The son of Annandale, Virginia restaurateurs, Terrance began cooking at the age of thirteen and rose steadily to the ranks of America's most renowned and imaginative chefs. Following positions at several Washington, D.C. restaurants and hotels, Terrance served as a saucier at Le Cirque under Alain Sailhac and worked in many of Europe's greatest kitchens, including Taillevent, Le Tour d'Argent, Moulin de Mougin, Gualtiero Marchesi, and La Gavroche. Terrance's signature culinary style took form while working under Chef Roger VergĂ© at Le Moulin de Mougins in the south of France. Inspired by the region's "cuisine of the sun," Terrance returned to New York City and refined his art as Chef at Annabelle's, the Hotel Westbury's Polo restaurant, and Prix Fixe.
In 1993, Terrance opened his first restaurant. Named after the petite green olives indigenous to the Mediterranean coast, Picholine earned three stars from the New York Times for its sumptuous French-Mediterranean fare, received the Zagat Survey's Highest Overall Ratings distinction from 1997-to the present, and is a perennial award winner for its 600+ wine selections. Picholine was also Terrance's launching pad for the introduction of the traditional European cheese course as standard fare for fine dining in America. Picholine's cheese plate continues to set the standard for insightful selection and incomparable flavor, and is lauded by gastronomes throughout the world.