Chef Todd Gray and Ellen KassoFf Gray

Since opening their first restaurant in Washington, D.C., the highly acclaimed Equinox, more than a decade ago, Todd Gray and Ellen Kassoff Gray have risen to the top of the city’s vibrant culinary scene. In addition to developing a reputation as one of the area’s most passionate and formidable hospitality and philanthropic duo, Todd and Ellen’s shared passion for inventive interpretations of American cuisine, sophisticated style, and standards of excellence have garnered them wide recognition and success. Harvest Moon Hospitality Group, their growing hospitality portfolio, includes four restaurants, two catering companies, and partnerships with leading brands and institutions. Todd has been Culinary Director for Sheila Johnson’s Salamander Hotels & Resorts since 2000, and earlier this year opened Todd Gray’s Watershed Restaurant.

The two are currently at work on a book, tentatively titled Kitchen Conversations: Blending Jewish and American Flavors for Delicious, Easy Meals, that examines the couple’s culinary and personal lives and reveals how rewarding the sharing of two people’s traditions — and meals — can be. Todd and Ellen’s partnership in and out of the kitchen is the ultimate demonstration of their love of food and a desire to bring people together. Ellen, the ultimate multitasking wife/mother/entrepreneur, wears many hats, overseeing the operations, marketing, and management of their growing hospitality enterprises. In the kitchen, Todd crafts imaginative gastronomic delights and serves as a mentor to up-and-coming culinary talent. Together, they oversee a staff of more than 120 dedicated employees, many whom have been with them since the beginning.

As pioneers in the movement to promote regionality and seasonality on the plate, Todd and Ellen use their culinary creativity and enlightened leadership to inspire change and build community. They are among D.C.’s leading advocates for sustainable agriculture and fisheries and for humanely raised animals, and they embrace and encourage stewardship of the Chesapeake Bay area’s natural resources by supporting regional producers that champion sustainable practices. The two expect their staff to make a difference in the community and lead by example: As a part of First Lady Michelle Obama’s “Chefs Move to Schools” program, Todd and Ellen were recognized by White House for their dedication to promoting healthy lifestyles for elementary students and their families.

The couple has been recognized with numerous industry accolades over the years, including the Restaurant Association Metropolitan Washington’s RAMMY Award for Best Fine Dining Restaurant, for Equinox in 2008, and Foodservice Leaders of the Year by Food Service Monthly in 2011. They have also garnered applause from The Wall Street Journal, The New York Times, CNN, Southern Living, The Washington Post, Town & Country, Gourmet Magazine, Newsweek, Time, and Travel & Leisure.