ACA Alumni Profiles

Alumnus: Terence FeuryTerence Feury
Class of: 1988
Studied: Culinary Arts

Simple, creative preparation of the freshest and best of seasonal foods has earned Terence Feury his sparkling reputation. Philadelphia Inquirer restaurant reviewer Craig LaBan dubbed Feury a local star and "one of the city's finest chefs."

Before coming to the Philadelphia area, Feury worked in some of New York's best restaurants including Le Bernardin -- a gourmet seafood restaurant with a national reputation and long history of four-star ratings from the New York Times. Feury went on to gain critical acclaim for his fish and seafood skill at Philadelphia's Striped Bass, also known nationwide for its seafood excellence. He continues to display his special talent with aquatic ingredients as part of his menu at The Ritz-Carlton in Philadelphia. Food experts describe Feury's artistry with fish and seafood as "breathtaking" and "quite creative."

What I learned at the Academy that has helped me most:

The class on sauce-making technique was a foundation that I still build upon today.

Present job:

Executive Chef, Fahrenheit at The Ritz-Carlton, Washington, D.C.


This hot dining spot at the luxurious Ritz-Carlton, located in the Georgetown neighborhood of Washington, D.C., features fresh, tantalizing cuisine in a sultry setting.


Contemporary American. Menu includes an array of options with each dish coming in small, medium and large sizes allowing diners to mix and match their selections.

What the job involves:

As chef in charge of one of the hotel's main restaurants, my primary responsibility is to make sure the guests have a great experience all around. I have essentially the same responsibility as a restaurant owner, with the added responsibility to uphold the standards of the Ritz-Carlton, every day.

What I like about this position:

Working at a luxury hotel, everyone is held to high standards. There's nothing like working on a team where everyone wants to win.


2002 finalist for "Best Chef in the Mid-Atlantic Region" in the James Beard Foundation's award program. Listed as a "Rising Star Chef" in 2000 by Restaurant Hospitality magazine.

Most memorable experience in my career:

While at Le Bernardin, I traveled with the chef to Peru to do a series of dinners at a restaurant there. We prepared food for eight dinner events in eight days, working almost 20 hours a day. The challenge: cooking in a foreign country with foreign ingredients with help of one cook and one pastry chef from Le Bernardin plus the staff of the restaurant, who only spoke Spanish. I'll always look back on that -- we had to dig deep, but it worked out well.

Favorite memory from the Academy:

There was one particular day when I made a fond (a type of stock) for coq au vin and Chef Educator Richert declared my efforts a success. My fellow students and I were eager to meet the high standards of Chef Richert, and we watched in suspense for his reaction, and at that moment I had the satisfaction of knowing what it's like when everything comes together perfectly.

Why I became a chef:

While working, I was exposed to foods I hadn't eaten at home. It was very exciting, and I learned that I loved food. I started as a dishwasher and fell in love with the business, and wanted to graduate from being a dishwasher to being a good cook.

Advice to aspiring chefs:

Work for the best chef you can, whether the hours or days of the week are convenient for you or not. Make sacrifices if you need to, to work for the best.

Personal info:

Married, two children.

What I do in my spare time:

Music, reading cookbooks, things that get me outside - like running.

How the Academy has made a difference in my career:

I was glad that the program was a two-year course, not six or nine months. I was very young when I went to school, and that gave me time to mature. Over the course of the program, I narrowed it down and learned I wanted to be chef in a fine dining restaurant.


My long term goal is to own my own restaurant - probably several by the time I retire - or until I'm rich, whichever comes first.