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Education: Graduated from the Academy of Culinary Arts
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A native of Middletown, New Jersey, Terence Feury graduated from the Academy of Culinary Arts in 1988. Soon after, he moved to Manhattan to work at some of the city’s hottest restaurants. Feury served as sous chef at the Peacock Alley in the Waldorf-Astoria from 1990 until 1993 and at Allison on Dominick for the following two years. He joined the kitchen of Le Bernardin in 1996 before heading closer to home to assume the role of executive chef at Philadelphia's acclaimed Striped Bass.

Feury was named executive chef of The Grill at The Ritz-Carlton, Philadelphia in 2003, where his love for fresh, regional ingredients combined with unexpected flavors and textures is evident in his seasonal menu. Feury was named “Rising Star Chef, 2000” by Restaurant Hospitality Magazine, and he was nominated for the prestigious James Beard Culinary Award as the Best Chef of the Mid-Atlantic Region in 2002.

“My style of cooking is to see that natural flavors are pronounced, but never overdone or overworked," says Chef Feury. Feury's culinary techniques result in uncomplicated flavors that bring depth to The Grill's contemporary American menu.

Courtsey: http://www.starchefs.com/chefs/rising_stars/2004/philly_revue/bio_t_feury.shtml
 
 
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