Kelli Colaco

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Ironically, I was one of those kids who strangely collected the early food magazines and glossy large gourmet food books with lush sprawling images of al fresco feasts in Provence and Spain. etc. As a longtime struggling actor and writer in NYC, I worked in more restaurants and waited on more tables than I can remember. After reading Anthony Bourdain's Kitchen Confidential way back when, I began to see clearly how food, restaurants and bars are at the center of all things vibrant, delicious and human about being a live; full of endless stories and flavors. So, in 1997 when I was offered the opportunity to work as Head Copy Writer for The Chefs Warehouse, NYC (then Dairyland), I literally jumped at the chance. My work with CW from NYC, to London/Europe to San Francisco/Bay Area has provided me with some of the most savored 'ingredients' of my life. Grateful to be a part of the complex recipe after all these years.

Silver Linings and Dough Starters

Having started at The Mirage in Las Vegas before many kids get a driver's license, Chef/Owner James Trees, a 2020 James Beard Award nominee...

Staying Essential

Highlighting SoCal CW’s growing list of impressive chef/pastry chef customers now receiving local produce directly from CW, we zone in on local LA gem,...

The Ladies of Tartine

To get a fresh perspective on the ever-rising franchise, CW Mag had the pleasure of speaking with two of Tartine’s "young and talented," Lead Pastry Chef Kristina Costa (Tartine Bakery), and Sous Pastry Chef Kristen Sinclair (Tartine Manufactory).

Come Together, Postino of Montrose

Montrose is an offbeat neighborhood of Houston, TX, known for its gay bars, vintage stores, hip indie art galleries, and eclectic mix of eateries....

Posie, Rare and Wild

KYLE CAPORICCI, Owner/Chef of (haute) ice cream and dessert destination Posie, in Larkspur, CA, is only at work on “awesome”. 

Broadway

Born in the Dominican Republic, Chef Amar Santana migrated to the US at the age of 13 and his family settled in...

Reverence for Riverence

Riverence Steelhead Trout is raised along Idaho’s Snake River in pure Rocky Mountain Water as a land-based, outdoor flow-through raceway farm that...

What’s New Las Vegas

Eataly, Mordeo and The Venetian's Canyon Ranch

Di Stefano Cheeses: ‘By The Book!’

A conversation with the ever lively and dynamic Mimmo Bruno, the man who introduced Burrata to America.

Mae Fine Foods

Mae Fine Food Bonbons came to being in the name of love. Like love, Mae Bonbons have a reputation for embodying vibrant...