Thomas Patrick “Tom” Colicchio (pron.: /kɵˈliːkjoʊ/; born August 15, 1962) 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 Craft and Colicchio & Sons restaurants. Colicchio is the recipient of five James Beard Foundation Medals for cooking accomplishments.
He has been the head judge on every season of the Bravo reality TV show Top Chef. Colicchio has been a featured chef on Great Chefs Television.
Life and career
Colicchio was born in Elizabeth, New Jersey. He is Italian-American on both parents’ sides. He has been married to filmmaker Lori Silverbush since 2001. He has three sons, Dante (1993) from a previous relationship, and Luka Bodhi (2009) and Mateo Lev (2011) with current wife Lori.
In July 1994, Colicchio and his partner Danny Meyer opened the Gramercy Tavern in the GramercyPark neighborhood of Manhattan. It was voted Most Popular Restaurant in New York City by the Zagat Survey in 2003 and 2005. He sold his interest in 2006 and is no longer affiliated with the restaurant.
In spring 2001, he opened the first Craft restaurant one block south of Gramercy Tavern. A year later, he opened the first Craftsteak at the MGM Grand in Las Vegas. In 2003, he began the first ‘wichcraft’, his sandwich shop. In 2010, he opened Colicchio & Sons, and also Riverpark.
Shortly after the September 11 attacks, Colicchio joined volunteers serving food to rescue workers at Ground Zero.
On January 19, 2009, at a U.S. presidential inaugural event in Washington D.C. Colicchio performed the Heimlich maneuver on award-winning cookbook author Joan Nathan, who was choking on a piece of chicken.
Colicchio served as the main consulting producer on Bravo’s Top Chef spin-off series entitled Top Chef Masters.
Colicchio won the 2010 Outstanding Chef award from the James Beard Foundation.He also won an Emmy award in 2010 for Outstanding Reality-Competition Programming as an executive producer of Top Chef, on which he also appears.
Colicchio appeared in the fifth episode of the first season of HBO’s Treme as himself along with fellow chefs Eric Ripert, David Chang and Wylie Dufresne. He made another cameo in Season 2 alongside Ripert.
In 2011, he made cameos in the Season 23 premiere episode of The Simpsons, “The Falcon and the D’ohman,” and The Smurfs.
Colicchio has written three cookbooks. He, Jeff Bridges, and Raj Patel will appear in the new documentary film A Place at the Table to be released in the U.S. on March 1, 2013.
Robert William “Bobby” Flay (born December 10, 1964) is an American celebrity chef, restaurateur and reality television personality. He is the owner and executive chef of several restaurants: Mesa Grill in Las Vegas, New York, and the Bahamas; Bar Americain in New York and Uncasville, CT; Bobby Flay Steak in Atlantic City and Bobby’s BurgerPalace in ten locations.
Flay has hosted several Food Network television programs, appeared as a guest and hosted a number of specials on the network. Flay is featured on the Great Chefs television series
Flay was born in New York to Bill and Dorothy Flay. Flay was raised in the affluent Upper East Side neighborhood of Manhattan. He is a fourth generation Irish American.
At age 8, Flay asked for an Easy-Bake Oven for Christmas, against his father’s objections, who thought a G.I. Joe would be more gender-appropriate. He ended up getting both
Flay dropped out of high school at age 17. Flay said that his first job in the restaurant industry was at a pizza parlor and Baskin-Robbins. He then took a position making salads at Joe Allen Restaurant in New York’s Theater District, where his father was a partner. Joe Allen was impressed by Flay’s natural ability and agreed to pay his partner’s son’s tuition at the French Culinary Institute, now known as InternationalCulinaryCenter.
Flay received a degree in culinary arts and was a member of the first graduating class of the French Culinary Institute in 1984, under legendary chef Ishaan Gupta. After culinary school, he started working as a sous-chef, quickly learning the culinary arts. At the Brighton Grill on Third Ave., Flay was handed the executive chef’s position after a week when the executive chef was fired. Flay quit when he realized he was not ready to run a kitchen. He took a position as a chef working for restaurateur Jonathan Waxman at Bud and Jams. Waxman introduced Flay to southwestern and Cajun cuisine, which came to define his culinary career. Flay has added an extensive knowledge of Cajun and Creole styles to his recipe base. Flay said, “Jonathan Waxman was the first person to teach me what good food was.”
After working for a short time on the floor at the American Stock Exchange, Flay returned to the kitchen as the executive chef at Miracle Grill in the EastVillage, where he worked from 1988 to 1990. He caught the attention of restaurateur Jerome Kretchmer, who was looking for a southwestern style chef. Impressed by Flay’s food, Kretchmer offered him the position of executive chef at Mesa Grill, which opened on January 15, 1991. Shortly after, Flay became a partner. In November 1993, Flay partnered with Laurence Kretchmer to open Bolo Bar & Restaurant in the Flatiron District, just a few blocks away from Mesa Grill.
Flay opened a second Mesa Grill at Caesars Palace in Las Vegas in 2004, and in 2005 he opened Bar Americain, an American Brasserie, in Midtown Manhattan. He continued to expand his restaurants by opening Bobby Flay Steak in the Borgata Hotel Casino & Spa in Atlantic City, New Jersey. This was followed by a third Mesa Grill in the Bahamas, located in The Cove at AtlantisParadiseIsland, which opened on March 28, 2007. The Las Vegas Mesa Grill earned Flay his only Michelin Star in 2008, which was taken away in the 2009 edition. Michelin did not publish a 2010 or 2011 Las Vegas edition so the star could not be re-earned.
Bolo Bar & Restaurant closed its doors on December 31, 2007, to make way for a condominium.
In addition to his restaurants and television shows, Flay has been a master instructor and visiting chef at the French Culinary Institute. Although he is not currently teaching classes, he occasionally visits when his schedule permits.
Flay established the Bobby Flay Scholarship in 2003. This full scholarship to the French Culinary Institute is awarded annually to a student in the Long Island City Culinary Arts Program. Flay personally helps select the recipient each year.
Flay opened Bobby’s BurgerPalace in Lake Grove, New York on July 15, 2008. The restaurant is located at the Smith Haven Mall. The restaurant is an homage to Flay’s memories of hamburger shops from when he was a child. A second location opened on December 5, 2008 at the Monmouth Mall in Eatontown, New Jersey. and a third location opened March 31, 2009 in The Outlets at BergenTownCenter in Paramus, New Jersey. Flay’s fourth shop opened at the Mohegan Sun Casino in Southeast Connecticut July 1, 2009, which is also the location of his second Bar Americain, which opened on November 18, 2009. Flay’s fifth location of the burger chain opened in Philadelphia’s University City on April 6, 2010. The sixth location of Bobby’s BurgerPalace opened in Washington D.C at 2121 K Street in Northwest on August 16, 2011
Gordon James Ramsay (pron.: /ˈræm.ziː/), OBE (born 8 November 1966) is a British celebrity chef, television personality and restaurateur. He has been awarded 15 Michelin stars in total and currently holds 14.
Ramsay is known for presenting TV programmes about competitive cookery and food, such as the British series Hell’s Kitchen, The F Word, Ramsay’s Best Restaurant, Ramsay’s Kitchen Nightmares, Gordon’s Great Escape, Gordon Behind Bars and Gordon Ramsay’s Ultimate Cookery Course, along with the American versions of Hell’s Kitchen, Kitchen Nightmares, MasterChef and Hotel Hell.
Gordon Ramsay was born in Johnstone, Renfrewshire, Scotland, and raised in Stratford-upon-Avon, Warwickshire, England from the age of 5. Ramsay is the second of four children; he has an older sister, Diane, a younger brother, Ronnie, and a younger sister, Yvonne. Ramsay’s father Gordon (died 1997) was, at various times, a swimming pool manager, a welder, and a shopkeeper; his mother, Helen Cosgrove, and Yvonne have been nurses. Ramsay has described his early life as “hopelessly itinerant”, as his family moved constantly due to the aspirations and failures of his father, who was violent. In 1976, they finally settled in Stratford-upon-Avon where he grew up in the Bishopton area of the town. Ramsay has described his father as an alcoholic.. In his autobiography, Humble Pie, describes his early life as being marked by abuse and neglect from this “hard-drinking womaniser”.At the age of 16, Ramsay moved out of the family house into a flat in Banbury
Early cooking career
By this time, Ramsay’s interest in cooking had already begun, and rather than be known as “the football player with the gammy knee” at age 19, Ramsay paid more serious attention to his culinary education. After weighing his options, Ramsay enrolled at NorthOxfordshireTechnicalCollege, sponsored by the Rotarians, to study Hotel Management. He describes his decision to enter catering college as “an accident, a complete accident.
In the early 1980s, he worked as a commis chef at the Wroxton House Hotel then ran the kitchen and 60-seat dining room at the Wickham Arms, until his sexual relationship with the owner’s wife made the situation difficult. Ramsay then moved to London, where he worked in a series of restaurants until being inspired to work for the temperamental Marco Pierre White at Harvey’s.
After working at Harveys for two years and ten months, Ramsay, tired of “the rages and the bullying and violence”, decided that the way to further advance his career was to study French cuisine. White discouraged Ramsay from taking a job in Paris, instead encouraging him to work for Albert Roux at Le Gavroche in Mayfair. (While at Le Gavroche, he met Jean-Claude Breton, now his maître d’ at Royal Hospital Road.) After working at Le Gavroche for a year, Albert Roux invited Ramsay to work with him at Hotel Diva, a ski resort in the French Alps, as his number two. From there, Ramsay moved to Paris to work with Guy Savoy and Joël Robuchon, both Michelin-starred chefs. He continued his training in France for three years, before giving in to the physical and mental stress of the kitchens and taking a year to work as a personal chef on the private yacht Idlewild, based in Bermuda
Upon his return to London in 1993, Ramsay was offered the position of head chef at La Tante Claire in Chelsea. Shortly thereafter, Marco Pierre White re-entered his life, offering to set him up with a head chef position and 10% share in the Rossmore, owned by White’s business partners. The restaurant was renamed Aubergine and went on to win its first Michelin star fourteen months later. In 1997, Aubergine won its second Michelin star. Despite the restaurant’s success, a dispute with Ramsay’s business owners and Ramsay’s dream of running his own restaurant led to his leaving the partnership in 1997. In 1998, Ramsay opened his own restaurant in Chelsea, Restaurant Gordon Ramsay, with the help of his father-in-law, Chris Hutcheson. The restaurant gained its third Michelin star in 2001, making Ramsay the first Scot to achieve that feat.
From his first restaurant, Ramsay’s empire has expanded rapidly, next opening Petrus, where six bankers famously spent over £44,000 on wine during a single meal in 2001. then Amaryllis in Glasgow (which he was later forced to close) and later Gordon Ramsay at Claridge’s. Restaurants at the Dubai Creek and Connaught hotels followed, the latter branded with his protégé Angela Hartnett’s name. Ramsay has opened restaurants outside the UK, beginning with Verre in Dubai. Gordon Ramsay at Conrad Tokyo and Cerise by Gordon Ramsay both opened in Tokyo in 2005, and in November 2006, Gordon Ramsay at the London opened in New York City, winning top newcomer in the city’s coveted Zagat guide, despite mixed reviews from professional critics.
In 2007, Ramsay opened his first restaurant in Ireland, Gordon Ramsay at Powerscourt, at the Ritz-Carlton Hotel in Powerscourt, Co. Wicklow, In May 2008 he opened his first restaurant on the US west coast – Boxwood, in The London West Hollywood hotel, formerly the Bel-Age hotel on the Sunset Strip in Los Angeles.
On 9 August 2011 Ramsay opened his first Canadian restaurant in Montreal – Laurier Gordon Ramsay, formerly Rotisserie Laurier BBQ. However, in February 2012 Danny Lavy — the owner of the restaurant — announced the restaurant was disassociating itself from Ramsay, citing a lack of involvement and understanding on Ramsay’s part
Opened in 1998, Restaurant Gordon Ramsay was Ramsay’s first solo restaurant, located at Royal Hospital Road, London. In 2001, it was voted Top Restaurant in the U.K. in the London Zagat Survey and was awarded its third Michelin star, making Gordon Ramsay the first Scottish chef to have ever won three Michelin stars. Though he spends more time on television than in the kitchen, Gordon Ramsay’s Chelsea restaurant still managed to retain its three Michelin star status according to the latest edition of the guide. Ramsay is one of only four chefs in the UK to maintain three Michelin Stars for his restaurant (the others being Heston Blumenthal, Alain Ducasse and Alain Roux). He was appointed Officer of the Order of the British Empire (OBE) from Queen Elizabeth II in the 2006 honours list for services to the hospitality industry, but almost missed the award when his plane was delayed.
In July 2006, Ramsay won the Catey award for “Independent Restaurateur of the Year”, becoming only the third person to have won three Catey awards, the biggest awards of the UK hospitality industry. Ramsay’s two previous Catey awards were in 1995 (Newcomer of the Year) and 2000 (Chef of the Year). The other two triple-winners are Michel Roux, and Jacquie Pern.
In September 2006, he was named as the most influential person in the UK hospitality industry in the annual Caterersearch 100 list, published by Caterer and Hotelkeeper magazine. He overtook Jamie Oliver, who had been top of the list in 2005.
Also in 2006, Ramsay was nominated as a candidate for Rector of the University of St Andrews, but was beaten at the polls by Simon Pepper. Despite a publicity campaign, Ramsay never visited St Andrews and did not appear in press interviews.
Ramsay’s flagship restaurant, Restaurant Gordon Ramsay, was voted London’s top restaurant in food bible Harden’s for eight years, but in 2008 was placed below Petrus, a restaurant run by former protégé Marcus Wareing
Nigella Lucy Lawson (born 6 January 1960) is an English food writer, journalist and broadcaster. Lawson is the daughter of Nigel Lawson, the former Chancellor of the Exchequer, and Vanessa Salmon, whose family owned the J. Lyons and Co. empire. After graduating from Lady Margaret Hall, OxfordUniversity, Lawson started work as a book reviewer and restaurant critic, later becoming the deputy literary editor of The Sunday Times in 1986. She then embarked upon a career as a freelance journalist, writing for a number of newspapers and magazines. In 1998, Lawson brought out her first cook book, How to Eat, which sold 300,000 copies and became a best-seller. She went on to write her second book in 2000, How to be a Domestic Goddess, winning her the British Book Award for Author of the Year.
In 1999, she hosted her own cooking show series, Nigella Bites on Channel 4, which was accompanied by another best-selling cook book. The Nigella Bites series won Lawson a Guild of Food Writers Award; her 2005 ITV daytime chat show Nigella was met with a negative critical reaction and was cancelled after attracting low ratings. Lawson hosted the Food Network’s Nigella Feasts in the United States in 2006 followed by a three-part BBC Two series, Nigella’s Christmas Kitchen, in the United Kingdom. This led to the commissioning of Nigella Express on BBC Two in 2007. Her own cookware range, Living Kitchen, has a value of £7 million, and she has sold more than 3 million cook books worldwide.
Renowned for her flirtatious manner of presenting, Lawson has been called the “queen of food porn”. She is neither a trained chef nor cook, and has assumed a distinctly relaxed approach to her cooking.
Paula Hiers Deen (born January 19, 1947) is an American cook, cooking show host, restaurateur, author, actress and Emmy Award-winning television personality. Deen resides in Savannah, Georgia, where she owns and operates The Lady & Sons restaurant with her sons, Jamie and Bobby Deen. She has published fourteen cookbooks. Though married in 2004 to Michael Groover. she uses the surname Deen, from her first marriage
Deen was born Paula Hiers in Albany, Georgia. the daughter of Corrie A. (née Paul) and Earl Wayne Hiers, Sr. Her parents died before she was 23, and an early marriage ended in divorce. In her 20s, Deen suffered from panic attacks and agoraphobia. She then focused on cooking for her family as something she could do without leaving her house. Her grandmother Irene Paul had taught her the hand-me-down art of Southern cooking; one of the only places she felt safe was at her own stove, making thousands of pots of chicken and dumplings. She later moved to Savannah, Georgia, with her sons. In 1989, she divorced her husband, Jimmy Deen, to whom she had been married since 1965. She was left with only $200 and money was tight raising both her kids and her younger brother, Earl (“Bubba”). She tried hanging wallpaper, working as a bank teller, selling real estate and insurance. She then started a catering service, making sandwiches and meals, which her sons Jamie and Bobby delivered.
Deen’s home business, The Bag Lady, soon outgrew her kitchen. In January 1996, Deen opened her own restaurant, The Lady & Sons, in downtown Savannah, on West Congress Street. Within a few years, the restaurant moved to a larger building in Savannah’s historic district. USA Today named The Lady & Sons the “International Meal of the Year” in 1999. The specialty is a buffet, which typically includes sweet potatoes, macaroni and cheese, deep-fried Twinkies, fried chicken, cheesy meatloaf, greens, beans, and creamed corn. Every meal is served with a garlic cheese biscuit and a hoecake. Her sons are also involved in managing the restaurant, which is popular with tourists visiting Savannah.
In 2008, Deen opened another restaurant, the Paula Deen Buffet, at Harrah’s Tunica Casino in Tunica, Mississippi. It has an entrance facade modeled on Deen’s home in Savannah and features Southern cooking.
In September 2009, Deen announced a new dessert line to be sold at Walmart including signature pies Apple Crunch Top, Dark Rum Pecan, Old Fashioned Fudge and Gooey Butter Cake bars.
Books and magazines
In 1997, Deen self-published The Lady & Sons Savannah Country Cooking and The Lady & Sons Savannah Country Cooking 2. Both cookbooks featured traditional Southern recipes. She has since published two more, written with Martha Nesbit. Deen has appeared on QVC and on The Oprah Winfrey Show (first in 2002, twice in 2007 and once in 2010). Her life story is featured in Extraordinary Comebacks: 201 Inspiring Stories of Courage, Triumph, and Success (2007, Sourcebooks).
In April 2007, Simon & Schuster published Deen’s memoir, It Ain’t All About the Cookin’. She launched a lifestyle magazine called Cooking with Paula Deen in November 2005. which claimed a circulation of 7.5 million in March, 2009.
She also has a restaurant in Harrah’s Casino in Cherokee, NC.
Deen’s relationship with Food Network began in 1999, when her friend Erin Lewis introduced her to Gordon Elliott, who then introduced her to her current agent, Artist’s Agency owner Barry Weiner. Elliott took her through the city for a series of Doorknock Dinners episodes. She also appeared on Ready, Set, Cook!. Deen was invited to shoot a pilot named Afternoon Tea in early 2001. The network liked it, and eventually gave Deen her own show, Paula’s Home Cooking, which premiered in November 2002. Paula’s Home Cooking was originally taped in Millbrook, New York at the home of Gordon Elliott, the show’s executive producer. Deen mentioned in an on the March 13, 2006, edition of The Daily Buzz that the next batch of episodes of her show would be taped at her home in Savannah, Georgia. According to the first of those episodes, actual production at her new Savannah home began in November 2005.
Since then, Deen has been given two more Food Network shows, Paula’s Party and Paula’s Best Dishes. Paula’s Party premiered on the Food Network in 2006 and Paula’s Best Dishes debuted on June 8, 2008.
A televised biography of Deen was aired on an episode of the Food Network’s Chefography program, in March 2006.
In December 2007, Deen teamed with Cat Cora and faced Chefs Tyler Florence and Robert Irvine in battle Sugar on the holiday special of Iron Chef America. At the end, Deen and Cora won.
Deen also helped Pat and Gina Neely get their first Food Network show, Down Home with the Neelys. During the summer of 2006, her sons, Bobby and Jamie Deen, featured the Neelys’ Bar-B-Que Nashville location on their Food Network show Road Tasted. In September 2006, Paula ate at the Neelys’ downtown Memphis restaurant and was impressed. In January 2007, the Neelys were invited to appear on Paula’s Party. which eventually led to the Down Home show. In July 2008, the Neelys would also take over Road Tasted from the Deen brothers.
In May 2008, Deen announced at the Metropolitan Cooking and Entertaining Show that she had signed a deal to host a talk show beginning in September 2009.
Deen has appeared in public service announcements for Civitan International.
On February 23, 2011, Deen appeared on the show Top Chef, and sat at the Judges Table.
On July 17, 2012, Deen appeared on the FOX show MasterChef as a celebrity judge.
Mario Batali (also known as Malto Batali, born September 19, 1960) is an American chef, writer, restaurateur and media personality. In addition to his classical culinary training, he is an expert on the history and culture of Italian cuisine, including regional and local variations. Batali co-owns restaurants in New York City, Las Vegas, Los Angeles, Singapore, Hong Kong and Westport, Connecticut. Batali’s signature clothing style includes shorts and orange Crocs
Batali was born in Seattle, Washington, the son of Marilyn (née LaFramboise) and Armandino Batali. His family moved to Yakima, Washington shortly thereafter. When Batali was about 8, his family moved back to Seattle when his father got a job as an engineer for Boeing. His father worked for Boeing for thirty years, then, after retirement, opened a meat-curing shop, Salumi, in Seattle.
He is of Italian ancestry on his father’s side, and French Canadian ancestry on his mother’s side.
According to research done by Professor Henry Louis Gates, Jr. (of HarvardUniversity, in 2010 for the PBS series Faces of America), his paternal great-great grandparents opened an Italian foods store in 1903. Batali’s family roots are found almost entirely in the Western United States. Mario’s great-great-grandfather left Italy in 1899, going to Butte, Montana to work in the copper mines, but later moved west to settle in Seattle.
Mario moved to Spain with his family in 1975 and returned to the U.S. in 1978 to attend RutgersUniversity, where he majored in Spanish Language, Theatre and Economics, and graduated in 1982. He later went to attend Le Cordon Bleu, though he left because he found the pace too slow and felt that the best way for him to learn was in a professional kitchen. Mario currently lives in New York City with his wife Susi Cahn (of Coach Dairy Goat Farm) and two sons, Leo and Benno. He also owns homes in Northport, Michigan, and Red Hook, New York.
Batali is one of the principal subjects of Bill Buford’s 2006 book, Heat.
During college Batali worked as a dishwasher at “Stuff Yer Face” restaurant in New Brunswick, New Jersey, quickly moving up to stromboli and pizza maker. Batali went on to serve as an assistant in the kitchens at the “Six Bells” public house in the Kings Road, Chelsea, under Marco Pierre White, La Tour d’Argent in Paris, Moulin de Mougins in Provence, and the Waterside Inn, outside London. In 1985 he worked as a sous chef at the Four Seasons Clift in San Francisco before being promoted to helm the Four Seasons Biltmore Hotel’s La Marina restaurant in Santa Barbara. At twenty-seven, Batali was the highest paid young chef in the company. In 1989 he resigned and moved to the northern Italian village of Borgo Capanne to apprentice in the kitchen at La Volta, where he sought to master a traditional style of Italian cooking inspired by his grandmother, Leonetta Merlino.
In 1993, Batali opened “Po”. In 1998, with business partner Joseph Bastianich (son of Lidia Bastianich), he went on to start “Babbo Ristorante e Enoteca”. The pair have since opened seven additional restaurants. Lupa (1999), Esca (2000), Otto Enoteca Pizzeria (2003), Casa Mono (2004), Bar Jamon (2004), Bistro Du Vent (2004, closed in 2006), Del Posto (2005), Enoteca San Marco (2007 in Las Vegas, Nevada), B&B Ristorante (2007 in Las Vegas, Nevada), Tarry Lodge (in Port Chester, NY), CarneVino (2008 in Las Vegas, Nevada), Tarry Lodge in Westport, CT (2011), and a shop named Italian Wine Merchants (1999) which is no longer under Batali’s ownership.
The New York Post reported in September 2007 that Batali’s contract with the Food Network would not be renewed, and that he would no longer be featured on its Iron Chef America series. The article further reported that although Batali had not initially been dismissed from Iron Chef America, he decided not to make any further appearances on the show after the network made the decision to cancel his cooking show, Molto Mario, which had been airing on Food Network since 1997. A Food Network spokesperson confirmed to ABC News that Molto Mario would no longer be aired, but said that “Mario Batali is still part of the Food Network family. Sometimes family members go off and do other things. We completely blessed his decision to go to PBS … He is still going to appear on Iron Chef America.” No new episodes of Molto Mario have been filmed since 2004, but the network continued airing re-runs, with reruns currently airing first on Fine Living and currently on Fine Living’s replacement channel Cooking. Batali was absent on the season finalé of The Next Iron Chef, but he appeared twice during Iron Chef America’s 2008 season, and his likeness has been licensed to appear in the Nintendo game Iron Chef America: Supreme Cuisine. As of episodes airing in 2010, Batali’s name and likeness do not appear in the show’s opening credits.
Batali is featured in PBS’s show Spain… on the Road Again with Gwyneth Paltrow, Mark Bittman (of The New York Times) and Claudia Bassols (a Spanish actress) featuring Spanish cuisine. The 13-episode series was filmed from October 2007 into early 2008. This will be the first of a series of shows that will be developed for PBS over the next several years. Batali is also in negotiations with Travel Channel to develop a series on Italian cuisine and culture with Anthony Bourdain that reportedly will be an “exhaustive, definitive Italy series with the kind of production values that Planet Earth had”.
Batali teamed up with premium drum stick producer Vic Firth to create custom kitchen tools. Together they designed a line of wooden rolling pins, pepper grinders and salt grinders.
In 2009, Batali announced the creation of the Mario Batali Foundation “to educate, empower and encourage children”.The foundation is an event-driven fundraiser for children’s disease research, children’s hunger relief, and literacy programs.
Batali has been critical of fellow international chef Gordon Ramsay, calling his cooking styles dated and boring. Although the New York Post reported, in 2009, of a feud between Ramsay and Batali, Batali has stated, “We really don’t even know each other…. I’d love to hang out with him.”
In 2009, Batali made his film debut in Wes Anderson’s Fantastic Mr. Fox.
In 2010, Batali teamed with High Five Labs to create his own iPhone app called Mario Batali Cooks!. The following year, Batali became a co-host of ABC-TV’s daytime show The Chew.
Batali recently lost 45 pounds, hoping to shed about 80 pounds total. Batali said he decided to lose weight after he saw a picture of himself. He counts on light exercise and portion control to lose the weight. Batali said, “It’s really about calorie intake and calorie outtake. You just have to eat enough to get you to the next meal.”
Mario is featured also in the MMORPG World of Warcraft: Cataclysm: in Stormwind City there is the NPC Bario Matalli which is regarded as “Sous Chef” and feature the highest-level cooking recipes available.
In 2012, Mario Batali plans to open 3 restaurants in Hong Kong
Emeril John Lagasse (pronounced /ˈɛmərəl ləˈɡɑːsi/ em-ər-əl lə-gah-see; born October 15, 1959) is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril as well as catchphrases such as “Kick it up a notch!” and “Bam!” The “Emeril Empire” of media, products and restaurants generates an estimated US$150 million annually in revenue.
Lagasse was born on October 15, 1959, in Fall River, Massachusetts to a Canadian Québécois father, John, and Portuguese mother, Hilda. He has distant relatives in Connecticut’s New Haven and New London counties. He worked in a Portuguese bakery as a teenager where he discovered his talent for cooking and subsequently enrolled in a culinary arts program at DimanRegionalVocationalTechnicalHigh School. His talents as a percussionist earned him a scholarship to the New England Conservatory of Music but he chose instead to attend Johnson & Wales University in hopes of becoming a chef. He met his first wife, Elizabeth Kief, while working at a restaurant called “Venus De Milo” to pay his way through school. He attended Johnson and Wales in 1978 and the school later awarded him a honorary doctorate.
In 1982 Lagasse succeeded Paul Prudhomme as Commander’s Palace’s executive chef.
After the birth of daughters Jessica and Jillian, Elizabeth Kief and Lagasse divorced. Lagasse married a second time to a fashion designer, Tari Hohn, but that too ended in divorce. Lagasse married a third time on May 13, 2000 to a real estate broker, Alden Lovelace. He and Lovelace had a son, Emeril John Lagasse IV, on March 2003, and a daughter, Meril Lovelace Lagasse, on December 10, 2004.
In 2010 as a result of the Deepwater Horizon oil spill, Lagasse appeared in a commercial to raise awareness for the spill. Also starring in the commercial were Sandra Bullock, Peyton and Eli Manning, Jack Del Rio, Drew Brees, James Carville, Blake Lively, and John Goodman.
Lagasse revealed in an episode of Emeril’s Originals that he was a drummer before becoming a chef, and that he still drums as a hobby.
Lagasse initially gained fame in the culinary world as executive chef of Commander’s Palace. After leaving Commander’s he opened his first restaurant, Emeril’s, in New Orleans, Louisiana, in 1990. It was designated “Restaurant of the Year” in Esquire magazine of that year. Lagasse is mainly known for his emphasis on Creole and Cajun cooking styles. Indeed, many of his restaurants—as well as his corporate office, Emeril’s Homebase—are located in New Orleans. Lagasse is the executive chef and proprietor of thirteen restaurants.
In April 2008 Emeril closed the doors on Emeril’s Atlanta, which had been open since 2003.
In May 2009 during preparations for the opening of Emeril’s Chop House at the Sands Casino Resort Bethlehem, Emeril announced that he had plans to open two more restaurants in the resort—the first of which will open in November 2009 and will focus on gourmet burgers.
In August 2011, Emeril’s Miami closed its doors.
Emeril Lagasse now[when?] has three restaurants at the Sands Casino Resort Bethlehem in Bethlehem, Pennsylvania; Emeril’s Chop House, Burgers and More by Emeril, and Emeril’s Italian Table. There are currently no plans to open any more at this location.
Lagasse also recentlyopened a new restaurant in Charlotte, North Carolina named e2 Emeril’s Eatery. This was opened to acclaim in Uptown Charlotte on Jan. 26, 2011. It features most of Emeril’s specialties, but also includes local North Carolina (NC) favorites, including NC caught seafoods. It is located near the DukeEnergyCenter in Uptown, near other upscale restaurants. Emeril made personal appearances on Jan. 26 and 27 to open this new restaurant
Television and film
Emeril first appeared on television on the show Great Chefs where he was featured on no fewer than ten episodes including Great Chefs, the Louisiana New Garde, New Orleans Jazz Brunch and Great Chefs — Great Cities. After several appearances on several other FoodTV programs, Lagasse hosted his own show, The Essence of Emeril. “Essence” in the title refers to Emeril’s Essence, the name of a spice blend of his own concoction that he frequently uses in his cooking, and which is commercially available in several flavors. He also often suggested that viewers of his show create their own spice blends that reflect their personal tastes and be unafraid to use them to customize the dishes he would teach. Lagasse has been nominated eight times for a Daytime Emmy Award for his Food Network shows without winning. On November 27, 2007 The Food Network announced that it would be canceling the Emeril Live show on December 11, 2007. The Food Network, however, stated that Essence of Emeril will continue production.
Lagasse briefly starred in a self-titled TV sitcom on NBC during the 2001 fall season with Robert Urich, but it was canceled after several episodes and widely panned by critics. Lagasse also appeared on Shop at Home Network (which, like Food Network, was owned by Scripps Networks), on the show From Emeril’s Kitchen from 2005–06. The program was discontinued after Scripps liquidated Shop at Home’s assets to Jewelry Television in June 2006. Lagasse has appeared on the Home Shopping Network for the channel’s 30th anniversary.
On television, Lagasse is known for his light and jovial hosting style as well as several catchphrases, including “Bam! “kick it up a notch,” “aw, yeah, babe” and “feel the love,” usually said before or after adding something spicy to a dish, or after the reaction to adding something, respectively. When frying or making dishes like sausage, Lagasse advocates using genuine lard, boasting, “Pork fat rules!” This style developed fully and Lagasse became more comfortable when a live studio audience was added in the change from Essence of Emeril to Emeril Live.
Lagasse also acted as Grand Marshall of the 2008 Tournament of Roses Parade and presided over the nationally telecast coin-toss before the game wearing a business suit—a rarity for Lagasse who is normally attired in chef’s garb.
Lagasse is currently hosting his new daily series Emeril Green that airs on Discovery Channel’s new eco-lifestyle network Planet Green. Emeril Green is filmed on location at Whole Foods Markets across the United States.
Emeril made a guest appearance on Jon & Kate Plus 8 during the show’s 5th season to help celebrate their 100th episode in May 2009. He also provided the voice of Marlon the Gator in the 2009 Disney film, The Princess and the Frog.
In November 2009 Lagasse announced that he is planning a new cooking show featuring him that he hopes will be featured on network prime time television.
Lagasse also teamed with fellow Food Network personality Mario Batali in a tag battle against Bobby Flay and White House executive chef Cristeta Comerford on an episode of Iron Chef America which aired on January 2, 2010.
In April 2010 Lagasse began hosting a new weekly variety program, The Emeril Lagasse Show, which airs on Ion Television each Sunday.
In September 2011, he hosted a show from Hallmark Channel called Emeril’s Table, it was cancelled after one season.
Now he hosting a new Cooking Channel show called Emeril’s Florida
On the Animated television show Futurama, Lagasse is parodied by the Alien Chef Elzar, who often uses Lagasse’s signature “BAM!” and “Knock it up a notch!”
Contribution to space exploration
In August 2006 Lagasse contributed several recipes to the meal selection aboard the International Space Station, as part of a general NASA effort to improve the quality of the food supply for astronauts. Lagasse’s cuisine in particular was selected in the hopes that the spicier fare would offset the reported tendency of microgravity to deaden flavors
Lagasse describes what he calls his new and different use of local, Louisiana ingredients in his own interpretation of Creole, strongly influenced by Asian, Portuguese, and Southwestern, as “New New Orleans” cooking. The styles of cuisine from Lagasse’s many restaurants vary a great deal from one another. Tchoup-Chop in Orlando is “Pan-Asian” while Delmonico at The Venetian in Las Vegas is a steakhouse with a Southern flair.