Meet the Chef: Terry Koval
Known for his creative and sustainable approach to cooking, Chef Terry Koval of Wrecking Bar Brew Pub in Atlanta is no stranger to good food. The wheels of Terry's fate as a chef were set in motion when he headed west to San Francisco in the hopes of becoming a professional skate boarder. While he didnt' become the next Tony Hawk, this fateful move introduced him to a bounty of farm-to-table fare that would define his style of cooking.
What are your first memories of cooking? Is there a special person in your life who fostered your love for cooking?
When I around 10 years old I would wake up really early in the morning, put this ridiculous chef hat on and cook breakfast for my family. The goal was to always have it ready and on the table before anyone woke up! The excitement of seeing their faces and joy was pure energy!
What’s the most challenging part of your job?
Staffing. Its is always challenging in this business to get true passionate folks who have a passion for the craft. Ones who have drive want to be mentored and learn and grow with a great team and aspire to move on!
How would you describe your style of cooking?
Locally, seasonally driven with a Southern influence.
Where do you draw inspiration for your dishes?
What comes in the back door from our farmers, my chefs, peers and friends.
What’s the best thing you’ve ever eaten?
Anything picked right off a vine, bread, cheese, pate, vinegar.
Oh, and don't forget to order Terry's Trout with Sungold & Cucumber Gazpacho Over Wheat Berries...