Tom Colicchio spent his childhood immersed in food, cooking with his mother and grandmother. It was his father, however, who suggested that he make a career of it. Tom taught himself to cook with the help of Jacques Pépin’s legendary illustrated manuals on French cooking, La Technique and La Méthode. At age 17, Tom made his kitchen debut in his native town of Elizabeth, New Jersey at Evelyn’s Seafood Restaurant.
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Katie grew up loving to cook. For a first grade class project she taught a Chinese cooking class, in seventh grade she developed a concept for a bed and breakfast called the Three Pines Inn. Hospitality was on her mind from an early age, but when it came time for college, Katie pursued a liberal arts education and received a degree in religion from Princeton University.
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Graceanne Jordan joined Craft Worldwide as Director of Operations in 2010. She began her career in hospitality in 1999 at Gramercy Tavern, where over the course of five years she rose through the ranks from Captain, to Floor Manager, to Service Director. Graceanne went on to become the Service Director of Jean Georges and continued on to serve as General Manager for the next five years at The Modern, the James Beard award-winning Best New Restaurant of 2006. She comes to Craft Worldwide as the Director of Operations.
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Robert Goodman is a native New Yorker who has over 25 years of experience in the restaurant and hospitality industry.
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