Early Life and Career
English was born in Amarillo, Texas, grew up in Sandy Springs, Georgia and later Branford, Connecticut. He matriculated at Guilford College in North Carolina on a baseball scholarship, but quit and entered the Culinary Institute of America in 1978 and graduated in 1982.
He worked under Jean-Jacques Rachou at New York’s La Cote Basque, and then moved to Italy to work at several restaurants there.
He returned to the United States at age 25 and served as the executive chef of the Italian restaurant Michela’s in Cambridge, Massachusetts for three years before opening the original Olives restaurant in 1989.
Read more about this topic: Todd English
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