Current Roles:

• Head Judge, Top Chef (2006–Present): Tom Colicchio is best known as the head judge on Top Chef, where he provides expert critique and guidance to aspiring chefs in the competitive culinary reality show.
• Founder & Chef, Crafted Hospitality (2008–Present): Colicchio is the founder and head chef of Craft Restaurants and Colicchio & Sons, overseeing a collection of critically acclaimed restaurants.
• Owner, Riverpark Restaurant (2009–Present): Colicchio is the owner of Riverpark, an innovative farm-to-table restaurant in New York City.
• Philanthropist & Activist: Colicchio is also a passionate advocate for sustainable farming and food policies, with an emphasis on hunger and food insecurity.

Previous Roles:

• Executive Chef, Craft Restaurants (2003–Present): Colicchio played a major role in developing Craft, which has grown into a successful restaurant brand.
• Judge, Iron Chef America (2004–2014): Colicchio was a recurring judge on this highly competitive cooking show.
• Culinary Director, Gramercy Tavern (1994–2001): Colicchio helped develop the menu and culinary direction for this New York institution.

Notable Speaking Engagements:

• The James Beard Foundation Awards: Colicchio has been a speaker and presenter at the prestigious James Beard Foundation events, which celebrate culinary excellence.
• TEDx: Colicchio has spoken at various TEDx events, sharing his insights on food sustainability and the future of the culinary industry.
• National Restaurant Association (NRA): He has given keynote speeches at the NRA show, discussing trends in food service, restaurant management, and sustainability.

Brands Worked With:

• Craft Restaurants
• Riverpark
• Top Chef
• Sweetgreen (Partnership for sustainability)
• Blue Apron (Partnership in recipe development)

Why Companies Hire Him: Tom Colicchio is hired for his expertise in the culinary arts, restaurant management, and sustainability. As the head judge of Top Chef, he has a public platform that makes him a sought-after figure for culinary innovation and food culture. His work in sustainable food systems and activism also makes him an ideal spokesperson for brands focused on food production, environmental responsibility, and healthy eating. Companies seeking to develop high-quality, innovative culinary experiences would benefit from Colicchio’s guidance.