Chef Terence Tomlin


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.