Chef Teryi Youngblood is a self-proclaimed Francophile. So much so, that when she was presented the opportunity to open her own restaurant in 2013, she created her version of a French bistro, infusing styles and ingredients from her Southern roots into French inspired dishes created using classic techniques.
Teryi learned to cook from the greats at an early age- Julia Child and Jacques Pepin. But not the way you might think. She is completely self-taught- she’s had no formal culinary training- just watching hours of the two on television, reading countless cookbooks and experimenting with any ingredient she could get her hands on in her hometown of Easley, South Carolina.
The former pastry chef of Soby’s New South Cuisine (for more than a decade) has been touted by The New York Times, Garden & Gun and National Geographic Traveler since opening Passerelle Bistro in 2013 in Greenville, South Carolina.
Teryi is currently the 2016 Chef Ambassador for South Carolina under a program that was started by the Governor in 2014. In this role, she is tasked with traveling the country to promote awareness for all of the indigenous produce available from the region and the incredible chefs from all over the State.
Teryi has competed in a number of culinary competitions including the Competition Dining Series, Euphoria Mystery Box Challenge and Fall for Greenville. She has cooked twice at the James Beard House in New York City and has been a featured chef at the Charleston Wine & Food Festival, Atlanta Wine & Food Festival, Music to Your Mouth Event, March of Dimes Star Chefs Auction, the Chocolate Soiree and the Taste of the Upstate.
When she isn’t exploring new uses for the espellete pepper, Teryi can usually be found on a hiking or biking trail with her family, or cooking at home with her mom and Husband Chef Steven Musolf.