Co-owner

Chef Todd Gray is a highly accomplished and well-known chef in the culinary arts. He graduated with honors from the Culinary Institute of America in Hyde Park, NY, after studying at the University of Richmond. Todd's passion for cooking has led him to become a five-time nominee for the James Beard Foundation's "Best Chef, Mid-Atlantic" award.

Todd was the first chef to be invited to speak at the White House for the "Chefs Move To Schools" campaign by then-First Lady Michelle Obama. He worked with Mrs. Obama and Chef Sam Kass to develop and roll out the national program. He was appointed one of the inaugural State Department Chefs by then-Secretary of State Hillary Clinton. He represented the US on behalf of the Department of State during two tours in Italy and Canada.

Chef Gray is a well-known personality in the culinary world. He has made appearances on several cooking shows alongside other luminaries such as Bobby Flay, Guy Fieri, and Tyler Florence. Chef Gray was also on the first season of The PBS Series Chefs A Field and served on The Star Chefs Board of Directors for over a decade. He has worked with some of the greatest chefs in the country, including Jean Louis Palladen, Michelle Richard, and Robert Greault.

In 2013, Chef Gray and Ellen published their first cookbook titled The New Jewish Table. Chef Gray has traveled extensively to research and develop food in the Middle East on behalf of the Museum of the Bible and has traveled to New Zealand on behalf of the Cervena Council. Along with his wife Ellen, Todd has developed many projects including Salamander Resort and Spa in Middleburg, Virginia, Watershed at the Hilton Garden Inn, Muse at the Corcoran Gallery of Art and The Museum Of The Bible in Washington, DC. Their latest venture brings them to Rehoboth Beach, DE where they opened The Federal, a Rehoboth Beach Bistro in February 2021.

Todd Gray is a well-known advocate for sustainable farming. He is committed to using seasonal ingredients and supporting local producers by promoting sustainable farming practices.

Todd is highly skilled in classical French and Italian techniques, and he applies an innovative approach to cooking. His exceptional leadership skills in the kitchen have made him a respected mentor and influential figure in the field of culinary arts.

Co-Owner/General Manager

Ellen Kassoff was born and raised in D.C. She earned an economics degree from the University of Maryland and studied at the University of London. After working on a kibbutz and a scuba diving boat in Israel, she returned home and began her career at Sysco Food Service, where she eventually made a productive sales call to a young cook named Todd Gray. The two would later marry in 1995.

Ellen's contributions to the food industry have earned her several awards and recognitions, including Manager of the Year by the Restaurant Association of Metropolitan Washington and the Women Chefs and Restaurateurs Golden Fork Award for Front-of-the-House Excellence. She was also a finalist for LDE's Women Who Inspire Award in 2023. Ellen, along with Chef Todd, published their first book, The New Jewish Table, in 2013. She has also authored numerous food and wine articles in various newspapers and a Travel Guide to Virginia Wineries.

In 2004, Ellen launched Equinox Restaurant's event and catering division, which has since expanded to Rehoboth Beach. The division designs, executes, and manages all events, from large weddings and fundraisers to intimate dinner parties.

Besides her work in the food industry, Ellen is a passionate animal welfare advocate. She founded the Washington Humane Society's Sugar & Champagne Gala, which raised over $1 million throughout its twelve-year run. Additionally, she has served on several leadership boards, including the Washington Jewish Community Center, Les Dames d'Escoffier, and The Washington Humane Society. Ellen also supports and helps organize fundraising for charitable organizations like Chefs for Equality, PETA, and Rock Creek Conservancy. She has been a member of Les Dames d'Escoffier International since 2003.

Ellen has actively participated in the zero waste movement and has worked closely with the Mayor's office to reduce food waste. Her noteworthy efforts have led Equinox to become one of the first restaurants in DC to introduce on-site composting, thereby reducing their carbon footprint. In recognition of her contribution towards creating a sustainable environment, Ellen was awarded two grants from the DC Government to continue her efforts.

Ellen Kassoff is the spiritual director, business manager, and front-of-house facilitator for the couple's entities, Half Moon & Totally Fried Hospitality.

Chef d’ Cuisine

Andrew Guffey is an accomplished and talented chef hailing from Delaware. He began his culinary education at the Culinary Institution of Virginia, where he learned the foundations of cooking. Andrew spent five years as a sous chef at A(muse), where he honed his skills in creating and conceptualizing new dishes. He has also worked at the Blue Hen, Palate, and Harbour in Lewes, DE, gaining a wealth of knowledge and experience. Food is not just something Andrew cooks; it's an essential part of his life. Growing up with a Korean mother, he was introduced to a wide range of foods like Mackerel, Bulgogi, and Kimchee. He is fascinated by fermented vegetables and considers them dear. They make regular appearances on The Federal menu. Andrew's passion for food is evident in his ability to constantly create new and innovative dishes. In March 2022, Andrew joined the Federal Team, and with his expertise and passion, he has made significant contributions to the daily menu and has become an integral part of the Federal Family.

Fritter Chef

Marta Mendoza found herself in Rehoboth Beach during the pandemic years. She originally went to help fix up the restaurant with a family member who works with Todd and Ellen in DC. in advance of the opening of the Federal. Rehoboth Beach grew on her, and she never looked back. Marta moved in on Rehoboth Ave and developed her skills in the kitchen. Marta, originally from El Salvador, spent over 20 years in Chicago, working in food service for the Chicago public school system. While she cooked by day for the kids, she also became an accomplished tailor specializing in making traditional dresses for Mexican folk dancers. Marta still hones her craft at the sewing machine, making clothes, accessories, uniforms, and mends clothing for her co-workers, friends, and family., among other things, when she isn't preparing delicious fritters!