As a teenager with an eye for extra spending money, Terry Koval washed dishes at John Paul’s Armadillo Oil Company in Greenville, SC, unknowingly setting the stage for a successful career that would lead to stints in some of Atlanta’s most recognized kitchens and to the prestigious recognition as the 2012 StarChefs.com Atlanta Rising Star Sustainable Chef.
With a passion for food yet a dream of becoming a professional skateboarder, Terry headed west to San Francisco. This fateful move, however, introduced him to a bounty of farm-to-table fare that would define his style of cooking. With this refreshed outlook, he moved back to the South in 2000 and worked at the famed Buckhead Diner before accepting the position of executive sous chef under mentor Chef Gary Mennie at nationally acclaimed Canoe. He later joined Concentrics Restaurants as the sous chef of Lobby at TWELVE and then became executive chef at sister restaurant Room at TWELVE. After years of proving himself as a creative force in the kitchen, in 2010 Terry was offered the opportunity to conceptualize unique and seasonal grass-fed burgers at Farm Burger. He once again embraces local, seasonal ingredients now accented by house-brewed craft beer as the executive chef at Wrecking Bar Brewpub.
“Bob Sandage has revitalized a historical building, making it a landmark once again, and I am excited to bring my passion for local sustainable food to the table,” said Terry of his new venture. Over the next few months, he plans to develop new menu items, “utilizing local product and all its parts.” And as an avid drinker of craft beer, Lagers and Saisons in particular, Terry is thrilled to delve into the science of brewing and evolving his food with its flavors.
Terry and his wife Jenn live in Decatur, Ga., with their daughter Olivia, son Jackson and an infinite source of farm-fresh eggs from their four chickens named Puffy, Poppins, Snowflake and Buttercup.