February 20-24, 2019 Miami Beach
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Ted Allen

Emmy award winner Ted Allen is the host of three shows on Food Network: the long-running hit series “Chopped,” which received two James Beard Awards; the guide to classic foods across America, “Best. Ever.”; and a competition for amateurs, “All-Star Academy,” which debuted in March 2015. His latest cookbook, “In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks,” (Clarkson-Potter), came out in May 2012. Since 1997, he has been a contributing writer for Esquire.

Previously, Ted was a judge on the first four seasons of Bravo’s “Top Chef” and Food Network’s “Iron Chef America,”... READ MORE

Emmy award winner Ted Allen is the host of three shows on Food Network: the long-running hit series “Chopped,” which received two James Beard Awards; the guide to classic foods across America, “Best. Ever.”; and a competition for amateurs, “All-Star Academy,” which debuted in March 2015. His latest cookbook, “In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks,” (Clarkson-Potter), came out in May 2012. Since 1997, he has been a contributing writer for Esquire.

Previously, Ted was a judge on the first four seasons of Bravo’s “Top Chef” and Food Network’s “Iron Chef America,” and was the food and wine specialist on the groundbreaking Bravo series “Queer Eye,” which was nominated twice for an Emmy Award and took the prize in 2004. He is author of “The Food You Want to Eat: 100 Smart, Simple Recipes” (Clarkson-Potter), a collection of vibrant, all-natural dishes, and co-wrote the New York Times Best Seller “Queer Eye for the Straight Guy: The Fab Five’s Guide to Looking Better, Cooking Better, Dressing Better, Behaving Better, and Living Better.”

Ted won a 2012 James Beard Award for his work hosting “Chopped;” the show itself also received a Beard for best in-studio program. He also was a finalist for a National Magazine Award for an Esquire feature on the little-known phenomenon of male breast cancer. Ted has written for such publications as Bon Appétit, Epicurious and Food Network Magazine. Before joining Esquire, Ted was a senior editor at Chicago magazine.

Ted works with several charitable organizations, including the James Beard Foundation, for which he hosted a “Taste America” fundraising event in Miami in 2013 and was the host of the 2014 Beard Awards at Lincoln Center. This year marks his seventh as spokesperson for Dining Out For Life, an annual national fundraiser in which restaurants across the country donate a portion of their proceeds to HIV/AIDS service groups, raising more than $4 million in a single day. Ted also supports the Point Foundation, Share Our Strength/No Kid Hungry, the Food Bank for New York City, and the Washington D.C. Central Kitchen, and serves on the Food Council for City Harvest, which rescues unused products from New York restaurants and gets them to needy families.

Ted holds an M.A. in journalism from New York University, with an advanced certificate in the school’s Science and Environmental Reporting Program, and a B.A. in psychology from Purdue University. He lives in Brooklyn with his husband, interior designer Barry Rice

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