Born in 1960 in Amarillo, Texas, Todd English discovered his passion for cooking early, choosing the kitchen over baseball and leaving college to train at the Culinary Institute of America, where he graduated with top honors. He refined his skills in prestigious kitchens in New York and Italy, immersing himself in classical techniques while developing a signature style that blends Mediterranean warmth with global flavors. He emphasizes fresh ingredients, bold seasoning, and a sense of conviviality that invites diners to share not just a meal, but an experience.

In 1989, English opened Olives in Boston, a groundbreaking restaurant that re imagined contemporary Mediterranean cuisine. Its acclaim quickly led to expansion in major cities, including New York, Las Vegas, Abu Dhabi, and Mexico City. Beyond fine dining, he demonstrated remarkable versatility, creating casual concepts such as Figs pizzerias, the seafood destination BlueZoo, and the innovative Plaza Food Hall—spaces that combine quality, creativity, and accessibility, appealing to both local patrons and international visitors.

Throughout his career, English has earned prestigious awards, including James Beard Foundation honors, and has been recognized as one of the nation’s top restaurateurs and tastemakers. His influence extends beyond restaurants to television, cookbooks, and global culinary events, making him a prominent figure in shaping how Mediterranean-inspired cuisine is experienced worldwide.

Today, through the English Hospitality Group, he continues to expand his footprint with new restaurants, immersive dining experiences, hotels, and nightlife concepts in cities such as Las Vegas, New York, Miami, and Stamford. Each venture reflects his commitment to innovation, high-quality ingredients, and engaging hospitality that goes beyond the plate.

A dedicated philanthropist, English actively supports cancer research, food charities, and community initiatives, and he honors his sister’s memory through the Wendy English Breast Cancer Research Foundation. His career bridges fine dining, hospitality innovation, and social impact, cementing his reputation as a transformative figure in the culinary world.