Latest news with #TomColicchio
Forbes
6 days ago
- Entertainment
- Forbes
‘Top Chef' Season 23 Set in the Carolinas, Bravo Confirms
Kristen Kish, Tom Colicchio, and Gail Simmons return for Top Chef Season 23, set in Charlotte, NC ... More and Greenville, SC. Production begins summer 2025. Top Chef is heading south. Bravo announced on July 23 that Season 23 will be filmed in Charlotte, North Carolina, with episodes also set in Greenville, South Carolina. Production starts this summer, and the season is expected to premiere in 2026. Kristen Kish returns as host alongside judges Tom Colicchio and Gail Simmons, and the new setting promises a spotlight on Southern ingredients, regional hospitality, and two fast-growing food cities. The move follows the show's recent Emmy nominations and its continued evolution post–Padma Lakshmi. Where is Top Chef Season 23 filming? Season 23 is centered in Charlotte, North Carolina, with select episodes taking place in Greenville, South Carolina. Bravo described the two locations as 'perfect chefs' playgrounds' known for their bold flavors, agricultural abundance, and 'warm, genuine hospitality.' The show is partnering with the Charlotte Regional Visitors Authority and VisitGreenvilleSC to produce the season. Both tourism boards praised the opportunity to showcase their region's culinary scenes. 'Charlotte's rapidly evolving culinary landscape blends global influences [with] This Southern setting follows the show's regional focus in recent years—from Wisconsin's hearty farm-driven season to the international turn planned for Season 22 in Canada. What does this mean for the Carolinas' food scenes? Top Chef has a long track record of boosting visibility for local chefs and ingredients. Past seasons have helped launch restaurants into national attention, increased food tourism, and brought new eyes to under-the-radar cities. Charlotte and Greenville have both seen rapid culinary growth in the last five years, with buzzy openings, James Beard attention, and farm-to-table emphasis. Being featured on Top Chef could accelerate that momentum. As VisitGreenvilleSC's Heath Dillard put it: 'Hosting Top Chef here is both validation and a celebration.' Who's returning for Season 23? Kristen Kish continues as host after stepping into the role in Season 21. Judges Tom Colicchio and Gail Simmons also return, keeping the core judging panel consistent as the series continues its evolution. When Kish debuted as the new Top Chef host in the Wisconsin season, she brought a calm, collaborative energy to the competition—a shift some viewers welcomed after nearly two decades of Padma Lakshmi's sharper edge. When will Season 23 of Top Chef premiere? No official air date has been announced, but Season 23 will debut sometime in 2026. Based on previous seasons, a spring premiere—likely March or April—is the safest bet. Production kicks off this summer across both cities, and Bravo's announcement confirms the locations were secured in partnership with local tourism agencies. Why does this setting shift matter? This marks the show's first full return to the American South since Top Chef: Charleston in 2016–2017. But while that season focused on a more traditional vision of Southern cooking, the 2026 Carolina setting hints at something broader: international influence, evolving regional identity, and next-gen talent grounded in place. Social media response was immediate—and intense. Within an hour of the season 23 announcement on Instagram, comments poured in from chefs, locals, and longtime fans. 'Welcome to my hood besties!' wrote Charleston-based chef Shuai Wang. 'So excited!! You guys should definitely consider doing an episode in Asheville too!' one commenter added. Others begged for long-overdue Philly and Atlanta seasons, while local voices chimed in with challenge suggestions: seafood on the coast, pimento cheese, and even a Cheerwine cook-off. Greenville's tourism board and the Euphoria festival also celebrated the spotlight. With its 19th consecutive Emmy nomination and its Carolina location locked, Top Chef is entering its next phase with local flavor—and plenty of national attention.
Eater
6 days ago
- Entertainment
- Eater
The Next Season of ‘Top Chef' Heads to the Carolinas
is an editor of Eater's South region, covering Atlanta, Nashville, Miami, New Orleans, and the Carolinas. She has been writing about the food scene in the Carolinas and Savannah for 12 years. Erin has resided in Charleston, South Carolina, for the past 20 years. Tom Colicchio, Gail Simmons, and Kristen Kish will be in the Carolinas this summer. David Moir/Bravo via Getty Images Top Chef host Kristen Kish and judges Tom Colicchio and Gail Simmons will be in Charlotte, North Carolina, and Greenville, South Carolina, this summer to film season 23 of the cooking competition show. The recent announcement was made in partnership with the Charlotte Regional Visitors Authority and Visit Greenville SC. In the press release, Senior Vice President for NBCUniversal, Ryan Flynn, says, 'We're excited to return to the South for Top Chef Carolinas. Charlotte and Greenville are perfect chefs' playgrounds fueled by exceptional local ingredients, bold flavors, a strong agricultural foundation, stunning natural landscapes, and the warm, genuine hospitality the South is known for.' This exciting news also comes on the heels of the announcement that Greenville will host the 2025 Michelin Guide ceremony for the American South. Greenville has been making culinary strides in recent years, including taking home a James Beard Award and marking the 20th anniversary of its signature food festival, Euphoria. This isn't the first time the Top Chef crew has focused on the Carolinas — in 2016, they filmed the 14th season in Charleston, South Carolina, with then-host Padma Lakshmi dining her way through the Lowcountry. If you live in Charlotte or Greenville, the best place to stalk the cheftestants is usually your nearest Whole Foods, as the chefs shop there before most of the competitions.
Yahoo
6 days ago
- Business
- Yahoo
THE MAZE PARTNERS WITH TOM COLICCHIO TO REDEFINE DINING AT NYC'S FIRST ALCOHOL-FREE MEMBERS CLUB, OPENING THIS OCTOBER
NEW YORK, July 23, 2025 /PRNewswire/ -- The Maze, New York City's first alcohol-free members club, is proud to announce that acclaimed chef Tom Colicchio and his team at Crafted Hospitality will lead the club's culinary program as official food and beverage partner. Located at 43 West 24th Street and set to open this October, The Maze will feature an on-site restaurant helmed by Tom Colicchio's team, bringing his signature New American cuisine to a purpose-driven space that reimagines how New Yorkers connect - without alcohol. An 8-time James Beard Award winner and Emmy-winning judge and producer on Bravo's Top Chef, Colicchio is the founder of Crafted Hospitality, whose portfolio includes New York staples Craft, Temple Court, and Vallata, as well as Craftsteak in Las Vegas and Small Batch on Long Island. Beyond the kitchen, Colicchio is a leading voice for food justice, having executive produced A Place at the Table and collaborated with former First Lady Michelle Obama on the Healthy Hunger-Free Kids Act. "What drew me to The Maze was the opportunity to rethink hospitality in a space that's reimagining how people engage with one another," said Tom Colicchio, Owner of Crafted Hospitality. "We're creating a menu that celebrates seasonality, bold flavors, and the kind of dining experience that stays with you long after the meal." The Maze spans 4,600 square feet with a full-service restaurant, coffee bar, lounges, and event spaces designed for connection. A rotating menu of locally sourced ingredients highlights the club's mission of mindful, alcohol-free gathering. "At The Maze, we're redefining how people gather - and that includes how we experience food," said Justin Gurland, Founder and CEO of The Maze. "Partnering with Tom Colicchio and Crafted Hospitality allows us to offer a dining experience that reflects our values of intentionality, connection, and exceptional quality - and creates space for more meaningful moments around the table." Programming at The Maze includes monthly Cornerstone groups and weekly events as a thoughtful alternative to traditional nightlife. Early members span wellness, the arts, tech, and business, reflecting a dynamic, values-driven community. Membership applications open today, with a select number of spaces. Apply now at For more information, visit and follow along on Instagram, @themazenyc. View original content to download multimedia: SOURCE The Maze Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Eater
24-06-2025
- Business
- Eater
After 24 Years, Tom Colicchio Changes the Menu at His Iconic Restaurant
Plus, three new places to eat at Grand Central – and more intel Jun 24, 2025, 2:51 PM UTC Ahead of the Flatiron restaurant's 25th anniversary next year, Craft (43 East 19th Street, at Park Avenue South) is segueing from a family-style menu to a la carte starting today, says chef and owner Tom Colicchio. The Bravo Top Chef judge who oversees his restaurant, along with nearby Vallata, says when he opened over two decades ago, he was still the chef at Gramercy Tavern. And unlike many restaurants at the time, his tastes were veering toward very simple, pared-down, seasonal dishes diners would share at the table. But lately, he has been a bit restless when it comes to the Craft menu. And he has paid attention to two things: One, he wants to be more creative. Two, post-pandemic, 'fewer people are sharing,' he says. He wants to be more responsive to customers in terms of changes in how they want to dine. In addition to a la carte, the menu will include a daily tasting option. First course picks include fluke crudo along with dishes like ricotta agnolotti with peas, favas, and morels. For mains, there's a rabbit mortadella main course, along with items like roasted cod with razor clams and sea beans. He says a through line is that he's still focused on seasonal ingredients. Chef de cuisine Grayson Altenberg is steering the kitchen, while beverage director Cheron Cowan oversees the bar and wine selection. Prices are still a work in progress. A trio of new restaurants is opening in Grand Central (89 East 42nd Street, at Park Avenue). A Penn Station mainstay for 20 years, Tracks Raw Bar & Grill is bringing its oysters and railroad memorabilia to the new Grand Central Madison terminal this summer. Palladino's Steak & Seafood is also closer to opening. The space comes from former NYPD officer-turned-Texas restaurateur Joseph Palladino and chef Sam Hazen, with design by Rockwell Group. And San Wei, a noodle and bubble tea shop with surprising pastrami in Elmhurst, will offer a menu of hand-pulled noodles and boba later this season. Momofuku Noodle Bar in the East Village (171 First Avenue, at East 11th Street) is launching a dinner series called Noodle Nights, kicking off next month. The series of one-night collaborations pairs chef Pablo Vidal with neighborhood spots from Richard Ho of Ho Foods on July 15; Eric Sze of 886 on September 17; and Trigg Brown of Win Son on October 14 (there's no event in August). Each night features a bun, noodle bowl, and a wild card dish created by the guest chef and Vidal. Tickets for the first event are live on OpenTable.
Yahoo
14-06-2025
- Entertainment
- Yahoo
'Top Chef' Season 22 finale: Kristen Kish brought to tears as chefs present their final dishes in Italy
We've come to the end of Top Chef Season 22 (on Hayu in Canada), which started by featuring Canada's robust culinary scene. But moving to Milan, Italy, it was a tense finale to finish a unique season. Up for grabs was the $250,000 grand prize, provided by Saratoga Spring Water, the official water of Top Chef; Delta SkyMiles Diamond Medallion Status, and a $125,000 flight credit to spend on travel with Delta Air Lines. The chef were also competing for a feature in Food & Wine magazine and an appearance at the Food & Wine Classic in Aspen. As the finale began, the three remaining competitors chose sous chefs for their last challenge. They had to make "the best four course progressive meal." Bailey worked with Lana, Shuai chose Paula, and Tristen had Zubair on his side. They had seven hours to prep and cook in total, split with five hours on the first day, and two hours before service the next day. After their first day of prep, the competitors got to enjoy a meal prepared by Kristen Kish, Tom Colicchio, and Gail Simmons. They also got to open up to each other about the experience of being in the competition, from both the competitors and judges perspective. Just hours away from presenting their final dishes, each chef really felt the pressure of the clock. Joining the judges table was Italian chef Carlo Cracco, Sarah Cicolini of SantoPalato in Rome, Top Chef alums Richard Blais and Gregory Gourdet, Food & Wine Editor in Chief Hunter Lewis, Santiago Lastra of Kol restaurant, Genie Kwon and Tim Flores from Kasama, and chef Clare Smyth from the restaurant Core by Clare Smyth. Bailey — Polpo e mozz, tomato dashi and giardiniera — Richard said it was "dumb and brilliant" to put mozzarella and octopus together Shuai — Panpuri with scarlet shrimp, aji verde, salsa macha and gazpacho verde — Clare said the dish was a "flavour explosion" Tristen — Monkfish with pickled turnips, tempura broccoli and baccalà mbongo — Tom said the fish looked undercooked, but didn't eat undercooked, it was just on the line The first course dishes were so impressive, Tom went into the kitchen to give the chefs some encouragement. Bailey — Porcini and robiola anolini alpini with cabbage, pecan and brodo — Clare said the dish was "wholesome" and Kristen said the pecans give it something unique Shuai — Soup dumpling raviolo with pork and king crab, charred leek vinaigrette and lardo — Hunter said it had great balance, but the dumpling needed more soup Tristen — Pollo "dorengo" with injera shrimp toast and shellfish jus — Santiago said it was "next level" and Genie said the star was the shrimp toast, while Tom added that it was perfectly seasoned Bailey — Blacked orata with calabrian chili crunch, whipped tahini, brussels sprouts and beets — Genie said her fish was a little overcooked, but appreciated the creaminess of the tahini, and Gail said it was missing a brightness Shuai — Tangcu ossobuco with sweet and sour sauce, radicchio, long beans and grits — Clare said it was "rustic" and Kristen said the amount of dairy in the grits took over Tristen — Oxtail milanese crépinette with carolina gold rice grits, curry butter and bone marrow gremolata — Gregory highlight the great oxtail and Carlo said it was "perfect" Bailey — Torta di pizzelle with zucca, mascarpone cream and espresso stracciatella gelato — Clare said Bailey "brought it home" and she got a real sense of Bailey's style Shuai — Ambrosia pear and orange jello, pistachio, Italian meringue and coconut — Gregory was impressed by how light this "cool" dessert was Tristen — Tropical root vegetable cake with chutney, charred plantain cream and cassareep sorbet — Carlo called Tristen "a chef," but Richard said this dish "got off the tracks" and was too spicy, while others at the table enjoyed the dish more Kristen got emotional after the final course, getting choked up, with tears in her eyes, as she told the chefs to "embrace it all, feel it all and celebrate all of your accomplishments." After the judges deliberated, Tristen was crown the winner of Top Chef Season 22, really telling a story with his food and his dishes, with the goal of progressing Afro-Caribbean cuisine. "I'm essentially trying to un-colonize colonized dishes," Tristen said as he went into crafting his final menu on the show. In a tearful ending, Tristen said he misses his dad so much, after his step-father died while he was on the show, but concluded the season by saying how happy he is that he stayed in the competition.
