Todd English

CIA, 1982
As a decorated, respected, and charismatic chef, Todd English has received numerous accolades and awards throughout his illustrious career. He has been featured in several of the food industry’s most prestigious publications, established one of the best-known restaurant brands in the country, has published four critically acclaimed cookbooks, produced an Emmy nominated television show and is recognized as one of the country’s top leading chefs.

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 chef Jean Jacques Rachou at New York’s famed La Cote Basque. Turning his interests to Italian cuisine, English 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 invited 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 media and the public alike.