Chef Todd Gray began his pursuit of culinary knowledge by working under Christian Renault at the landmark restaurant La Petite Auberge right in his hometown. After receiving a degree from the Culinary Institute of America, Chef Gray trained in some of the country’s most respected restaurants, including L’Orangerie, Citrus, and Patina.
Since opening his first restaurant, Equinox, in 1999 with his wife, Ellen, Gray has received accolades from his peers and reviewers. He has been nominated three times for the James Beard Foundation’s Best Chef Mid-Atlantic region. The Restaurant Association of Metropolitan Washington has nominated Gray four times for their Chef of the Year award. The Washington Post and Washingtonian consistently rank Equinox as one of D.C.’s best restaurants. And his sophisticated, seasonal menu has started a culinary renaissance in our nation’s capital.
For the past three years, the Grays have co-chaired Share Our Strength’s Taste of the Nation fundraiser to fight hunger. They also support the Washington Humane Society, marine conservation programs and other philanthropic causes. They’re especially proud of their son, Harrison.