Todd English is known in the Greater Boston area for his critically acclaimed restaurants: Olives in Charlestown and Figs restaurants in Boston, Charlestown, Chestnut Hill and Wellesley, MA. However, his fame is quickly spreading nationally and internationally with the opening of Olives restaurants in Las Vegas, New York, Aspen and Washington, DC. Recently, he opened Kingfish Hall, specializing in seafood and Bonfire, a steakhouse, both in Boston. English's unique cuisine is appealing to gastronomics because of its "interpretive European style." He likes to support local New England cheesemakers and featured Great Hill Blue cheesemaker Tim Stone on his show Cooking In with Todd English produced by Connecticut Public Television.
English is an honors graduate of the Culinary Institute of America, and began his career apprenticing in Italy and New York. At 25, he opened his first restaurant, Michela's. During his years in the culinary industry, English has received numerous awards and has been featured in countless magazines. In addition, English is the author The Olives Table, and The Figs Table and The Olives Dessert Table and is also host of the television segment Todd's Table with Liz Walker on Boston’s WBZ-TV4.
Todd English is known in the Greater Boston area for his critically acclaimed restaurants: Olives in Charlestown and Figs restaurants in Boston, Charlestown, Chestnut Hill and Wellesley, MA. However, his fame is quickly spreading nationally and internationally with the opening of Olives restaurants in Las Vegas, New York, Aspen and Washington, DC. Recently, he opened Kingfish Hall, specializing in seafood and Bonfire, a steakhouse, both in Boston. English's unique cuisine is appealing to gastronomics because of its "interpretive European style." He likes to support local New England cheesemakers and featured Great Hill Blue cheesemaker Tim Stone on his show Cooking In with Todd English produced by Connecticut Public Television.