Quick Facts of Graham Elliot
| Full Name: | Graham Elliot |
| Age: | 47 years old |
| Birthday: | 4 January 1977 |
| Birthplace: | Seattle, United States |
| Nationality: | American |
| Gender: | Male |
| Horoscope: | Capricorn |
| Wife: | Allie Elliot |
| Net Worth: | $2 million |
| Height: | 185 cm |
| Profession: | Chef, Restaurateur, Cook |
| Sibling: | N/A |
Who is Graham Elliot?
He was the youngest person to receive four stars from the Chicago Tribune and the Chicago Sun-Times. Elliot’s rising star earned him an invitation to Iron Chef America, where he finished second, just two points behind the winner.
Who is Graham Elliot’s Wife?
Graham and Allie Elliot were married on September 20, 2009. This would imply that they have been married for a total of 15 years as of 2024.
When they first met, Allie was a former Food & Beverage Manager at Peninsula. Graham, on the other hand, was a Peninsula Avenue Chef.
Surprisingly, the two co-founded a company and now live in Chicago, Illinois with their three children. Mylo Ignatius was born on January 20, 2007, Conrad Matthias on September 18, 2010, and Jedediah Lindsay was born on August 25, 2012.
Graham Elliot, his wife Allie, and their kids currently live in Chicago’s Morgan Park neighborhood.
What is the Net Worth of Graham Elliot?
Graham Elliot’s net worth is currently $1.5 million. As expected, the majority of his fortune stems from his culinary exploits. He owns several luxurious restaurants, each of which serves reasonably priced exquisite meals.
What is the Height of Graham Elliot?
Being a chef frequently exposes one to a lot of food, along with long work hours that leave little time for self-care. This is what happened to Elliot, who weighed around 400lb at his peak because he was constantly surrounded by carbs every day.
When did Graham Elliot Begin his Career?
According to records, Chef Graham Elliot began his career at Mansion on Turtle Creek in Texas. He then went to work for Jackson House Inn & Restaurant, a five-star restaurant in Vermont. His successful tenures at both establishments earned him recognition as one of Food and Wine Magazine’s Best New Chefs in 2004.
When he realized it was time for him to lose weight, he began researching ways to do so. One, in particular, piqued his interest: the duodenal switch. However, he would have been unable to eat as a result of this. The next option was a gastric bypass, which involved shrinking his stomach.
Chef Graham reportedly lost about 150 pounds after the surgery. When he was fully recovered, he began jogging to get in better shape. Furthermore, he is very particular about the amount of food he consumes, making certain to include more fiber and protein in his meals.
His weight loss solved many of his health issues, such as lowering his cholesterol and sugar levels.
Image credit: By U.S. Army – https://www.army.mil/article/127338/the_biggest_challenge_ever, Public Domain, https://commons.wikimedia.org/w/index.php?curid=140461768