Tom Colicchio Biography
Tom Colicchio (full names; Thomas Patrick Colicchio) is an American celebrity chef. He co-founded the Gramercy Tavern in New York City, and formerly served as a co-owner and as the executive chef. He is also the founder of Crafted Hospitality, which includes Craft (NYC and Los Angeles), Riverpark (NYC) Temple Court (NYC), Craftsteak (MGM Grand Las Vegas), Heritage Steak (Mirage Las Vegas) and Small Batch (Long Island) restaurants. Colicchio is the recipient of five James Beard Foundation Awards for cooking accomplishments.
He has been the head judge on every season of Bravo reality TV show Top Chef as well as Best New Restaurant which he also executive produces. Colicchio has also been a featured chef on Great Chefs shows.
Tom Colicchio Age
Tom was born on August 15, 1962, in Elizabeth, New Jersey, United States. He is 57 years old as of 2019.
Tom Colicchio Height
Colicchio has a height of 1.77 m.
Tom Colicchio Net Worth
Colicchio has an estimated net worth of $20 Million.
Tom Colicchio Family
He has been married to filmmaker Lori Silverbush since 2001. He has three sons;
Mateo Lev, Luka Bodhi, and Dante Colicchio.
Tom Colicchio Restaurant| How Many Restaurants Does Tom Colicchio Have?
Restaurants
Craft
New York City
Los Angeles
Temple Court (formerly known as Fowler & Wells)
New York City
Riverpark
New York City
‘witchcraft
New York City
Craftsteak
Las Vegas
Heritage Steak
Las Vegas, The Mirage
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Tom Colicchio’s Craftsteak
The odd, boomerang trajectory of Craftsteak (it’s one of the few celebrity chef’s restaurants to originate in Las Vegas and come to New York, not the other way around) is emblematic, of course, of our brand-happy, supersize era. Yet for anyone who’s familiar with the mannered, hyper-precious mood that prevails in the original Craft, dinner at Craftsteak can be strange, even a little startling. Everything about the new production echoes the old one, only in a bigger, brassier, somewhat less original way. In theatrical terms, it’s like watching the glitzy, overheated traveling production of a first-run Broadway show.
You could call Craftsteak a steakhouse, but that would be an understatement. The menu is printed daily, and it’s as big as a bath mat. Colicchio has also grafted a raw bar onto his Craft concept, kept variations of popular dishes (excellent braised short ribs, tiresome varieties of artisanal mushrooms), and thrown in several obsessively delineated categories of steak (corn-fed beef aged four different ways, Hawaiian grass-fed, several pricey gradations of Wagyu) along with a couple of random soups (try the lobster bisque).
Tom Colicchio Michelin Stars
Tom has no Michelin stars, but he has won 5 James Beard Foundation Awards and is a very well respected chef. While they run on different concepts, the two shows are basically the same: aspiring chefs compete in a variety of challenges to win a big culinary prize.
Tom Colicchio Recipes
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Recipe
Chicken Legs Braised with Preserved Lemons, Olives, and Chickpeas
Tom Colicchio Short Ribs
Ingredients
2 tablespoons canola oil
6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note
Kosher salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, sliced
3 celery ribs, sliced
3 garlic cloves, thickly sliced
One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
4 thyme sprigs
3 cups chicken stock
How to Make It
Step 1
In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
Step 2
Add the onion, carrots, celery, and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
Step 3
Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
Step 4
Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
Step 5
Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.
Tom Colicchio Restaurants Long Island
Tom Colicchio & Team Open New Restaurant on Long Island
Using approachable excellence, local sourcing, and inviting hospitality as guides, Small Batch will celebrate the best of Long Island’s bounty through the purveyors that serve it. Set within a 180-seat farmhouse-inspired space, the dining room will encourage guests to connect with good food and the local sources that provide it.
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