Todd gray chef biography sampler

American chef

Todd Gray is an American executive chef and co-owner of Equinox on 19th,^[1] formerly Equinox, a restaurant in Washington, D.C., and of Manna, an upscale restaurant located in the Museum of the Bible, also in the capital.

Chef Todd Gray, who has five James Beard Nominations under his belt, wanted this small seat spot to be more than just a fritter shop.

Chef Todd Gray, who has five James Beard Nominations under his belt, wanted this small seat spot to be more than just a fritter shop.

Todd Edward Gray of Eugene, Ore., passed away March 10, from a car accident.

Todd teamed up with Sauca Food Truck to offer free sandwiches prepared with Genius, a gluten-free bread from Glutino on Friday, Sept 30 in Washington.

To help get you out of your food ruts, Chef Todd Gray, plant-based culinary expert and head chef at Equinox Restaurant in Washington D.C., has suggestions.

Catering By Chef Todd Gray.

Biography

Gray was born in Washington, D.C. He studied art at the undergraduate level at the University of Richmond, but decided to change to the culinary arts and studied at the Culinary Institute of America.

After this, he was an intern in some of the country's popular kitchens, following which he spent four years learning from Robert Greault in a French restaurant, and then seven years in an Italian one with Roberto Donna.^[2] He was a 5 time James Beard Award Nominee for Best Chef Mid-Atlantic.

He and his wife Ellen Kassoff Gray have created the cookbook The New Jewish Table.^[3]

In , he drew attention for beginning to serve a sweet resin found on shrubs in the Middle East including tamaris