Todd Humphries has been a stellar presence on the national culinary scene for most of his celebrated 20-plus-year career, leading some of the country’s most prominent restaurants and continually raising the standard of excellence.
In 2001 Humphries opened Martini House, where he further enhanced his reputation with the adventurous and delicious use of wild, foraged ingredients in a daily changing menu.
Prior to Martini House, Humphries served as executive chef of the Wine Spectator Greystone Restaurant.
Humphries began his culinary career in New York with an entry-level pantry job at the Peninsula Hotel under famed Swiss chef Gray Kunz, who quickly recognized his talent and dedication. Humphries remained Kunz’s protégé and executive sous chef for five years, first at the Peninsula Hotel and then at the critically acclaimed Lespinasse.
Humphries moved to the West Coast in 1993 to take over the restaurant at San Francisco’s Campton Place Hotel. His five years there were a triumph, setting a new standard for hotel dining and reaping the highest praise and awards from local and national critics.
Todd Humphries is a graduate of the Culinary Institute of America in Hyde Park, New York. He currently resides in Napa Valley with his wife, Amelia, and their sons, Desmond and Wyatt.