Chef Terry R. Brown

All of his customers know they can rely on Terry for the perfect wine selections, as well as the perfect food pairing. Cooking is in his blood. Terry reminisces, “I learned how to cook from both of my grandmothers because it was such an important part of our family gatherings.” His entire family took great pride in creating food for events from weekly gatherings to special occasions and holidays.

Little did he realize the impact his family tradition would have on his life. While attending SMU (Terry was enrolled in a masters program for music history and harpsichord performance), he decided to change paths and follow a calling that was near and dear to his heart – he decided to become a chef. Admittedly, he was attracted to the glamour of being a chef; well-known chefs in Dallas had achieved celebrity status and were paid well for their craft. However, becoming a professional chef was a way to carry on his family’s traditions in a way he had never imagined.

Terry’s training began in 1990 when he enrolled in a three-year chef-training program and apprenticeship with El Centro College in Downtown Dallas. El Centro’s culinary school is recognized as one of the best in the Southern United States. The culinary program at El Centro is intense – students take classes while working in restaurants to fulfill the apprenticeship portion of the curriculum. Terry began an apprenticeship with a hotel in Dallas while working part-time at Baby Routh (a spin-off of Steven Pyle’s Routh Street Café). However, feeling his creative talents being stifled, he left the country club apprenticeship after being offered a full-time apprenticeship with Baby Routh. Under the direction of Chef Kevin Rathburn, Terry blossomed as a culinary artist. Working with Chef Rathburn, Terry worked on the line and soon became the Chef de Tourney. He says, “My passion for creating food grew in the company and expertise of Chef Rathburn. I was given a once in a lifetime opportunity to work with and experiment with exotic ingredients from all over the world.” These ranged from pheasant, escargot, caviar, exotic mushrooms, Fuji apples, squid ink and more.

After almost three years at Baby Routh and completion of courses at El Centro, Terry decided it was time for a change. He packed up his life in Dallas and moved to Washington, D.C. in 1993. It was at this point he began working with Bob Kinkead and Ris Lacoste at Kinkead’s. He began working the line at Kinkead’s and eventually took over as the fish butcher. Terry learned a great deal from both Kinkead and Lacoste, and decided to depart in 1994 to begin his own venture at Belmont Kitchen in Adams Morgan.

Terry spent three years at Belmont Kitchen as a partner and as executive chef. He took great pride in the fact that he employed many of the same concepts he learned at Baby Routh – seasonal menus, numerous daily specials, and the best possible ingredients from around the world to make interesting and exotic cuisine. A few of the more notable items Terry mentioned were:

• Red tortilla crusted goat cheese rellenos with yellow tomato cream
• Beef Ribs with Mango BBQ Sauce
• Roasted Rabbit with Spinach Gnochi and lemon sage cream
• Lamb Shank braised in Negro Modelo and ancho chilis
• Homemade ice cream and sorbets everyday

Belmont Kitchen provided Terry with the ideal venue for creating food with passion that guests truly loved. However, after three years, Terry decided to make another career change. He chose to combine his love of creating amazing food with wine. He had learned enough about wine to know that he wanted to make a career out of it while he was a chef. After departing from Belmont and exploring some other ventures, Terry made his way to Schneider’s in 2000 and became a part-time wine sales associate.

Combing his knowledge and experience with food as well as his expertise with ingredients made the transition to wine sales an easy one. His heightened and sensitive palate had been well developed from years in the restaurant business, providing him a unique and practical ability to pair food and wine. Terry says he believes that, “Food is incomplete until it has the perfect wine pairing,” as he is constantly seeking new flavors to combine for the ultimate culinary nirvana.

Although largely self-taught, since joining Schneider’s, Terry has continued his education in wine. In 2002, Terry completed six months of intense courses to become certified by the Sommelier Society of America. He has also traveled to Australia (2005) and Spain (2008) for the sole purpose of sampling regional wines in both countries.

Terry’s love of food and wine go way beyond and above the casual cook and wine aficionado. In his own home, he designed and built his own kitchen with the help of his partner. His goal was to create a space in his own home where he could remain a chef for friends and family. That goal has been achieved, and the culinary delights coming from his home, as well as the happy faces and satisfied appetites of friends and family alike are testaments to Terry’s mission to create unforgettable and unique food and wine pairings. Terry goes on to say, “One of the greatest pleasures is making a meal special enough to complement the special accomplishments moments in life.” He enjoys “helping people create memories.” He says that while he may not be saving lives or building things, “food and wine is one of the pleasures in life that people work for, and I am proud to help them achieve the ultimate culinary experience.” His keys to great cooking are “the best ingredients prepared properly and simply. Everyone has to eat and drink, but it is fortunate to be able to truly dine.”