Biography
One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering amount of accolades during his remarkable career. His accomplishments include recognition by several of the food industrys most prestigious publications, establishing one of the best-known restaurant brands in the nation, publishing three critically acclaimed cookbooks, and being recognized as one of People Magazines "50 Most Beautiful
People."
In Spring of 1991, English caught the culinary worlds 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. In 2001, English was awarded Bon Appetits Restaurateur of the Year award and was also named one of People Magazines 50 Most Beautiful People.
Todd is currently the chef and owner of Olives in Charlestown, Massachusetts. Olives opened in May of 1989 as a 50-seat storefront restaurant. It has drawn national and international applause for Englishs interpretive rustic Mediterranean cuisine. Olives now occupies a larger space down the street from its original location in Charlestown, Massachusetts. In recent years, English has established Olives as one of the most prestigious names in the nation by opening
other locations across the country: Olives New York in the W Hotel in Union Square, Olives Las Vegas at the Bellagio Hotel in Las Vegas, Olives DC in the heart of Washington, DC, and Olives Aspen at the St. Regis Hotel in Aspen, Colorado. Olives Tokyo is opening in late spring of 2003.
English also has four Figs restaurants in the greater Boston area and two locations at LaGuardia Airport in New York City. Figs serves traditional and eclectic pizzas and handmade pastas. Among Englishs other restaurants are Tuscany at Mohegan Sun in Connecticut, which serves Italian inspired foods and pays homage to his Italian roots; Bonfire, a steakhouse that is a celebration of ranch cooking around the world from the U.S. to Australia; and KingFish
Hall, Todds first seafood concept, in Bostons Historic Faneuil Hall. Todds second seafood concept, Fish Club, is opening in Seattle in late spring of 2003. Two other ventures are scheduled to open in 2003 as well: the Cunard Lines Queen Mary 2 will be welcoming the restaurant Todd English, and Disney World will host Blue Zoo at the Swan and Dolphin.
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Like English himself, his restaurants have received numerous accolades. The original Olives opened to immediate acclaim, as it was voted Best New Restaurant by Boston Magazine. Since then, it has been honored as Best Food and Top Table by Gourmet Magazine and is consistently named Bostons #1 Favorite Restaurant by Zagat. Figs was given the "Hot Concept" award from Nations Restaurant News. KingFish Hall was
named "Best of Boston" by Travel & Leisure Magazine.
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 Yorks La Cote Basque and then relocated to Italy where he apprenticed at the well-established Dal Pescatore in Canto Sull Olio and Paraccuchi in Locando DAngello. 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 Michelas in Cambridge, Massachusetts. He served there as an executive chef for three years, garnering high praise from both the press and the public.
Englishs television credits include his public television series, Cooking In with Todd English, produced by Connecticut Public Television. Other TV credits include: Iron Chef USA on UPN, Martha Stewart Living, TVFNs Chef du Jour, The Main Ingredient, In Food Today, Bobby Flays Food Nation, CBS This Morning, Live with Regis and Kelly, The Today Show, Discovery Channels Great Chefs of the Northeast
series, WGBHs Hot Off the Grill, and public televisions Americas Rising Star Chefs. Todd has authored the critically acclaimed cookbooks, The Olives Table, and The Figs Table and The Olives Dessert Table published by Simon & Schuster.
Todd is very involved with several local and national charities including: Big Brother, the Anthony Spinazzola Foundation, Community Servings, Share Our Strength, the Boys and Girls Clubs, and City Year.
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