Terry Conlan was raised in Dallas, Texas and attended the University of Texas at Austin in the mid and late sixties as an English and Theatre major, so seeking out a career as a cook (long before there was any cache) didn’t seem all that a fantastical leap at the time. There are a half dozen accredited cooking schools in Austin now, but in the early seventies you just went out and tried to find someone to take you on. I worked my way into and upward through a number of restaurants in the early days, eventually becoming the chef at Galleria, Austin’s only continental venue at the time, and later opened U. T.’s first table seated restaurant. Eventually, I emerged in 1991 as the executive chef at Lake Austin Spa Resort which, during my 20 year tenure there, eventually became the number one ranked (Conde Nast) small destination spa in the U.S. I retired in 2011, but ended up chefing for Fete Accompli, a small, upscale catering operation (hence Obama) just because I couldn’t sit still.
I have a lovely wife, two fine sons, three triple nifty grandchildren, and a sizable old yellow Lab named Big Guy. And I still cook every day.