Today we’d like to introduce you to Terry Koval.
Terry, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
Chef Koval moved from South Carolina to Atlanta in 2000 and worked at the famed Buckhead Diner before accepting the position of Executive Sous Chef under Chef Gary Mennie at the nationally acclaimed Canoe. Later he joined Concentrics Restaurants as the Executive Sous Chef of Lobby at TWELVE under Chef Nick Oltarsh and was promoted to Executive Chef at sister restaurant Room at TWELVE, which was awarded three stars by The Atlanta Journal-Constitution. After years of proving himself as a creative force in the kitchen, in 2010 Terry was offered the opportunity to conceptualize unique and Seasonal grass-fed burgers at Farm Burger, awarding them one of the top ten best burgers in the country by Food and Wine Magazine given three stars by The Atlanta Journal-Constitution. Koval was awarded the prestigious recognition as the 2012 Atlanta Rising Star Sustainable Chef from StarChefs.com.
Moving forward, in late 2013, Koval took the reins at Wrecking Bar Brewpub as Executive Chef. There he was able to embrace local, seasonal ingredients and showcase their flavors. After he took over the menu, the Wrecking Bar was awarded 3 out of 4 stars by The Atlanta Journal-Constitution as well as receiving 3 out of 5 stars from Creative Loafing. Chef Koval was awarded the Snail of Approval award for community service by Slow Food Atlanta in 2014, and nominated by Best Chefs America 2015. Chef Koval has also been featured on the Food Network’s top-rated show “Diners, Drive-Ins and Dives,” as well as being a “Chopped” contestant in 2013. Chef Koval participates on the Chef’s Board of Georgia Organics, is an active member with Wholesome Wave Georgia and Slow Food Atlanta. Koval recently received a scholarship to attend the 2016 Chefs Collaborative Summit in NYC and 2018 Slow Food Terra Madre in Turin, Italy.
Chef Koval and wife Jenn Koval opened two of their own dream restaurants in June of 2019, The Deer and The Dove and B-SIDE. Named one of the most anticipated restaurant openings by Food and Wine magazine and Eater Atlanta. Chef Koval resides with his wife Jenn, 16-year-old daughter Olivia and 7-year-old son Jackson in Decatur GA.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I have always had to fight and work hard for what I have achieved, but passion and dedication has always been on my side. Opening your own restaurant brings on it’s own obstacles and challenges, then add a pandemic to the recipe. It’s like a punch in the gut!
Please tell us about The Deer And The Dove and BSIDE.
My wife Jenn named our restaurant The Deer and The Dove after our spirit animals and B-SIDE as it is beside The Deer and The Dove and her love for B Side records. I moved to Atlanta in 2000 to become a chef, in my journey, I always had a passion for the product and where it came from. Our region and community farmers are as good as they come; they have dedication and passion for what they produce. I built relationships with these farmers and producers over the years and put my dollars back into my community. We specialize in sourcing from our region and our community with a seasonal menu with wild game, fresh seafood cooked in our wood oven and open hearth. I am proud to be able to do what I love and believe in and build relationships and memories for good people.
Do you look back particularly fondly on any memories from childhood?
Eating fresh berries and fruit on trees, harvesting food from the garden, fishing, camping and of course skateboarding.
Contact Info:
- Address: 155 Sycamore Street Decatur GA 30030
- Website: www.deerdove.com
- Phone: 4047484617
- Email: thedeerandthedove@gmail.com
- Instagram: https://www.instagram.com/thedeerandthedove/?hl=en https://www.instagram.com/b_side_decatur/?hl=en
- Facebook: https://www.facebook.com/pg/thedeerandthedove/photos/
Image Credit:
Andrew Thomas Lee
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