About The Chefs

 

Terence Barge, originally from Pensacola, FL, found his inspiration to become a chef while working at Sonny’s BBQ Pit during high school. After high school, he received a basketball scholarship to the University of Maryland where he earned his Bachelor’s Degree in Hotel Restaurant Management. In his first job, Terence commanded his position as the Food Service and Catering director at Aramark in Philadelphia, PA. He stayed with Aramark for fourteen years before accepting the Chef Manager’s position at the Compass Group. His aspirations to own a catering business came to fruition when B&T Catering was founded in 2010.

Brian Bowman is a Philadelphia native who discovered his love of the Culinary Arts at age fourteen while working at the Red Lion Diner. He began studying to become a chef in high school at the Wyncote Academy and Eastern Montgomery County Technical School for the Culinary Arts. Brian continued his studies at Johnson and Wales in Providence, RI and graduated with Associate Degrees in both Culinary Arts and Hotel Restaurant Management. Brian interned under Chef Mark Grandmaisson at the Omni Biltmore Hotel as a nighttime line supervisor while studying in Providence. After graduation, he embraced his position as Executive Chef with Eurest Dining Services and Compass Group where he and Terence partnered to fulfill their common vision of taking care of each client and satisfying their specific needs.