about Chef terry gatewood

After attending Johnson & Wales University in Charleston, South Carolina, Chef Terry began his culinary career at the Four Square Restaurant in Durham, North Carolina.

The next stop on his culinary tour was as a cook at Charlie Trotter's restaurant in Chicago. He then moved south to Florida in 2002 where he worked at the Ritz Carlton Hotel for two years. Chef Terry then became the Sous Chef at Bistro Bisou in Miami followed by a Sous Chef position at Emeril's in Miami Beach. 

After several years in the restaurant industry, Chef Terry worked as a private chef and caterer creating a variety of menus that ranged from kosher to vegetarian to diabetic to macrobiotic.

In 2011, Chef Terry began working in the yachting industry. Since then, he's traveled the world, logged countless sea miles, and gained invaluable experience professionally preparing unforgettable meals.

 
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