Equinox Co-Owners Todd and Ellen Gray Bounding into their tenth successful year as proprietors of the newly renovated Equinox, restaurateurs Todd and Ellen Gray have redefined both the physical space and the idea of local organic. The sophisticated yet comfortable new look reflects the sentiments of the Equinox menu; providing diners with exquisite yet unpretentious American cuisine. For 10 years, the Grays have stayed true to their original mission of supporting local farmers and using local farms within a 100-mile radius of Washington, DC. From focusing on locally produced dairy and vegetables, to developing his own line of Black Angus beef from Warrenton, Chef Gray remains committed to his roots of seasonality and sustainable farming. Chef Gray's penchant for innovation is reflected in Equinox's constantly evolving seasonal menu, that consistently delivers diners fresh flavors and creative cuisine. The front of the house buzzes with a unique blend of laidback comfort and professional service, under the influence of Ellen Gray, general manager and co-owner of Equinox, while the kitchen flourishes in creativity under the watchful eye of Chef Todd Gray. The duo is especially proud of their son Harrison, who was born shortly after the restaurant opened and has been growing with it and inspiring the family ever since. Thanks to Harrison's own gastronomic inclinations, Todd has offered cooking classes for kids, and continues to focus on culinary education for students of all ages. Equinox has been featured on best of lists and the pages of a variety of magazines, newspapers and guides. The fine dining restaurant has established a reputation for stability and maturity while still nurturing the spirit of innovation that is the hallmark of successful restaurants over time. Todd Gray Executive Chef/Co-Owner Since opening Equinox in 1999 to universal acclaim, Todd Gray has emerged as one of the leading culinary talents in the nation's capital, as well as a tireless champion of sustainable farming and fishing practices, and a passionate promoter of local, mid-Atlantic foods. Chef Gray developed Equinox's distinctive cuisine by resurrecting historical recipes and crafting them to reflect his unique Virginia-Piedmont cuisine: a style that draws on his classical Italian training while showcasing ingredients from the Piedmont region in Virginia. His refined yet approachable style made him the perfect choice for Culinary Director of Salamander Hospitality, where he will oversee the menu development at the Salamander Resort & Spa, blending his dining concepts with the resort's vision to create a simple yet elegant menu featuring provincial Virginian accents with hints of country Italian. The 340-acre Salamander Resort & Spa is slated to open in the lush wine country of Middleburg, VA in early 2010. With his strong background in classical French and Italian techniques and proclivity for innovation, it's no surprise that Chef Gray has nurtured and mentored some of the DC's area's rising culinary talents. One of frontrunners in introducing awareness about the importance of humanely raised and slaughtered animals, Chef Gray continues to work with local farmers developing food of all varieties from custom-grown beef to fresh, organic produce. In 2008 Equinox won the Restaurant Association Award for Best Fine Dining. Gray's cooking has earned him five nominations for the prestigious Best Chef, Mid-Atlantic award from the James Beard Foundation. He also is a five-time nominee for Chef of the Year from the Restaurant Association of Metropolitan Washington. Equinox has consistently been rated one of the city's top restaurants by many local publications, and has appeared on numerous "best of" lists in national epicurean magazines. Equinox has achieved Wine Spectator's Award of Excellence six years in a row, and is consistently recognized with the Award of Excellence from the Distinguished Restaurants of North America (DiRoNa).

Ellen Kassoff-Gray General Manager/Co-Owner A formidable management and marketing force, Ellen Gray has helped ensure Equinox's place among Washington, DC's top-tier restaurants. She brings all elements of her background, including gourmet food sales, culinary instruction, economics and program management, into play while managing the restaurant's operations, as well as its involvement in the restaurant industry and the community it serves. While earning a degree in economics from the University of Maryland in 1986, Ellen studied abroad at the University of London, traveled through the Middle East and Europe, and developed a passion for travel and world cuisine. She returned to the U.S. and initially put her economics degree to work in the financial publishing world of Wall Street, but after several years moved back to home to Washington, DC. Looking to combine her business background with her interest in food, she began working for Sysco, the largest food purveyor in the country. One of the most productive sales calls she would ever make was on a young cook named Todd Gray. In 1998, Ellen created the Washington, DC area's first in-house cooking program for Whole Foods Markets. She continues to encourage cooking classes taught within Equinox's own space and is working on the creation of a cooking studio. Apart from managing Equinox, Ellen also serves on several community boards such as the Washington Humane Society, the Washington JCC, and the Northwest Little League. As the creator of the popular charity event 'Sugar and Champagne,' which brings together DC's finest pastry chefs and wine purveyors in a huge culinary event benefiting the Washington Humane Society, Ellen manages to perfectly combine her culinary inclinations with her concern for animal welfare. She has also assisted in organizing the Certified Humane Program and has helped bring the program to national attention. She is currently serving as a mentor for Women Chefs and Restaurateurs (WCR) and is a member of Les Dames d'Escoffier. In 2007 Ellen won the RAMW Award for Manager of the Year. *Click here to read Ellen's Guide to Loudon County. Download PDF (33 MB)

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