Todd English Dishes Up the Goods

46_NY_HL.-0008:30 AM I am a night owl by profession — and preference — so my day starts a little later than most. I love a workout to get the day started, so I head to the gym or to a session with my personal trainer. It gives me a chance to think and organize the day ahead. I travel a lot, but this is a constant in the routine.

10:30 AM I’m ready for the day! If I am in New York, I am onsite at one of my restaurants like The Todd English Food Hall. I relish the exchange of ideas, the menu planning and the design. The content and the recipes are important, but so is the look and feel of the layout, the paper and the descriptions. It has to be compelling and grab your attention. I spend time with the chef and the team to talk about the day’s challenges and opportunities and jump on the line to get in some cooking time. I love our new pasta machine and all it can do.

12:30 PM The lunch rush is starting to build. I get to interact with our guests. A highlight is seeing them enjoy the experience and telling me how much they love our food and service.

1:00 PM I jump in a cab and head to The Intercontinental Hotel, where my restaurant Ca Va is located. We do a lot of corporate business there, and tonight, we have a large group coming in for a private event so I want to check on the set up and menu.

2:00 PM I have a pitch meeting to talk about new concepts and ideas for a restaurant.


3:30 PM I’m back in a cab and headed to Olives downtown. I hold many of my meetings there so I can catch up on business while visiting with my New Yorkbased corporate team and head chefs. We are training some new cooks and I want to see how it is going. It is important that they understand the DNA of our brand, especially our attention to detail and our execution. I’m tasting the menu and touching food all day long.

5:30 PM A car service picks me up and takes me to the airport. Cab/Car time is where I catch up on all my phone calls and emails. Tonight I’m flying to Tampa, Florida where Home Shopping Network is headquartered.

11:00 PM I do a live appearance on HSN to talk about my GreenPan Cookware Collection. The show ends at 1 AM. I’m tired, but ready to do it all again tomorrow!