May 14, 2001 12:00 PM

The square-jawed looks of celebrity chef Todd English are no happy accident. Like the interpretive Mediterranean-style cooking at the 13 Olive Group restaurants he owns across the U.S., they’re all about technique and presentation: Vidal Sassoon haircuts every six weeks, daily 40-minute runs and regular eyebrow trims. English, 40, who lives in Brookline, Mass., with his wife, Olivia, 41, and their three children, is a self-confessed style “monster.” Suit? Make it black and Armani. Shoes? Prada or Gucci. His “thin, stringy hair,” he says, needs Kiehl’s Extra-Strength Styling Gel (“I’m neurotic if I don’t have it”). The routine works for his pal Martha Stewart, who says, “Oh, those deep sunken eyes, the high cheekbones, his big hands and broad shoulders.” So enamored was one diner in his Boston restaurant that she strode up to English and handed him a rose. “I’ve been on a crazy ride lately,” says the 6’3″ chef, who grew up in Atlanta and last November opened a Manhattan branch of his restaurant chain. “It’s wild how chefs have become like rock stars.”

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