Todd Gray

Todd Gray

Co-Owner and Executive Chef of Equinox in Washington, D.C.

Chef Todd Gray has become an influential leader in the world of D.C. gastronomy. Todd and his wife, Ellen Kassoff Gray are passionate about promoting regional and seasonal cuisine and use their culinary creativity and enlightened leadership to inspire change and build the community.

  • More than a decade ago, Todd Gray and Ellen Kassoff Gray opened their first restaurant in Washington, D.C., the highly acclaimed Equinox.
  • Todd and Ellen started Harvest Moon Hospitality Group, which includes two restaurants and a catering company, as well as partnerships with leading brands and institutions.
  • In 2013, Todd and Ellen published their first cookbook, The New Jewish Table (St. Martin’s Press).
  • As an advocate for sustainable agriculture and fisheries, Chef Gray was selected to be a member of the Norwegian Seafood Council Culinary Board in 2013. He participated in a weeklong culinary enrichment trip to Norway where he was able to see the thriving seafood industry firsthand. Upon returning, he promoted Norwegian Salmon and Skrei on his menu, highlighting the unique attributes of each species.
  • In 2011, Todd and Ellen partnered with the Corcoran Gallery of Art to reinvent the museum’s café, now known as Todd Gray’s Muse at the Corcoran.
  • Todd has been Culinary Director for Sheila Johnson’s Salamander Hotels & Resorts since 2000.
  • As a part of the First Lady’s Chefs Move to Schools program, Todd and Ellen were recognized by the White House for their dedication to promoting healthy lifestyles for elementary students and their families.
  • 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.
  • Chef Gray studied at the University of Richmond and graduated with honors from the Culinary Institute of America.
  • Chef Gray 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 RAMMY Awards RAMMY Chef of the Year in 2011. He has also garnered applause from the Wall Street Journal, The New York Times, CNN, Southern Living, the Washington Post, Town & Country, Gourmet magazine, Newsweek, Time and Travel & Leisure.