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Chef Toya Terry

My life story has been a transition…from the structured world of science to the freedoms of culinary arts. But as I've gone from chapter to chapter in my life, from working under Master Chef Fritz Gitschner (60° Mastercrafted) to working with one of Houston’s most respected, Chef Mark Holley (Holley’s Seafood) to spreading my wings under Peruvian legend Gastón Acurio (Astríd y Gastón, Lima), one theme has rung true inside me…my roots. I believe my roots are still developing to shape me as an owner, cook, chef and venturer. The time spent in Lima and the wide-ranging influence of Peruvian cuisine has shown me a side of myself that I want to share with Houston and abroad.  

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