Rising Star Chef Terence Feury of Fork - Biography
A native of Middletown, New Jersey, Chef 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 was evident in his seasonal menu. His hard work and talent earned him the title of “Rising Star Chef, 2000” by Restaurant Hospitality Magazine, a 2002 James Beard nomination for Best Chef of the Mid-Atlantic Region, and a 2004 StarChefs.com Risings Stars Chef Award. After leaving The Grill at The Ritz-Carlton, Feury moved to Fork in Old City, where he was named "Best Chef" in 2010 by Philadelphia Magazine.