Todd Gray is a highly accomplished chef with a rich culinary background. After studying at the University of Richmond, he graduated with honors from the Culinary Institute of America in Hyde Park, NY. Todd has been nominated five times for the prestigious James Beard Foundation's "Best Chef, Mid-Atlantic" award. Notably, he was the first chef invited to speak at the White House for the "Chefs Move To Schools" campaign by then-First Lady Michelle Obama, collaborating with Mrs. Obama and Chef Sam Kass to launch the national program. Additionally, he was appointed one of the inaugural State Department Chefs by then-Secretary of State Hillary Clinton, representing the U.S. in Italy and Canada.

Chef Gray is a well-known figure in the culinary world, having appeared on several cooking shows with renowned chefs like Bobby Flay, Guy Fieri, and Tyler Florence. He featured in the first season of the PBS series Chefs A' Field and served on The Star Chefs Board of Directors for over a decade. Throughout his career, he has worked alongside culinary greats such as Jean Louis Palladen, Michel Richard, and Robert Greault. In 2013, he co-authored the cookbook The New Jewish Table with his wife, Ellen Kassoff. Chef Gray's extensive travels for culinary research have taken him to the Middle East for the Museum of the Bible and to New Zealand for the Cervena Council.

Todd and Ellen have developed numerous hospitality projects, including Salamander Resort and Spa in Middleburg, Virginia, Watershed at the Hilton Garden Inn, and Muse at the Corcoran Gallery of Art. Their most recent venture is The Federal, a bistro in Rehoboth Beach, DE, which opened in February 2021.

A staunch advocate for sustainable farming, Todd is dedicated to using seasonal ingredients and supporting local producers. His expertise in classical French and Italian techniques, combined with his innovative approach to cooking, has earned him a reputation as a respected mentor and influential figure in the culinary arts.