Todd English is the chef-owner of Olives and the three branches of Figs, all award-winning restuarants located in Boston. English graduated from the Culinary Institute of America with honors and was named Best Chef in the Northeast by the James Beard Foundation in 1994. He has taught cooking classes in the U.S. and abroad and has been featured in Bon Appetit, The New York Times, Food & Wine, The Boston Globe and The Boston Phoenix. He lives with his family in Boston.
Sally Sampson is the author of Recipes from the Night Kitchen: A Practical Guide to Spectacular Soups, Stews, and Chilies; The Diet Workshop’s Recipes for Healthy Living; and Chic Simple Cooking. She writes for The Boston Phoenix, The Boston Globe, and Boston magazine, among other publications. She lives with her family in Boston.
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