef of Mondrian, Food & Wine magazine selected him as one of the top 10 “Best New Chefs” in the U.S. and The New York Times awarded the restaurant three stars.

In July 1994, Tom and his business partner Danny Meyer opened Gramercy Tavern in Manhattan’s Gramercy Park neighborhood. Tom’s cooking at Gramercy Tavern won consistent recognition, garnering three stars from Ruth Reichl of The New York Times and earning him The James Beard Foundation’s 2000 “Best Chef-New York” Award.

In 2001, Tom opened Craft one block south of Gramercy Tavern. Soon after, The New York Times awarded Craft with three stars, deeming the restaurant “a vision of food heaven.” Craft was awarded The James Beard Foundation Award for “Best New Restaurant” in 2002. That same year, Tom received The Bon Appétit American Food and Entertaining Award for “Chef of the Year.” The New York Times revisited Craft in September 2011, ten years after its debut, upholding its three stars and stating that the restaurant is “as magical and delicious as it was when it opened.”

Crafted Hospitality, currently includes New York’s Craft, Riverpark, and Temple Court; Craft Los Angeles; Las Vegas’ Heritage Steak and Craftsteak; and Small Batch in Garden City, NY.

Tom has published three cookbooks to date. The first, Think Like a Chef (Clarkson Potter/Publishers, 2000), won The James Beard Foundation “KitchenAid” Cookbook Award in May 2001. Tom’s second cookbook, Craft of Cooking, was released by Clarkson Potter/Publishers in 2003. A sandwich book inspired by ‘wichcraft, was released by Clarkson Potter/Publishers in March 2009.

Since 2006, Tom has been applying his experience and expertise to cable television as the head judge on Bravo’s hit reality cooking series Top Chef. The Emmy-winning show is currently in its 18th season.

In May of 2010, Colicchio was awarded The James Beard Foundation’s coveted “Outstanding Chef” award, the culmination of his 30 years of hard work in the restaurant industry.

Tom appears in and served as Executive Producer on A Place at the Table, Participant Media’s documentary about food and security in America. It was produced and directed by Kristi Jacobson and Colicchio’s wife Lori Silverbush and premiered at the 2012 Sundace Film Film Festival. Magnolia Pictures released the film on March 1, 2013.

Tom and his restaurants give back to the community by supporting charities including Children of Bellevue, City Harvest, Alex’s Lemonade Foundation, United Way of New York, and Food Bank for New York City. He lives in Brooklyn with his wife, Lori Silverbush, and three sons.