Executive Chefs

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Terence Tomlin Upscale Dining Experience versus Grille 620/River Hill Grill


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Terence Tomlin

versus

Fabio Mura

Terence Tomlin Upscale Dining ExperienceGrille 620/River Hill Grill

Tuesday, Jul 18, 2017 - 6:00pm - 9:45pm (doors open at 5:30pm)



Location:
Points South Latin Kitchen
1640 Thames Street
Baltimore, Maryland, 21231

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Terence Tomlin
Executive Chef / CEO
Terence Tomlin Upscale Dining Experience

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 tristate restaurants.

After moving to the Washington, D.C. Area, 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. 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, Tomlin kept his passion alive and continued his upscale dining education by working  at Brian Voltaggio's Range, the Marriott and by assisting the launching of a local creole restaurant.

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.Tomlin launched HeyBaby Vegetable Ice Cream which aims to educate consumers on the value and flexibility of cooking with vegetables. Tomlin is currently the executive chef of Hawthorne rooftop-tavern in Washington,D.C. 

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

Restaurant

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

Terence Tomlin Upscale Dining Experience

About the Restaurant

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

VERSUS

Fabio Mura
Executive Chef
Grille 620/River Hill Grill

Chef Fabio Mura

About the Chef

Chef Fabio Mura grew up in Sardinia, Italy and moved to the U.S. 18 years ago, where he made a home in Baltimore. Chef Mura started his culinary career in the U.S. at Sotto Sopra. He then moved on to work at some of the best restaurants in Baltimore, including: Boccaccio, Blue Sea Grill, and Chazz: a Bronx Original. He is currently the executive chef at Grille 620 located at the Turf Valley Town Square. Chef Mura obtained his culinary Degree in Culinary Arts and Management in Sardinia, the second largest island in the Mediterranean Sea off the coast of Italy. Chef Mura’s professional drive and passion for food has paved the way to his successful culinary career.

Chef Mura says it best: "I am a perfectionist and cooking is very personal to me. I put my heart and soul into each dish."

Awards

Chef Mura won "Favorite New Restaurant" from the Restaurant Association of Maryland in 2014. He was also nominated for "Best Chef" from the Restaurant Association of Maryland in 2015.

Chef Fabio is a returning competitor to the Mason Dixon Master Chef Tournament.

Influences

Chef Mura says the chefs that most influenced his cooking are, Felice D'Ambra, the chef that he worked with at the beginning of his career. "He taught me the basics, how to be in the kitchen, work etiquette, and to pay attention to the little details about every single food. Also, I can't forget the late Giovanni Rigato from Boccaccio, while there I learned a variety of techniques.” Chef Mura believes in always improving; whether it is a new technique or simply perfecting a recipe. He is always learning new and different ways to innovate his food.

Restaurant

<b>Grille 620/River Hill Grill</b>

Grille 620/River Hill Grill

About the Restaurant

Grille 620 is a new restaurant in the Turf Valley area featuring the freshest seafood and the highest quality aged beef. They have rustic look, yet a high end-style approach to contemporary American cuisine. They have an inviting atmosphere that creates a unique dining experience. Guests may enjoy a variety of oysters from the raw bar while relaxing on our patio during the summer season. An extensive wine list by the glass and bottle, a distinctive selection of craft beers, and their knowledgeable staff will round out any patron’s culinary experience. The menu changes frequently to showcase local and fresh ingredients.