"is a 'walk through the door oh my gosh' experience: what appears on the outside to be another strip mall restaurant is anything but that once you walk through the front door. Warm earth tones, brilliant ironwork, and photography wrap this pleasantly priced restaurant in a sense of warmth that has made it the most popular lunch and dinner spot in Brookhaven."
– Open Table Review
General Manager: Mohammed is in charge of overall operations at Terra Terroir having held every position from dishwasher to our lead chef. A native of Eritrea, Mohammed served as the youngest Assistant GM at Hotel Abud Dhabi at age 18 for nearly four years. He came to the US, attended the University of Maryland before working small stints in restaurants in Los Angeles and Atlanta. Mohammed has traveled to Napa Valley and Willamette Valley as well as New York, Miami and LA in search of fine dining--and attended graduate management courses on both coasts. He speaks four languages and is an avid runner and sports enthusiast. He often assists the floor manager and the Chef with the customer and floor traffic.
Sommelier, Private Events Coordinator, and Assistant General Manager: Chris came to Terra Terroir from Abe & Louie's in Boston, where he was First Sommelier. Prior to Boston, Chris was on the opening crew for Euro Disney outside Paris, holding key positions a two of the restaurants in Festival Disney. Chris grew up drinking and tasting wines with his French chef father, who owned the popular Bicycle Shop Café in the Brentwood section of Los Angeles. Respected widely for his 12 major national wine awards, Chris hosts his Table for 8 wine tasting the Second Saturday of each month in Bar Terroir's Wine Cave, focusing on hard to find wines (he also arranges private wine tastings.) In addition, he schedules The Secret Garden Wine Dinners (24 capacity) 4 times a year with a distinguished winemaker. He also travels, having been to many of the world's wine regions and attending Oregon's Pinot Camp and Washington States "Road Trip" for industry insiders. Twice a year, he leaves for France or California in search of" treasures", which he showcases in an annual Vineyard Jewells Wine Dinner in October. He can be [email protected]
Charles Zeran has earned nine DiRoNA Awards (Distinguished Restaurants of North America) at three restaurants as well as nine Wine Spectator Awards. He neither went to culinary school nor worked under other chefs prior to running his first kitchen. Free of the constraints often imposed upon chefs who travel a more traditional path, Chef Zeran is at liberty to develop menus that are truly innovative, with novel dishes reflective of his personal vision. He takes a cue from molecular gastronomy, the science of cooking and its effect on food, combined with molecular cuisine, joining art with science. Together they produce intense infusions and dishes, notable for their creativity. He joined Terra Terroir in the summer of 2019. His culinary adventure has taken him from dining rooms in Washington State to the Eastern Shore of Maryland. Those memorable stops included being executive chef at the popular Flight in Memphis, which he achieved the # 1 rating on TripAdvisor, was placed on Open Table's Top 100 in the Nationalist and where it maintained a 4.9 Open Table rating; at the renowned Relais & Chateaux property The Lodge at Glendorn in Bradford, Pennsylvania, where Chef Zeranwas awarded a listing on the Distinguished Restaurants of North America and oversaw a 6000 bottle wine cellar; at the Four Moons in Orange, South Carolina where he earned the coveted AAA Four Diamond rating in less than 9 months; and the Stone Manor Inn in Middletown, Maryland where he won another DiRoNA Award and was named Washingtonian Magazine"Very Best Restaurants List." The critics' reviews of his skills continually point to his uncanny skills of matching food and flavors and textures with wines that accentuate that talent (see those reviews here: www.reviews CharlesZeeran.com. Such harmony in the kitchen was a wonderful change from his first career: 7 years as a divorce attorney. He now enjoys just one cook in the kitchen—himself. He can be [email protected]
Host, Floor Manager: Phil came to Terra from Delta Airlines, where he had a distinguished 30-year career in customer relations during Delta's rise from a significant regional airline to a worldwide leader in air travel. His work with Delta took him worldwide, from Beijing to Istanbul to London. His career at Delta earned him the coveted "Red Coat " status, an honor bestowed upon those with distinctive customer service skills. In his capacity as Terra's Host, Phil is in charge of reservations, table assignments, and customer seating, and improving the overall customer dining experience. He can be reached at [email protected]