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As Executive Chef for Terlato Wine Group and Terlato Wines International, I prepare meals for a demanding audience: the world’s great winemakers.
Winemakers are, of course, a discerning audience. They are also unfailingly delighted by my meals, which dazzle in their own right while showcasing the greatness of every wine and every occasion.
At Terlato, I have an incredible opportunity: to create meals that match the world’s greatest wines, while pleasing some of the world’s most sophisticated and diverse palates.
I emphasize both American and French techniques, accented with a Mediterranean sensibility. My style began taking shape when I served an apprenticeship with the legendary Michael Foley, one of original “Great Chefs” on PBS. I graduated from Chicago’s renowned Kendall College culinary school, and honed my skills with stints at Les Escargot, Park Avenue Cafe, and the Pump Room. I joined Terlato from the James Beard Award-winning Wildwood Restaurant and Bar in Portland, Oregon.
I absolutely love what I do! At Terlato’s Tangley Oaks headquarters, the occasion begins in the kitchen, where guests chat with me and get informal cooking lessons from as their meals are prepared.
Tangley Oaks, a gracious Tudor mansion on the National Register of Historic Places, is headquarters for Terlato Wines International where the gourmet kitchen adjoins a stunning formal dining room. When Terlato Chairman Anthony Terlato first laid eyes on Tangley, he immediately saw the embodiment of his philosophy: “Quality is a way of life.” Terlato acquired the mansion and completed its meticulous restoration in 1996.
Since then I have been preparing meals daily for visiting winemakers, leading wine and culinary journalists, and Terlato’s executive staff.
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