MEET THE CHEF: Terence Feury of Coast at Ocean House, Relais & Châteaux, in Watch Hill, Rhode Island

chefusarhode islandnewportwesterlywatch hill

Apr 28

Written By 5RtV™ Contributing Writer

Follow 5 Reasons to Visit® on Google News for the latest travel articles + guides

We sat down with Executive Chef Terence Feury of Coast at Ocean House, Relais & Châteaux, in Watch Hill, Rhode Island.

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?

I grew up in Middletown, New Jersey near the shore. Fishing was a big part of my formative years. I have gravitated and spent a good portion of my career dedicated to cooking sustainable seafood.

Tell our readers an interesting fact or two about yourself.

I try to live as simply as I can with a passion for the outdoors and nature. In my cooking I strive for straightforward and pure flavors. I can't be better than my ingredients so I try to keep it simple and execute with precision.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

Thats a difficult question as I love almost everything—but I have a particular passion for oysters and we are literally surrounded by some fantastic growers.

What are three ingredients that you simply couldn’t live without?

Salt, extra virgin olive oil and seafood.

We love the art behind plating. What do you love about designing the perfect dish?

I love to compose dishes, from concept, to developing and evolving. I like the process of a simple idea taking form as a fully thought out dish. Flavor balance, textures as well as visual aspects are such a joy to explore.

Tell us about one of the most creative dishes you’ve created?

I spent years developing a Lamb Confit dish. I kept trying and failing to achieve what I saw and tasted in my head. Finally in collaboration with one of my sous chefs I came up with Lamb Belly Confit with Quince. Some very classic flavor combinations and modern techniques combined.

What is one of your greatest accomplishments and/or recent awards you've earned?

My greatest accomplishments continue to be in developing talent. coaching and challenging cooks and Sous Chefs to become better than they ever thought they could be. this is what motivates me every day.

What are some of the latest trends you’re seeing in top restaurants across the globe?

At the cutting-edge and top-tier restaurants there is a movement for cleaner and more sparse plating—super pristine looking dishes. We will be seeing more and more of this. Thankfully.