Chicago, IL

Graham Elliot is an award winning chef, television personality and cookbook author. 

Elliot, a self-proclaimed “Navy brat” who has traveled the world and all fifty US states, has accrued many prestigious accolades including multiple James Beard Foundation Nominations. At age 27, Elliot became the youngest four-star chef to be named in any major U.S. city and was named one of Food & Wine magazine’s “Best New Chefs” in 2004. In May of 2008, Elliot opened his eponymous restaurant, Graham Elliot, which went on to become one of only 15 restaurants in the U.S. to be awarded two Michelin stars.

In 2016 after 10 seasons with the MasterChef & MasterChef Jr. franchise, Chef Elliot left the show to join Bravo’s Emmy Award winning hit cooking competitions, Top Chef as a full time judge alongside Tom Colicchio, Padma Lakshmi, and Gail Simmons. Graham is also the host and star of Bravo’s digital series, “Going Off the Menu.” 

As a life-long baseball enthusiast, Major League Baseball has recently tapped him to be the host of their MLB Grub Tour as well as their Culinary Correspondent.

Elliot, an avid music lover and guitarist in his own right and has been Culinary Director of the Lollapalooza music festival, an honor he’s held for the past decade. His first ever restaurant project in Asia, Coast in  the new MGM Cotai, opened in February 2018. Graham Recently completed filming on the new ABC series, family food fight, along side cohosts Ayesha Curry and Cat Cora. The show will air in summer 2019.

Chef Elliot lives in Chicago with his wife Allie, and his three sons Mylo, Conrad and Jedediah. Graham firmly believed in the idea of giving back and is an active member of the community and board member of the Chicago Department of Cultural Affairs and Special Events . Chef Elliot is also extensively involved in multiple charitable organizations including Share Our Strength  the American Heart Association and Smile Train to name a few.


Scallop BLT

Seared scallops with tomato confit, grilled romaine, toasted brioche and bacon vinaigrette

  • Scallops x 4 each
  • Roma tomatoes x 3 each
  • Romaine hearts x 1 each
  • Brioche x 5” x 3” x 1” thick slice
  • Bacon x 4 slices
  • Shallot x 1 each
  • Onion x 1 each
  • Basil x 1/2 bunch
  • Olive oil x 750 ml
  • Balsamic vinegar x 1/4 cup
  • Salt/pepper
  • Lemon x 1 each
  • Mayo/aioli x 2 tbsp

Seasons scallops with salt and pepper, sear with olive oil in medium heat sauté pan.

Toss romaine in olive oil, grill over medium high heat in grill pan.

Cut and seed Roma tomatoes, add sliced onions and basil and cover with olive oil, simmer on low heat for 15 minutes, then turn heat off.

Sauté shallots, add bacon and render till crispy. Remove some of the drippings and add balsamic vinegar.

Sauté brioche in butter till warm and toasted.

Assemble components on plate and garnish with aioli.