One of the most decorated, respected, and charismatic Chefs in the world, Todd English has enjoyed a staggering number of accolades during his remarkable career. He has been recognized by several of the food industry’s most prestigious publications, established one of the best-known restaurant brands in the nation, published critically acclaimed cookbooks, and produced his own TV show for PBS.

Todd English – Head Chef

In the spring of 1991, English caught the culinary world’s eye when the James Beard Foundation named him their National Rising Star Chef. English followed through on that promise, as the James Beard Foundation subsequently named him Best Chef in the Northeast in 1994. Nation’s Restaurant News named English one of their Top 50 Tastemakers in 1999. In 2001, English was awarded Bon Appetit’s Restaurateur of the Year award and was named one of People Magazine’s 50 Most Beautiful People. Todd also has been named to the James Beard Foundation’s Who’s Who in Food and Beverage in America.

Todd English began his cooking career at the young age of 15 when he first entered the doors of a professional kitchen. At 20, he attended the Culinary Institute of America and graduated in 1982 with honors. He continued to hone his craft with Jean Jacques Rachou at New York’s La Cote Basque and then relocated to Italy where he apprenticed at the well-established Dal Pescatore in Canneto sull’Oglio and Paracucchi in Locanda dell’Angelo.

It was in Italy that Todd, drawing from his Italian heritage, developed his unique style and approach to cooking. English returned to the United States at 25 and was asked to be the Executive Chef of the award-winning Northern Italian restaurant Michela’s in Cambridge, Massachusetts. He served there as an executive Chef for three years, garnering high praise from both the press and the public.
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In 1989, Todd opened his first restaurant, Olives, a SO-seat storefront in Charlestown, Massachusetts. It drew immediate national and international applause for English’s signature interpretive Mediterranean cuisine; it was voted Best New Restaurant by Boston Magazine, has been honored as Best Food and Top Table by Gourmet Magazine, and was consistently named Boston’s #1 Favorite Restaurant by Zagat. English went on to establish Olives as one of the most prestigious culinary brands in the nation, opening additional locations in the States as well as, Atlantis in the Bahamas, the Venetian Village at The Ritz Carlton in Abu Dhabi.

English has created an astonishing list of successful restaurant concepts. Following the success of Olives, English created Figs, a more casual sister restaurant concept that serves traditional and eclectic pizzas and handmade pastas, and for which English was awarded the “Hot Concept” award from Nation’s Restaurant News. There are currently five Figs locations: two in the greater Boston area, one in LaGuardia Airport, and the most recent 2 locations abroad in the Middle East, Figs Kuwait located at the 360 Mall and at the Avenue Mall in Kuwait. Todd English Enterprises also includes Tuscany at Mohegan Sun in Connecticut, which serves Italian inspired foods and pays homage to his Italian roots; Bonfire, a steakhouse at Boston’s Logan airport that is a celebration of ranch cooking around the world; and his seafood concept, blueZoo at the Walt Disney World Resort’s Dolphin Hotel. English recently rebranded the Intercontinental Times Sq. Hotel location as The Stinger Cocktail Bar and Kitchen which features honey produced by bees housed on the roof of the hotel.

In February 2010 English brought his first pub concept to Crystals City Center in Las Vegas with Todd English P.U.B. Summer 2010 brought the opening of the highly anticipated, European- inspired Todd English Food Hall located at the iconic Plaza Hotel, and he opened up a second location of the Todd English P.U.B. in Birmingham, Alabama. In 2013. In 2014, English opened MXDC, his first Mexican restaurant in Washington, D.C. and a second Todd English Food Hall in Manila. English’s reach abroad is growing with 2 new concepts opening in the Philippines: Pound, a fast casual burger concept and Hook, a seafood endeavor. And most recently a third location of The Todd English Food Hall in Dubai at The Dubai Mall Extension.

English has also gone on to establish himself as a successful television producer and host. In 2007, his international travel and cooking series, Food Trip with Todd English, which features Todd exploring the globe in search of new local flavors and techniques, debuted on PBS. The series has garnered him two James Beard Awards as well as an Emmy nomination. English has also starred in the national public television series, Cooking Under Fire and The Food Network’s Opening Soon, and is a frequent guest on such shows as Top Chef, Iron Chef, The Today Show, Martha Stewart Living, Good Morning America, CBS This Morning, Live with Regis and Kelly, Extra, The Meredith Viera Show among others.

Todd has authored the critically acclaimed cookbooks, The Olives Table, The Figs Table and The Olives Dessert Table, published by Simon & Schuster, and his fourth book, Cooking in Everyday English, the A,B,Cs of Great Flavor at Home published by Oxmoor House. In 2005 he debuted his line of cookware and lifestyle products, The Todd English Collection, breaking electronic retail records in the houseware category. The Todd English Collection featuring Todd English Cookware and the Todd English Air Fryer is now available on EVINE Live. In addition to cookware, the Todd English Collection line will feature kitchen tools, small appliances, cutlery sets, and other housewares and lifestyle products. He also has produced two companion books, The Air Fryer Cookbook and Rustic Pizza

English is also a celebrated host and Chef for high-profile entertainment events. In 2005 English was the Executive Celebrity Chef for MTV’s Video Music Awards in Miami, and he has hosted events for The Superbowl, Sundance Film Festival, Fashion Week, The Tony Awards, NASCAR, and Dinner In White and is a regular participant in the South Beach Food and Wine Festival, Sun Wine Fest, Swan Dolphin Food and Wine weekend, Flavor Napa to name a few.

A dedicated philanthropist, Todd is very involved with several local and national charities including Susan G. Komen, Big Brother, the Anthony Spinazzola Foundation, Community Servings, Share Our Strength, the Boys and Girls Clubs, Volunteers of America, Food Bank of NYC, Make a Wish, Autism Speaks, City Harvest, Keep Memory Alive, Family Reach, Men with Heart, Men Against Breast Cancer, Maureen’s Haven Shelters, and Bakes for Breast Cancer where he is a honorary board member. Most recently, Todd formed The Wendy English Breast Cancer Research Foundation in honor of his sister.

Jimmy Reyes – Executive Chef

Chef Jimmy Reyes is a graduate of Le Cordon Bleu College of Culinary Arts. While his training is based in Classical French cuisine, he would describe his style as “Modern French.” Jimmy’s experience includes Nine years at the Walt Disney World Swan and Dolphin in various Managerial positions. Chef Reyes also held Positions in Various South Florida Establishments at the Westin Diplomat,&Restaurant Chef of Torero Tapas Bar & Grill, As Well as Becoming the Chef De Cuisine at Hilton Hotels where he was in Charge of 3 Restaurants including Spencer’s For Steak & Chops where he helped the Restaurant Reach new Horizons by combining Modern Techniques with the Classical Style of a Steak house. Chef Jimmy’s Culinary Roots Span overseas to Spain where he worked at Different Restaurants Including El Atril, The Malt House, &Brasa. Jimmy’s transition to Todd English’sBluezoo as the Chef De Cuisinewas a rolethat helped further develop his unique and modern style& Build his unbreakable bond with Chef Todd English which expanded for many years to come; his incredible drive and determination got him promoted to Executive Chef of the Restaurantwithin a year of being there. Soon enough Jimmy helped raise Bluezoo to one of the top Restaurants in Orlando, Participating in many Local events. He received different accolades including AAA 4 Diamond Restaurant, Voted Top 10 Places to eat in Orlando, featuredin Bite Magazine for his vast knowledge of Seafood with “The Dish that made me” article.

 After reaching the peak of success in Orlando, Chef Jimmy moved into a larger role with Chef Todd helping open and restructuring different properties in the United States over the years. He now Joins Todd English Food Hall Dubai, ready to take over and show Dubai why the Todd English brand is so well known all over the world.

Chef Reyes is passionate about building relationships with local farms, artisans and purveyors in order to source the highest quality ingredients possible, he has been described as someone who pushes the line of creativity always looking for the next big thing. His Knowledge of ingredients and techniques both classical and modern has made every dining experience unique. When asked what food means to him he simply replied “food is life.”

Stephen Leung – Chef De Cuisine

Joining the team as Chef De Cuisine is Chef Jimmy’s right hand man Stephen Leung. Stephen’s vast experience under the Todd English Brand is like no other, expanding for over 7 years at Chef Todd’s Food Hall in New York City he held various positions in the restaurant before becoming in charge of the whole Sushi Program for the company.
Before Dubai, Chef Stephen worked as a Corporate Trainer for different Todd English Restaurants, Helping Chef Todd develop many menus over the years most which are still being used.
Stephen’s Root Expand to his home town of Hong Kong where he spent 3 years honing is craft at the Omni Hong Kong Hotel. He then further his career as a Chef by working for one of the biggest Pastry Franchise in the Country Saint Honore.

Chasing the American Dream, Stephen moved to the United States in search of higher Education. While attending College he started working in a Japanese Restaurant as a dish washer where he found his one true love, Sushi.
In little time Stephen’s passion for Sushi made him one of the best Sushi chefs in New York City, He Joined Todd English and Quickly Became an unexpendable part of the Todd English Family.

Stephen now comes to Dubai as the Second Chef In command, bringing his vast knowledge of Asian cuisine and leadership to the Restaurant.

Cindy Hermosilla – Pastry Chef

Taking the reins of our Sweets is Pastry Chef Cindy Hermosilla,
Creativity and Passion for her craft are two things that landed Cindy the important role of creating our sweets.

A graduate of Monster Kitchen Academy & recipient of bachelor’s Degree of Science in Hotel & Restaurant management. Her experience expands back to her Roots in the Philippines where she owned her own Cake Shop Herms Pastry Shop.over 7 years in the UAE at different establishments, which allowed her to hone her craft as a Pastry chef but also as a leader in the Restaurant.
She now joins the Todd English Food Hall ready to wow us with her Funky Designs and explosive flavors making Sugar and Parlor a must every time you visit.