One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering number of accolades during his remarkable career.  He has been recognized by several of the food industry’s most prestigious publications, established one of the best-known restaurant brands in the nation, published critically acclaimed cookbooks, and produced his own TV show for PBS.

In the spring of 1991, English caught the culinary world’s eye when the James Beard Foundation named him their National Rising Star Chef.  English followed through on that promise, as the James Beard Foundation subsequently named him Best Chef in the Northeast in 1994.  Nation’s Restaurant News named English one of their Top 50 Tastemakers in 1999.  In 2001, English was awarded Bon Appetit’s Restaurateur of the Year award and was named one of People Magazine’s 50 Most Beautiful People.  Todd also has been named to the James Beard Foundation’s Who’s Who in Food and Beverage in America.

Todd English began his cooking career at the young age of 15 when he first entered the doors of a professional kitchen.  At 20, he attended the Culinary Institute of America and graduated in 1982 with honors.  He continued to hone his craft with Jean Jacques Rachou at New York’s La Cote Basque and then relocated to Italy where he apprenticed at the well-established Dal Pescatore in Canneto sull’Oglio and Paracucchi in Locanda dell’Angelo.  It was in Italy that Todd, drawing from his Italian heritage, developed his unique style and approach to cooking.  English returned to the United States at 25 and was asked to be the Executive Chef of the award-winning Northern Italian restaurant Michela’s in Cambridge, Massachusetts.  He served there as an executive chef for three years, garnering high praise from both the press and the public.

In 1989, Todd opened his first restaurant, Olives, a 50-seat storefront in Charlestown, Massachusetts.  It drew immediate national and international applause for English’s signature interpretive Mediterranean cuisine; it was voted Best New Restaurant by Boston Magazine, has been honored as Best Food and Top Table by Gourmet Magazine, and was consistently named Boston’s #1 Favorite Restaurant by Zagat.  Current locations include Atlantis in the Bahamas and the Venetian Village at The Ritz Carlton in Abu Dhabi.

English has created an astonishing list of successful restaurant concepts.  Following the success of Olives, English created Figs, a more casual sister restaurant concept that serves traditional and eclectic pizzas and handmade pastas, and for which English was awarded the “Hot Concept” award from Nation’s Restaurant News.  Figs locations span the globe with two in Boston, one in Laguardia Airport, and 3 locations in the Middle East.  A newly added offshoot, Figs Pizza and Pasta Bar, is now open in Miami. Todd English Enterprises also includes Tuscany at Mohegan Sun in Connecticut, which pays homage to Todd’s Italian roots; his seafood concept, blueZoo at the Walt Disney World Resort’s Dolphin Hotel; Todd English P.U.B. at the Westin Hotel Birmingham, AL; and MXDC his first Mexican themed restaurant in Washington, DC.  

Summer 2010 brought the opening of the highly anticipated, European- inspired Todd English Food Hall located at the iconic Plaza Hotel, followed by a second Todd English Food Hall in Manila.  English’s reach abroad is growing with 2 new concepts opening in the Philippines: Pound, a fast-casual burger concept and Hook, a seafood endeavor.   In the summer of 2018 a third location of The Todd English Food Hall was opened at The Dubai Mall, and his latest concept, Todd’s opened in December 2018 in Palm Beach, FL.

English has established himself as a successful television producer and host.  In 2007, his international travel and cooking series, Food Trip with Todd English, which features Todd exploring the globe in search of new local flavors and techniques, debuted on PBS.  The series has garnered him two James Beard Awards as well as an Emmy nomination.   English has also starred in the national public television series, Cooking Under Fire and The Food Network’s Opening Soon, and is a frequent guest on such shows as Top Chef, Iron ChefThe Today Show, Martha Stewart LivingGood Morning America, CBS This Morning, Extra, Live with Kelly, Jimmy Kimmel Live among others.

Todd has authored the critically acclaimed cookbooks, The Olives TableThe Figs Table and The Olives Dessert Table, published by Simon & Schuster, and Cooking in Everyday English, the A,B,Cs of Great Flavor at Home published by Oxmoor House.  The debut of his line of cookware, small electrics, and lifestyle products, The Todd English Collection, broke electronic retail records in the houseware category.  The line has produced two companion books, The Air Fryer Cookbook and Rustic Pizza

English is also a celebrated host and chef for high-profile entertainment and charity events.  He has been the Executive Celebrity Chef for MTV’s Video Music Awards, and has hosted events for The Superbowl, Sundance Film Festival, Fashion Week, The Tony Awards, NASCAR, The Masters, USOpen Tennis, and Dinner In White.  He is a regular participant in the South Beach Food and Wine Festival, Sun Wine Fest, Swan Dolphin Food and Wine, Nirvana Food Festival, Flavor Napa, American Cancer Society’s Tate of Hope, Make a Wish Gala, and Volunteers of America to name a few.

A dedicated philanthropist, Todd is very involved with several local and national charities including Susan G. Komen, Big Brother, the Anthony Spinazzola Foundation, Community Servings, Share Our Strength, Boys and Girls Clubs, Volunteers of America, Food Bank of NYC, Make a Wish, Autism Speaks, City Harvest, Keep Memory Alive, Family Reach, Men with Heart, YMCA, NECAT, American Red Cross, Maureen’s Haven Shelters, and Bakes for Breast Cancer where he is a honorary board member.  Most recently, Todd formed The Wendy English Breast Cancer Research Foundation in honor of his sister.

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