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The Scoop: Terrene owner calls exec chef change not “a big deal”

March 8th 11:03am, 2011

030311_terrenePerhaps we in St. Louis are a bit quirky when it comes to our obsession with exec chefs.  We refer to them in conversation by their first names. We make a fuss over changes at the top spot, wanting to know exactly what the new guy or girl is all about and whether our fave dishes will be axed from the menu.

In the case of Terrene, however, the pending transition of the exec chef job is “no drama,” owner John McElwain told The Scoop. Terrene’s current executive chef, Brian Hardesty, will be leaving the fine dining restaurant after this month to devote himself full-time to his new food truck business, Guerilla Street Food. Helming Terrene’s kitchen will be Michael Warhover, who has worked as sous chef at the Central West End restaurant for more than two years.

McElwain expects a seamless transition. “Chef Michael Warhover has taken the reigns as executive chef at Terrene Restaurant,” he said. “Hardesty continues on in an advisory capacity to ensure the transition, which has gone seamlessly, as the two chefs have worked side by side for the last two years at Terrene.”

McElwain also noted that “Michael was hired by Brian; he started the day that Brian started. Their styles are so similar and no one is going to notice who has come and gone. It’s never really been a big deal … The cool thing about my restaurant is that we’ve always been consistent no matter who the one making the food is.”

By Ligaya Figueras

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2 Responses to “The Scoop: Terrene owner calls exec chef change not “a big deal””

  1. tchotchke Says:
    June 15th, 2011 at 8:09 am

    I live out of town. I ate at Terrene for the first time in 2010 and had one of the most delightful meals I’ve ever had. Not knowing about the change of chef, I went again last night. The meal was so disgusting that I went online to see if the chef had changed. I made it clear I was allergic to peppers and yet hot pepper flakes in the form of tiny hard bits, such as one puts on pizza, caused me to choke when I ate my vegetables. My fish was on a bed of greens and figs, of which I pushed the figs to one side. Just because adding figs seems “elegant and gourmet” doesn’t make it a welcome or pleasant addition to fish! Also tiny, very-cooked, pieces of ham. How nasty! My side vegetable was also greens – How redundant! – and a nasty white vegetable with unpleasant texture that tasted like it had gone bad. A similar (or the same?) vegetable had been in my salad raw. The menu mentioned shallots and mushrooms yet none of those was included. My side of greens was overcooked to the point that all that stood out was the stems. (The green was fiddlehead greens.) I won’t eat at Terrene again.

  2. Sauce Magazine Blog » Blog Archive » The Scoop: Terrene to close this week Says:
    June 28th, 2011 at 10:26 am

    [...] Hardesty recently left his role as executive chef at Terrene to enter St. Louis’ food truck scene with Guerrilla Street [...]

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