Chef Todd Gray is a distinguished culinary leader, Executive Chef, and co-owner with a career defined by the intersection of classical technique, seasonal Mid-Atlantic cuisine, and sustainable, plant-forward innovation.
Professional journey
With over 35 years in the Washington, D.C. culinary scene, Todd has built his reputation as both a chef and restaurateur at the forefront of regional, seasonal cuisine. He co-founded Equinox Restaurant in Washington, D.C. in 1999 and later The Federal in Rehoboth Beach, Delaware, using these platforms to showcase slow food principles and sustainable hospitality.
Culinary philosophy and expertise
Todd’s cooking philosophy blends classical French-influenced technique with regional seasonality, emphasizing plant-based and fungi-forward dishes that still feel soulful and approachable. His profile highlights expertise in culinary arts, plant-based and vegan fine dining, sustainable and zero-waste business practices, and fine dining concept development and operations.
Education and early influences
Before turning fully to cooking, Todd studied fine arts at the University of Richmond, a background that informs his sense of presentation and creativity on the plate. He later graduated from The Culinary Institute of America, and honed his craft under legends such as Jean-Louis Palladin, Michel Richard, and Roberto Donna, eventually becoming the first American Chef de Cuisine at Galileo.
Leadership, advocacy, and mentoring
Beyond restaurant kitchens, Todd has served as an inaugural U.S. State Department Chef and was a key advocate for First Lady Michelle Obama’s “Chefs Move to Schools” initiative, aligning his work with public health and education. He continues to mentor younger chefs, consult for golf courses and private clubs, and help design food and beverage programs that balance refined guest experience with operational efficiency.
Current roles and consulting
Today, Chef Todd Gray is Executive Chef and owner at both Equinox Restaurant and The Federal Rehoboth, while also running Bent Grass Culinary Concepts, a consulting platform focused on golf and private club F&B. Through this consultancy, he supports menu development, banquet and event programming, luxury catering strategy, and training for club culinary teams.
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