Tom Colicchio

Tom Colicchio
Did you know?

Tom says he spent his childhood cooking with his mother and grandmother and later taught himself to cook with the help of Jacques Pépin's illustrated manuals on French cooking, La Technique and La Méthode. 

Tom Colicchio
Tom's Featured Recipe
White Chicken Stock

Click here for recipe

Tom Colicchio is a chef, restaurateur, cookbook author, and television personality who has served as the head judge on every season of the Bravo reality TV show, Top Chef.


Tom has published three cookbook: Think Like a Chef, Craft of Cooking, and 'witchcraft: Craft a Sandwich into a Meal.


At the age of 17, Tom started cooking in restaurant kitchens and worked his way up until he found himself working in New York restaurants such as Gotham Bar & Grill and Mondrian. When he was executive chef at Mondran, he was named one of Food & Wine magazines top ten Best New Chefs.
In 1994, Tom partnered with Danny Meyer to open Gramercy Tavern, which was awarded three stars by the New York Times.  In the years following he opened several more restaurants including Craft, Craftbar, Craftsteak, Colicchio & Sons, and Riverpark. He also opened a sandwich shop ‘wichcraft with 14 New York City locations, as well as two additional on the west coast.
Tom also works as a restaurant consultant for the Liberty National Golf Club in New Jersey, Kiawah Island Club in South Carolina, and Doonbeg Golf Club in Ireland.


He is the recipient of five James Beard Foundation medals including the foundation's  Outstanding Chef award.  


He currently resides in New York City with his wife and two children.

Latest Recipes

Pan-Roasted Striped Bass

Any firm-fleshed fish (such as halibut, cod, snapper, salmon, grouper, etc.) may , be substituted for the bass. Just make sure that the f...

(1 Votes)

Brown Chicken Stock

Brown chicken stock forms the base for many sauces and braises and is an essential ingredient to have at the ready in your kitchen (it fr...

(1 Votes)

White Chicken Stock

A white chicken stock is the first step toward making brown chicken stock: it also has many uses of its own. White chicken stock cannot b...

(1 Votes)

Roasted Tomatoes and Garlic

Roasting intensifies the flavor of even less-than-spectacular tomatoes, in case local greenmarket varieties are unavailable.

(1 Votes)

Clam Ragout with Pancetta, Roasted Tomatoes, and Mustard Greens

Shellfish with bacon is a classic combination. The sensation of salty, briny clams with slightly sweet pancetta is one of my favorites. I...

(1 Votes)

Seared Tuna with Roasted Tomato Vinaigrette and Fennel Salad

In this recipe roasted tomatoes are used in two different ways: First, they are used to make a vinaigrette, then they are placed on the p...

(1 Votes)

Polenta Gratin with Mushroom “Bolognese”

Bolognese usually refers to a rustic meat sauce. This version uses wild mushrooms in place of the veal found in the classic dish. We add ...

(1 Votes)

Braised Duck with Apples

Here the duck and apples are braised together, flavoring each other in the process.

(1 Votes)

Creamless Creamed Corn

In experimenting with different vegetable juices one day, I discovered that heating corn “juice” caused it to thicken quickly, due to the...

(1 Votes)

Roasted Savoy Cabbage with Raisins

It might seem odd to roast a leaf vegetable, but the density of cabbage makes this dish work. Roast cabbage just as you would a piece of ...

(1 Votes)

My Favorite Chicken Soup

Sunday nights usually find me at home, with, remote control in hand—especially during basketball season. This soup is my favorite meal to...

(1 Votes)
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