Graham Elliot is an acclaimed chef, cookbook author, and TV personality. Born into a Navy family, he developed a deep passion for food, experiencing diverse culinary traditions across the globe. Starting as a dishwasher, Graham’s talent led him to become the youngest chef in the US to receive four-star reviews from major publications. He earned three James Beard Award nominations and was named one of Food & Wine magazine’s “Best New Chefs”.
In 2008, Graham Elliot’s restaurant gained two Michelin stars, a rare feat achieved by only fifteen establishments nationwide. Alongside his culinary journey, he charmed audiences for ten seasons on MasterChef and MasterChef Junior, working with renowned chef Gordon Ramsay. Graham also judged on Bravo’s Top Chef for three seasons. His contributions earned him Chef of the Year and a place in the Chicago Chefs Hall of Fame. Mayor Rahm Emanuel even proclaimed a day in his honor.
Beyond restaurants, Graham served as culinary director at Lollapalooza since 2009, catering to over 100,000 attendees and famous musicians backstage. Currently, he hosts and judges PBS’s The Great American Recipe, sharing his culinary wisdom. Graham is a devoted father of three and resides in Fort Worth, Texas, where he works as the Culinary Director and Partner of FAR Out Hospitality Group with chef Felipe Armenta.
Under the FAR Out Hospitality Group, Graham Elliot is involved in several renowned restaurants, including Cowboy Prime, Tavern, Press Cafe, Towne Grill, Pacific Table, Maria’s Mexican Kitchen, F1 Smokehouse, and the newly opened Le Margot in Fort Worth, Texas. Le Margot, curated by Chef Felipe Armenta and Michelin Star Chef Graham Elliot, offers a delightful range of French cuisine dishes that reflect the diversity of French culinary traditions while incorporating local and seasonal ingredients.
Graham Elliot’s creativity, passion, and relentless pursuit of excellence have made him an iconic figure in the culinary world. His dishes inspire and leave a lasting legacy, Don’t Miss Graham Elliot on the Cooking Stage on Saturday at 1:00!