Terry Koval

Chef Terry Koval moved from South Carolina to Atlanta in 2000 and worked at the famed Buckhead Diner before accepting the position of executive Sous Chef under Chef Gary Mennie at the nationally acclaimed Canoe. Later he joined Concentrics Restaurants as the Executive Sous Chef of Lobby at TWELVE under Chef Nick Oltarsh, and was promoted to Executive Chef at sister restaurant Room at TWELVE which was awarded 3 stars by The Atlanta Journal Constitution. 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, awarding them one of the top ten best burgers in the country by Food and Wine Magazine and given 3 stars by The Atlanta Journal Constitution. He received prestigious recognition as the 2012 Atlanta Rising Star Sustainable Chef from StarChefs.com, then in 2013 Koval took the reins at Wrecking Bar Brewpub as Executive Chef. There he was able to embrace local, seasonal ingredients and showcase their flavors. After he took over the menu, the Wrecking Bar was awarded 3 out of 4 stars by The Atlanta Journal Constitution as well as receiving 3 out of 5 stars from Creative Loafing. Chef Koval was awarded the Snail of Approval award for community service by Slow Food Atlanta in 2014, and nominated by Best Chefs America 2015.