Other
Gabriele Corcos
James Beard Award winner
- Discipline
- Other
i. Biography
Born in Fiesole, Italy, Gabriele Corcos carries his Italian identity into a career rooted in Tuscan cuisine, where memory, technique, and a distinctly sun-warmed sensibility seem to meet on the plate. His path begins with study at the University of Florence and then opens outward, moving with a kind of cinematic momentum that takes him from Italy to New York and beyond. Along the way, Corcos has made his name not only in kitchens but also in front of the camera, where in 2011 he became creator, host, and producer of Extra Virgin, a role that gave a public shape to the culinary world he had been building all along.
Coming Up
Gabriele Corcos trained at University of Florence before beginning a career that moved with cinematic momentum through New York and beyond. The trajectory first took him to Montauk Yacht Club, where he served as executive chef in 2012–2012, a brief but notable chapter that placed his Tuscan point of view in a setting defined by coastal polish and seasonal ease. From there, he brought that sensibility into Brooklyn Heights, Brooklyn, New York, becoming executive chef at Bevacco from 2013, where his Italian cooking found a new urban rhythm—more neighborhood pulse than shoreline breeze, but equally attentive to mood and place. His evolution continued in Windsor Terrace, Brooklyn, New York, where he became owner at The Tuscan Gun Officine Alimentari in 2015–2017. The name itself suggests an assertion of style, and Corcos’s work there extended his connection to Tuscan cuisine in a setting that spoke to both craft and identity. In 2016–2016, he also appeared as star at Extra Virgin Americana in The Cooking Channel, further expanding the reach of the persona he had already established through television. Taken together, these roles trace a career that has moved fluidly between restaurant kitchens, ownership, and screen presence, always returning to the same culinary center of gravity. Today, Gabriele is creator, host, and producer of Extra Virgin (since 2011), continuing to shape his culinary world with unmistakable style. The role remains the clearest public expression of his work, and it reflects the way his career has balanced intimacy and reach: Tuscan tradition translated for a broad audience without losing its sense of place.
Where They Are Now
In 2011, he became creator, host, and producer of Extra Virgin. That role anchors his current work, and it links back to the Italian origins that begin in Fiesole. The result is a career that moves between television and the cooking of Tuscany. Rather than separating those worlds, Corcos has made them speak to one another, so that the warmth of regional Italian cooking and the framing of a television personality feel part of the same story. It is a story of continuity as much as reinvention, one that keeps his culinary voice legible whether he is in a restaurant, in production, or stepping into the public eye.
Signature
Gabriele's signature dishes include Extra Virgin and Extra Virgin: Recipes & Love From Our Tuscan Kitchen.
Profile updated July 2026
FAQ
Asked of Gabriele
What is Gabriele Corcos's current role?
As of 2026, Gabriele Corcos is Creator, host, and producer.
Where did Gabriele Corcos train or study?
Gabriele Corcos trained at University of Florence.
What recognition has Gabriele Corcos received?
James Beard Award (2016).
