Todd Gray :: CHEF'S ROLL :: The Professional Chef Network
Todd Gray

Todd Gray

Washington, DC, United States
Executive Chef/ Co-Owner | Equinox Restaurant
Raised in Virginia, Chef Gray studied at the University of Richmond and graduated with honors from the Culinary Institute of America. After the CIA, he worked at a number of fine dining restaurants, where he was able hone his craft, refine his technique, and develop his kitchen philosophy prior to launching Equinox.

From the seasonally inspired dishes he creates every day, to the numerous charities he has supported over the years, to his undeniable influence on the city's palate, Chef Gray's impact on Washington, D.C.'s culinary scene is immeasurable. Many of the top toques in the nation's capital have been shaped under his calm and patient tutelage.

His background in classical French and Italian techniques, proclivity for invention, and unflappable kitchen leadership has made Chef Gray a sought-after culinary mentor and an influential leader in the world of D.C. gastronomy. A longtime advocate for sustainable agriculture, he has worked tirelessly with local farmers to develop fresh, organic produce and other ingredients for his kitchen, including custom-grown beef.

Chef Gray has earned numerous awards for his kitchen artistry and inspired menu combinations. He has received five nominations for the James Beard Foundation's Best Chef, Mid-Atlantic Award, and in 2011, after eight nominations, he was named the Restaurant Association of Metropolitan Washington's 2011 RAMMY Chef of the Year.

As pioneers in the movement promoting regionality and seasonality, Todd and Ellen use their culinary creativity and enlightened leadership to inspire change and build the community. They are among D.C.'s leading advocates for sustainable agriculture and fisheries and for humanely raised animals, and they embrace and encourage stewardship of the Chesapeake Bay area's natural resources by supporting regional producers that champion sustainable practices. In 2013, Chef Gray became a board member of the Norwegian Seafood Council, a promoter of healthy, sustainable fishing methods. The two expect their staff to make a difference in the community and lead by example: As a part of First Lady Michelle Obama's "Chefs Move to Schools" program, Todd and Ellen were recognized by White House for their dedication to promoting healthy lifestyles for elementary students and their families.
A longtime advocate for sustainable agriculture, Todd has worked tirelessly with local farmers to develop fresh, organic produce and other ingredients for his kitchen, including custom-grown beef.
EVENTS
2015 Sugar & Champagne Affair: The Washington Humane Society's annual dessert and champagne reception honors our local crusaders against animal cruelty: Washington Humane Society's Humane Law Enforcement Officers, Animal Care & Control Officers, and Humane Educators. This celebration of all things sweet, showcases the DC area's most talented pastry chefs. Enjoy delectable confections complemented by some of the world's finest sparkling wines.
EDUCATION & EXPERIENCE
Ronald Reagan Building International Trade Center. Washington, DC
Culinary Director
Culinary Institute of America. Hyde Park, NY
Graduate
Sheila Johnson's Salamander Hotels & Resorts. Culinary Director
Watershed. Washington, DC
Executive Chef/ Owner
Muse Cafe. Washington, DC
Executive Chef/ Owner
Equinox. Washington, DC
Executive Chef/ Owner
SKILLS & EXPERTISE
BOH operations
Food industry consulting
Food styling
Ingredient sourcing
Inventory control
Leadership
Kitchen management
P&L management
Menu development
Time management
TV/radio guest appearances
His background in classical French and Italian techniques, proclivity for invention, and unflappable kitchen leadership has made Chef Gray a sought-after culinary mentor and an influential leader in the world of D.C. gastronomy
GALLERY
VIDEO

  • Chef Todd Gray Venison Roast with Quinoa Salad

  • Chef Todd Gray Discusses New Zealand Cervena Venison
MEMBERSHIPS & AFFILIATIONS
AWARDS & ACCOLADES
  • Equinox has achieved Wine Spectator's Award of Excellence
  • Equinox, Award of Excellence from the Distinguished Restaurants of North America (DiRoNa).
  • Todd and Ellen were recognized by The White House for their dedication to promoting healthy lifestyles for elementary students and their families.
  • Five nominations for the James Beard Foundation's Best Chef, Mid-Atlantic Award
  • RAMMY Award for Best Fine Dining Restaurant for Equinox in 2008
  • Foodservice Leaders of the Year by Food Service Monthly in 2011
SPONSORSHIPS & ENDORSEMENTS
Culinary Director International Trade Center Management
Brand Ambassador for Glutino
Brand Ambassador for All Clad
Brand Ambassador for Electrolux
Ambassador for Cervena
DISTRIBUTORS
  • Culinary consultant to the Sports Club, LA - Washington, DC.
  • Culinary consultant to the International Trade Center in the Ronald Reagan Building
  • Culinary consultant to the United States Supreme Court
CLIENTS
  • Culinary consultant to the Sports Club, LA - Washington, DC.
  • Culinary consultant to the International Trade Center in the Ronald Reagan Building
  • Culinary consultant to the United States Supreme Court

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