These days, chefs seem to have more time on television than many actors and more books are published than most professional writers. While some still toil in the oven, more and more chefs seem to realize that the quickest way to achieve fame and fortune is to leave the kitchen for the film set. Of course, it doesn’t hurt to have a few Michelin stars to your name first, as the likes of Gordon Ramsay and Thomas Keller have discovered. If you want to know which chefs have used their skills to get the most out of it, read on for our list of the 20 richest chefs in the world.
20. Tom Colicchio: Net worth – $ 20 million
Tied for 20th is celebrity chef Tom Colicchio, a man who made his fortune as the founder of Craft and Colicchio & Sons restaurants (not to mention his numerous television appearances as head judge on Bravo’s Top Chef and as judge and chief consulting producer. ). for Top Chef Masters). He is also the proud author of three well-received cookbooks, Think Like a Chef (2000), Craft of Cooking: Notes and Recipes from a Restaurant Kitchen (2003), and Wichcraft: Craft a Sandwich into a Meal – and a Meal into a. Sandwich (2009).
19.Guy Fieri: Net worth – $ 20 million
Like our previous entry, Tom Colicchio, Guy Fieri enjoys a net worth of $ 20 million. His money comes from the three restaurants he runs in California, along with his numerous television appearances on The Food Network. Fiery, who is easily recognized by his bleached blonde hair and exaggerated personality, has been described by The New York Times as bringing an “element of noisy culture and mass market to American foodie television,” which can explain both its enduring popularity and the “face” of The Food Network and its stacked bank balance. Fieri currently resides in Santa Rosa, California, with his wife Lori and their two children, Hunter and Ryder.
18. Mario Batali: net worth: $ 25 million.
Leaving the legendary Le Corden Bleu cooking school for an apprenticeship with London chef Marco Pierre White (more of whom shortly) turned out to be the best decision chef, writer and media personality Mario Batali ever made. After learning his skills the hard way, Batali returned to the United States and began his journey to the top of the restaurant scene. By 2016, he was at the heart of an empire of 19 global restaurants and had a hot ticket on every TV show. A few years later, and it’s a very different story: After multiple allegations of sexual assault, Batali was forced to withdraw from his upcoming television appearances and sell the shares in all of his restaurants.
17 Rick Bayless: net worth: $ 30 million
Oklahoma native Rick Bayliss is best known as The Star of Mexico – One Dish at a Time from PBS, as well as the owner of a number of highly successful restaurants in Chicago, including Topolobampo, XOCO, Cruz Blanca Brewery & Taqueria. , Frontera Fresco, Tortas Frontera, Red O, Lena Brava and Bar Sotano. Since taking his first steps in the industry in the 1980s, Bayless has been honored with multiple awards and accolades, including Best New Chef of 1988 by Food and Wine Magazine, Humanitarian of the Year 1998 by the James Beard Foundation, 2002 Best Midwest Chef (CHICAGO) by the James Beard Foundation, 1995 National Chef of the Year by the James Beard Foundation and Featured Restaurant (for Topolobampo), again by the James Beard Foundation.
16. Giada De Laurentiis: Net worth – $ 30 million
Giada Pamela De Laurentiis began her path to becoming one of the nation’s most beloved television chefs by studying at Le Cordon Bleu in Paris. From there, he worked for numerous high-profile restaurants in Los Angeles before landing his first television gig with the Food Network’s daytime cooking show, Everyday Italian. Since then, she has become a regular on the web, winning a Daytime Emmy and a Gracie Award for her efforts. Added to his hefty Food Network salary are the benefits he has made from his eponymous line of household items, his 9 cookbooks, and his 3 restaurants.
15. Bobby Flay: Net Worth: $ 30 million.
Bobby Flay has certainly done well for a high school dropout. After impressing his first restaurant manager enough to convince him to fund his cooking school studies, Flay became a member of the first class of the French Culinary Institute. Since then,…