Chef Todd Gray

Todd Gray is a values-based chef and owner of the plant-based restaurant Equinox in Washington, D.C. He is also a co-author of The New Jewish Cookbook. He is a frontrunner in the sustainable, locally sourced food movement in D.C. Todd got his start in the restaurant business by working at La Petit Auberge in Fredericksburg, Virginia, before moving on to train in highly-respected restaurants such as l'Orangerie and Patina. In Washington, D.C., he worked for La Colline, a French restaurant, before working at Galileo. Eventually, inspired by his wife's vegan cooking and diet, he opened Equinox in D.C., offering a plant-based brunch and menu long before it was considered trendy. Todd graduated from the University of Richmond before beginning his experience training under chef Christian Renault at La Petit Auberge. He eventually studied at The Culinary Institute of American in New York City, following up his training by working at several prestigious restaurants, including Patina and Citrus.

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