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MEET OUR CULINARY TEAM ><>
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Todd English - Owner & Chef
In Spring of 1991, English caught the culinary world’s eye when the
James Beard Foundation named him their National Rising Star Chef.
English followed through on that promise, as the James Beard
Foundation subsequently named him Best Chef in the Northeast in
1994. In 2001, English was awarded Bon Appetit’s Restaurateur of the
Year award and was also named one of People Magazine’s 50 Most
Beautiful People.
Todd is currently the chef and owner of Olives in Charlestown,
Massachusetts. Olives opened in April of 1989 as a 50-seat
storefront restaurant. It has drawn national and international
applause for English’s interpretive rustic Mediterranean cuisine.
Olives now occupies a larger space down the street from its original
location in Charlestown, Massachusetts. In recent years, English has
established Olives as one of the most prestigious names in the
nation by opening other locations around the world: Olives New York
in the W Hotel in Union Square, Olives Las Vegas at the Bellagio
Hotel in Las Vegas, Olives DC in the heart of Washington, DC, Olives
Aspen at the St. Regis Hotel in Aspen, Colorado, and Olives Tokyo
which opened in the spring of 2003 in the Roppongi Hills
development.
English also has four Figs restaurants in the greater Boston area
and two locations at LaGuardia Airport in New York City. Figs serves
traditional and eclectic pizzas and handmade pastas. Among English’s
other restaurants are Tuscany at Mohegan Sun in Connecticut, which
serves Italian inspired foods and pays homage to his Italian roots;
Bonfire, a steakhouse in Boston’s Park Plaza Hotel that is a
celebration of ranch cooking around the world from the U.S. to
Australia; and KingFish Hall, Todd’s first seafood concept, in
Boston’s Historic Faneuil Hall. Todd’s second seafood concept, Fish
Club, at the Seattle Marriott Waterfront opened in the spring of
2003. English’s two newest ventures both opened in early 2004: the
Cunard Line’s Queen Mary 2 welcomes the Todd English Restaurant, and
Orlando hosts Blue Zoo at the Walt Disney World Resort’s Dolphin
Hotel.
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Christopher Frothingham - Executive Chef
Chef Christopher Frothingham is thrilled to return to Todd English’s
The Olive Group as the new Executive Chef of Fish Club at the
Seattle Marriott Waterfront. Bringing his years of culinary training
and vast restaurant experience, Frothingham oversees and executes
Todd English’s menu of coastal cuisine with finesse, sophistication
and vibrancy.
Born in Mexico City, Frothingham learned at an early age that food
was the center of family celebration. While still quite young, he
moved with his family overseas to live in London for five years.
During that time they traveled extensively throughout France and
Switzerland, serving to expand Frothingham’s worldview to include an
understanding and appreciation for European culture and cuisine.
Frothingham’s teenage years were spent in Boston, and when he later
left for Hobart College in Geneva, NY he gained his first true “food
service experience.”
While studying Environmental Economics at Hobart, Frothingham became
the President and Chef of his fraternity. Designing daily menus and
cooking for the entire house gave Frothingham a taste of what life
as a chef might be, and he was hooked. Immediately after college he
accepted his first position as a professional cook, moving to Mt.
Hood Oregon to work at the Timberline Lodge. Wanting to return to
the New England of his adolescence, he then moved to Nantucket,
working at The West Creek Café and Jared Coffin House. Finally with
significant professional work experience under his belt, Frothingham
decided it was time to attend culinary school. He applied to the
prestigious New England Culinary Institute in Montpelier, Vermont,
and was accepted into their highly competitive accelerated culinary
program.
After graduating from the Culinary Institute, Frothingham moved back
to Boston to work for Frank McClellan at Sel de la Terre. For years,
Frothingham had been admiring the career of renowned chef and fellow
Bostonian Todd English, and when English opened his first
steakhouse, Bonfire at the Park Plaza Hotel, Frothingham seized the
opportunity to work under him. Beginning as a Tournant, Frothingham
impressed English with his culinary creativity and skill, and
quickly rose through ranks, being promoted first to Executive Sous
Chef and then ultimately to Executive Chef of Bonfire.
Wanting to expand his repertoire and experience, after three years
at Bonfire Fothingham moved over to Todd English’s seafood
restaurant in Boston’s historic Faneuil Hall, Kingfish. During his
time as Executive Chef at Kingfish, Frothingham had the opportunity
to travel with English, heading up major culinary events including
The World Gourmet Food Festival in Bangkok, Thailand.
In 2004, after four years under the tutelage of Todd English,
Frothingham was offered the incredible opportunity to be Sous Chef
for Legal Sea Foods. Working directly with the Senior Chef,
Frothingham’s duties included the development of new culinary
concepts for the corporation, as well as the management of a 10
million dollar training store. The experience was invaluable, but
after a year Frothingham was eager to return to his roots in a
restaurant kitchen. When the position at Fish Club became available,
English immediately thought of Frothingham as the perfect fit—not
only a great leader, but a seasoned and talented interpreter of Todd
English’s cuisine.
One of the senior alumni of The Olive Group, Frothingham has
successfully executed Todd English’s signature cuisine while at the
same time clearly establishing his own personal culinary style. He
is thrilled to now be at the helm of Fish Club.
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