About Chef at Market
HELP US COMPLETE AND MAINTAIN OUR ARCHIVES
If you have given a Chef at Market demonstration at one of our markets
but are not listed above, or,
if you would like us to update your existing information, please send your bio
and a digital photo (JPEG) to
jannahowley@freshfarmmarkets.org.
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TERENCE FEURY
Chef
Terence Feury grew up in Middletown, near the Jersey shore, and his love of fish, seafood and East Coast produce is reflected in his cooking experiences and menus. He spent time in New York at Peacock Alley, Allison on Dominick and Le Bernardin, then moved to Philadelphia's Striped Bass, assuming the role of executive chef in 1999. After 3 years at Striped Bass, Terence moved to The Ritz-Carlton, Philadelphia, as chef de cuisine, earning 3 stars from the Philadelphia Inquirer and the restaurant's designation as among America's Top 50 Restaurants by Food and Wine magazine. At Fahrenheit, Terence's menu highlighted the best of this region's seasonal seafood and produce. He worked closely with organic farmers in the area to obtain premium ingredients for his contemporary American menu. In 2007 he left Fahrenheit. Now, with his brother Patrick, he plans to open Maia, a two-story space that will combine a restaurant, café and gourmet-food market, in Villanova, PA.
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