Chef Terrance has been slicing and dicing, and grilling and glazing professionally since attending The Art Institute Culinary School in 2012. Plying his trade in kitchens ranging from Café Green, a vegan restaurant, to the local Italian queen of small plates, Chef Isabella of Graffiato; Chef Terrance has developed his own voice while remaining eager to hear what others have to say culinary-wise. Chef Terrance’s philosophy on food is rooted in nutrient density, clean and robust flavors, soul, and language. Language is how we all communicate with one another and nothing transcends and obliterates barriers better than good grub.
Leaving a professional background in Finance and Communications, there’s nothing more important in Chef Terrance’s experience than engaging in substantive dialogue, good food, and group meals which create bonds. Sharing meals together defuses tensions, promotes reasoning, exchanges ideas, and promotes cross cultural awareness, appreciation, and celebration. In a word food =’s UNIFICATION according to Chef Terrance. And when food is packed full of nutrients, delicious flavors, soul, and coupled with great communication, then it is serving its nourishing and blissful purpose.