Todd Gray is the executive chef and co-owner of Equinox, a restaurant in Washington, D.C. He is a native of Fredericksburg, Virginia. His culinary sensibilities owe much to the foods of the Chesapeake Bay watershed and the Blue Ridge valleys. When he was waiting tables as an undergraduate art student at the University of Richmond, he decided to change his career to the culinary arts. After completing his formal education at the Culinary Institute of America, he was an intern in some of the country's popular kitchens. Todd spent four years learning from a master chef. He was a 5 time James Beard Award Nominee for Best Chef Mid-Atlantic.