Executive Chef & Restaurateur
|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 industry’s 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 Magazine’s “50 Most Beautiful People.”
In 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 also named one of People Magazine’s 50 Most Beautiful People. In 2004 he was inducted into the James Beard Who’s Who of Food and Beverage in America.
Todd is currently the chef and owner of Olives in Charlestown, Massachusetts. Olives opened in April of 1989 as a 50-seat storefront restaurant. It has drawn national and international applause for English’s 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 around the world: 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, Olives Aspen at the St. Regis Hotel in Aspen, Colorado, and Olives Tokyo which opened in the spring of 2003 in the new Roppongi Hills development.
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 English’s other restaurants are Tuscany at Mohegan Sun in Connecticut, which serves Italian inspired foods and pays homage to his Italian roots; Bonfire, a steakhouse in Boston’s Park Plaza Hotel that is a celebration of ranch cooking around the world from the U.S. to Australia; and KingFish Hall, Todd’s first seafood concept, in Boston’s Historic Faneuil Hall. Todd’s second seafood concept, Fish Club, at the Seattle Marriott Waterfront opened in the spring of 2003. English’s two newest ventures both opened in early 2004: the Cunard Line’s Queen Mary 2 welcomes the restaurant Todd English, and Orlando hosts BlueZoo at the Walt Disney World Resort’s Dolphin Hotel.
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 Boston’s #1 Favorite Restaurant by Zagat. Figs was given the “Hot Concept” award from Nation’s Restaurant News. KingFish Hall was named “Best of Boston” by Travel and 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 York’s La Cote Basque and then relocated to Italy where he apprenticed at the well-established Dal Pescatore in Canto Sull O’lio and Paraccuchi in Locando D’Angello. 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.
English’s 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 the Food Network, Martha Stewart Living, Food Network’s Chef du Jour, The Main Ingredient, Good Morning America, In Food Today, Bobby Flay’s Food Nation, CBS This Morning, Live with Regis and Kelly, The Today Show, Discovery Channel’s Great Chefs of the Northeast series, WGBH’s Hot Off the Grill, and public television’s America’s Rising Star Chefs. Todd has just been named to the James Beard Foundation’s “Who’s Who in Food and Beverage in America.” Todd has authored the critically acclaimed cookbooks, The Olives Table, and The Figs Table and The Olives Dessert Table published by Simon and& 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.