Highly acclaimed chef, Todd English began his cooking career at the young age of 15 and went on to attend 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, he opened his first restaurant, Olives, in Charlestown, Massachusetts and then expanded to additional locations at The Bellagio Hotel in Las Vegas, Atlantis in the Bahamas, and in Santa Fe of Mexico City, with the latest opening in The Venetian Village at The Ritz Carlton in Abu Dhabi. Following the success of Olives, English created Figs and opened up six new locations in Boston, West Palm Beach Gardens, the Middle East, and LaGuardia Airport.  Aside from Olives and Figs, Todd English Enterprises encompasses of seven other restaurant concepts, Tuscany, Bonfire, BlueZoo, Todd English P.U.B., Todd English Food Hall, Ça Va, and MXDC.

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.

English has also gone on to establish 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.  Todd has authored the critically acclaimed cookbooks, The Olives Table, The Figs Table and The Olives Dessert Table, published by Simon & Schuster, and his fourth book, Cooking in Everyday English, the A,B,Cs of Great Flavor at Home published by Oxmoor House.  In 2005 he debuted his line of cookware and lifestyle products, The Todd English Collection, breaking electronic retail records in the houseware category.  The Todd English Collection featuring Todd English Titan cookware is now available on EVINE Live. In addition to cookware, the Todd English Collection line will feature kitchen tools, small appliances, cutlery sets, and other housewares and lifestyle products.

Todd also has 3 children, 2 sons and a daughter, 2 of whom look to follow him into the hospitality field while the third is currently at University. In his spare time he enjoys travel, music, working out, and spending time with his children.