Tom Colicchio and the Shrimp Hazing Incident

from Tinfoil Swans · host Food & Wine

On the 25th anniversary of his groundbreaking restaurant Craft, and 20th anniversary of Top Chef, Tom Colicchio reflects on his path from teenage short-order cook to one of the defining figures in American dining. He opens up about ADHD, a dangerous road not taken, a surprise appearance by a Jacques Pépin cookbook, the moment he chose cooking over everything else, and why he’s now pushing for better work-life balance in restaurant culture. Visit foodandwine.com/tinfoilswans for more. Episode Art Courtesy of Food & Wine / Daniel Brennan Learn more about your ad choices. Visit podcastchoices.com/adchoices

Episode metadata supplied by the publisher feed · Published Mar 31, 2026

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Tom Colicchio and the Shrimp Hazing Incident

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