Like many of the chefs who stumble their way into the business, Terry Koval began his restaurant career at the age of 15, working as a dishwasher at John Pauls Armadillo Oil Company in Greenville, South Carolina. Rather than head to culinary school after those classically sudsy beginnings, Koval looked west to San Francisco where he had his first introduction to local, seasonal produce and farm to table cuisine.

Koval came back to the South, refreshed and inspired by the culinary prosperity in the west coast. He worked his way up the Georgia culinary food chain to the position of executive sous chef under mentor Chef Gary Mennie at nationally acclaimed Canoe in Vinings. He later joined Concentrics Restaurants as the sous chef of Lobby at TWELVE and became executive chef of Room at TWELVE, which was awarded a three star review from The Atlanta Journal-Constitution under his tenure.

Koval eventually returned to his roots in sustainable cuisine with his expertly crafted, seasonal grass fed burgers at Farm Burger. Named one of the 2012 Atlanta Rising Stars, he helped launch and run the original Decatur location of the growing chain. 

He is currently the Head Chef at Wrecking Bar Brewpub and he has continued to grow and learn in the up and coming brew pub.
