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.

Bromance is in the Air at Signature Restaurant

Chemistry is everything. Just ask Executive Chef John Carpenter and Sous Chef Jaime Torres of quintessentially provincial Signature Restaurant.

The Dynamic Spark of the Starks

I’ve heard of couples in the industry who manage to successfully open and run a venue together. This is a rarity to be respected....

Following the Fun with Rob Moore

Let’s be totally honest. Despite the fear, loss, and stress of the global pandemic, some of it was enjoyable, meaningful even; a time to...

andSons Chocolatiers: Fresh, It’s So Fresh… Exciting!

Meet Sandy Tran, the fresh new Executive Pastry Chef/Chocolatier of arty-cool andSons Chocolatiers in Beverly Hills CA.

Texas Progressive

From the pristine, responsibly sourced menu at Plank Seafood & Provisions in Austin, the dizzyingly beautiful pastry creations of Common Bond in Houston, the...

Bartender / Restaurateur Story: Nectaly Mendoza

Las Vegas legendary bartender and restaurateur Nectaly Mendoza and his Cleaver team rose like phoenixes above the challenges of Covid.

She Said, She Said

Coro, the Italian word for chorus, is a metaphor for not only the chorus of non-traditional flavors in Coro meats but also the chorus...

The Rise and Shine of Jojo Ruiz

Acclaimed James Beard Award-winning, Executive Chef Jojo Ruiz (Lionfish Modern Coastal Cuisine at The Pendry, and Seréa Coastal Cuisine at the Hotel del Coronado, San Diego, CA) is ‘notorious’ in SoCal as being the King of Sustainable Seafood.

In the Moment at Single Thread

Five years after its opening, Single Thread, the Three Michelin Star and One Green Michelin Star accolade-a-plenty culinary unicorn of husband and wife team Chef Kyle and Farmer Katina Connaughton, is still on the tips of everybody’s lips.

Cocktail Stories

with Master Mixologist Tobin Shea, (Redbird/Vibiana, Downtown LA) and WA Import’s Japanese Fruit Juices