Mason Dixon Master Chef Tournament


Chef: Terence Tomlin - Executive Chef / CEO

Chef Terence Tomlin

About the Chef

Chef Terence Tomlin, born and raised in Bridgeport,CT came to the Washington, D.C. Metropolitan area in 2001. Prior to his relocation, Tomlin began his cooking career in 1990 working at The Bridgeport Holiday Inn,The Metropolitan/Bar 45, Tavern on the Green, Shark Bar and other reputable New York tri-state restaurants.

After moving to the Washington, D.C. Area, Chef Tomlin worked for the Ritz Carlton in Pentagon City, where he met and trained under Executive Chef Matthew Morrison, who continues to work with Tomlin to this day. Chef Tomlin took a short hiatus from his cooking career to focus on family, but returned to open his own restaurant. Although the doors of his restaurant were closed due to a reclassification of the building, Chef Tomlin kept his passion alive and continued his upscale dining experience at Brian Voltaggio's Range, the Marriott and by assisting the launching of a local creole restaurant.

Chef Tomlin opened Terence Tomlin The Upscale Dining Experience in 2014, and has been instrumental in various high profile personal catering events from Farm to Table, taste of DC events, mentoring classes, etc. Chef Tomlin launched HeyBaby Vegetable Ice Cream which aims to educate consumers on the value and flexibility of cooking with vegetables.

Chef Tomlin is also involved with Washington,DC's Central Union Mission Kitchen events.

Chef Tomlin is inspired by food and the creative ways to prepare it.


<b>Terence Tomlin Upscale Dining Experience</b>

About the Restaurant

Chef Terence Tomlin is a private chef that specializes and progressive cuisine. @terencetomlin

Justin Holloman - Sous Chef

Chef Justin Holloman

Sous Chef Info


Catina Smith - Sous Chef

Chef Catina Smith

Sous Chef Info