Grill the Chef: Equinox and Watershed’s Todd Gray

Chef Todd Gray

Chef Todd Gray

After graduating from the Culinary Institute of America, Todd Gray worked at several fine dining restaurants before launching Equinox. There he has been an early leader in the regional and seasonal food movement, earning numerous awards for his work including the 2011 RAMMY Chef of the Year and in 2011. Now, we turn the tables and grill the chef.



What’s in your fridge or freezer that would surprise people?
Vegenaise (vegan version of Mayo).

Last meal you cooked for yourself?
Barley Risotto.

Last meal on earth?
Soft shell crabs with sweet corn.

Which six people — alive or dead — would you choose to attend your ultimate dinner party? What would you serve? 

Jerry Garcia (for music), Ayn Rand (for my wife, Ellen), LeBron James (for my son, Harrison), David Brooks (for great conversation), Thomas Keller (for more culinary inspiration) and Steve Jobs (because we miss him).

I would strike up the grill and a firepit – hang out on the beach, cooking whatever fins or shells come out of it.

What non-food-related things do you do for fun?
Play guitar, golf, bike, hike, ski.

If you could go anywhere on vacation, where would you go?
The Far East.

What’s on your DVR?
I don’t own one.

  • Rosemary Petreikis

    Fabulous interview! Who doesn’t love Equinox? Last meal? Not sure about that choice!