Chef Ernest Todd has fifteen years experience as an Executive Chef and ten years as a Banquets Chef. He has created recipes, planned, prepared and coordinated meals for restaurants, conventions, banquets, weddings, and various promotions. He's also been in the classroom as an instructor at charter schools and colleges -- sharing his culinary and artistic skills -- and is a member of the American Culinary Federation.

Todd has certain food philosophies. First, is that food is essential to every important personal experience. Second, Todd believes that presentation is as important as taste; accordingly, his art carries over into the visual. He is an accomplished ice sculptor and has competed in this unusual medium. In addition to ice, Todd has displayed his skills in butter sculpturing and canapés design at many fundraising events.

Chef Todd was the owner of Todd's Cafe and Catering in Easton Pennsylvania for six years before returning to the Washington DC area. Since then he has worked at The Culinaire of DC atthe National Gallery of Art, Martin's Crosswinds, and Eatzi's Market and Bakery.

Todd's experience, unique capabilities, and personal qualities enable the Columbus Club to provide all of our customers with exceptional and memorable dinning events.