MASTER CHEF GRAHAM ELLIOTT DISHES ON HIS PERFECT DAY IN CHICAGO

Celeb chef Graham Elliot serves up his ideal day in the city

It’s an understatement to say that Graham Elliot is one of Chicago’s most celebrated chefs. He’s headed up his eponymous Michelinstarred restaurant since May 2008 (one of only 15 in the U.S. to have two stars), accumulated three James Beard award nominations, been inducted into the Chicago Chefs Hall of Fame and landed a coveted hosting gig on Fox’s “MasterChef.” Now, the culinary king has two new shows headed for primetime: “Junior MasterChef,” premiering Sept. 27, and “Covert Kitchen” airing in October.

Those familiar with the original “MasterChef ” will recall top toques Gordon Ramsay, Joe Bastianich and Elliot judging the work of aspiring chefs. But “Junior MasterChef ” gives the concept a twist: Contestants are all between 8 and 13 years old. “These kids are so talented and so driven,” Elliot says. “Their food can easily be put up against any of the dishes on regular ‘MasterChef.’ ” On the show, Elliot is known for being an easygoing coach and mentor, while Ramsay is notoriously tough. “I’m there to encourage and show the art of food and Gordon is there to show discipline,” Elliot says. “But there’s no plate-breaking or anything of that level.”

Also in the works is Elliot’s Spike TV show, “Covert Kitchen,” in which an up-and-coming chef is given 36 hours and $3,600 to turn a raw space into a fully functioning kitchen and restaurant. The race against time concludes with a tasting menu for 50 guest bloggers and influencers.

Behind the scenes, Elliot has achieved a more personal victory, recently undergoing weight-loss surgery and dropping more than 100 pounds. “I hit 400 pounds when I moved to Chicago,” he admits. “I was bigger than I ever had been in my life, and I had trouble tying my shoes and getting in my car. But the biggest thing was not being able to play with my kids.”

Elliot has dedicated himself to living a healthier lifestyle and teaching his kids to do the same. “The thing is to get them excited about new foods,” he says. “If you get them involved in cleaning asparagus, then they want to try it more. Also, as they get older and like things like history or geography, you can say, ‘Oh, you like Morocco? Let’s look at what food they eat there.’ ”

Elliot is quick to dish out advice for people looking to follow his lead. “My biggest thing is focusing on the protein first and then building around that. I haven’t had bread or pasta since my surgery. But I don’t miss it.”

Here, the master chef shares his recipe for a perfect Chicago day.

Watch “Junior MasterChef ” at 7 p.m. Fridays on WFLD-Ch. 32.