TODD GRAY

Already a star chef when he opened Equinox, Todd Gray is a top culinary talent in the nation’s capital and an avid promoter of local, seasonal mid-Atlantic foods. Known for breathing new life into historical recipes, Mr. Gray developed Equinox’s distinct cuisine, enhancing Virginia-Piedmont ingredients and recipes with his classical training.

Mr. Gray has earned many awards for his artistry and inspired menu combinations, including the Restaurant Association of Metropolitan Washington’s (RAMW) 2008 award for Best Fine Dining; five nominations for the James Beard Foundation’s Best Chef, Mid-Atlantic award; and eight nominations for RAMW’s Chef of the Year. Other honors include top ratings in the ZAGAT Guide Wine Spectator's Award of Excellence six years in a row and numerous Awards of Excellence from the Distinguished Restaurants of North America.

Mr. Gray’s strong background in classical French and Italian techniques and proclivity for invention also have made him a popular teacher and mentor. He is a leader in support of humanely raised and slaughtered animals and works with local farmers to develop food of all varieties from custom-grown beef to fresh, organic produce.

Raised in Virginia, Mr. Gray studied at the University of Richmond and graduated with honors from the Culinary Institute of America.

Information and menus for Chef Gray’s award-winning restaurant, Equinox, are available here.

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