Cast Blog: #TOPCHEF

Tom Colicchio Answers Your Restaurant Wars Qs

Tom Talks Boston

Black Fish, Beige Veal, Red Herring

Tastes Like Chicken

Last Stance Kitchen

To Thine Own Self Be True

Best Episode Ever

Hog Hell

Clucked Up

Restaurant Woes

Staying Well While Eating Well

Happy New Year!

Feeding the Faris-Pratt Family

Tepid Teamwork

Tracing Tradition

Home Team Advantage?

The Auditions

Best Food Ever Served on 'Top Chef'

On Being KO'd for Kale and Concept

Bloody Great Feast

The Inevitable BBQ Challenge

Strogan Off


A Lot at Steak

Door to Door in Dallas


Pink Team Pathos

Bubble Over

Cooking for Coats, Bombing for Boarding Passes

Phenomenal Finale

Baby on Board!

Conch Artists

The Quickfire and a Kitchen Fire Conspire, and Carla's Time's Expired

Plating Personal History

On Protecting Recipes and Wildlife

Monsters and a Monster Store

From Beef Tongue to Burgers, Chicken Pot Pie to Cheese Sauce

Reservations about Risotto at Rao's

Restaurant Wars Redo

OK, So Jamie’s Gone: NOW What are You Mad at Me For?

Tom Colicchio Answers Your Restaurant Wars Qs

Tom responds to your pressing questions about Season 12's Restaurant Wars episode.

@nikkisee: @BravoTopChef @tomcolicchio how did you feel about the family style approach that four pigs took for #restaurantwars?
Tom Colicchio: I loved it. My restaurant Craft is built around this style of service.




@alissa_cobb: @BravoTopChef @tomcolicchio Adam sure did make the FOH his "b" in #restaurantwars What is the most important quality FOH leaders need IYO?

TC: An inherent desire to make their guests happy.


‏@LauraRHONC: @BravoTopChef @Bravotv @tomcolicchio If able 2see footage of #RestaurantWars chefs before choosing a winner would it change UR mind? #AskTom
TC: Possibly, but we don’t get to see any of that footage. Part of the challenge is for the chefs to articulate their concepts to us in a sensible fashion.


@VanessaHardee: @BravoTopChef @tomcolicchio Can you explain, briefly, how should the ticket/expedite system work?

TC: It's a surprisingly complex system that a brief answer wouldn't do justice. . .


Judy Massey via Facebook: Why did no one mention the too salty scallops at Four Pigs? And what do you do with diners' comments? (My daughter and l were diners.)

TC: Unfortunately we can't fit every comment we receive into an episode due to the editing process (which is likely why the salty scallops weren't discussed).