Chef
Terry Harwood
- Discipline
- Chef
- Based in
- Shelter Island, New York, United States
i. Biography
On Shelter Island, Seasonal American cooking starts with proximity: herbs, heirloom vegetables, house-grown tomatoes, local oysters and clams, wild seafood from Montauk, and working relationships with nearby farms, fishermen, vineyards, purveyors, and winemakers. “My job led me to Shelter Island to head the startup of Sunset Beach. It soon became our goal to settle and start a family here.” Terry has said.
The Climb
A working range of American kitchens shaped the method before Shelter Island became the fixed point: Terry Harwood held a kitchen role at Paul Bartolotta kitchen, a kitchen role at Charlie Trotter kitchen, and a kitchen role at Traci Des Jardins kitchen, then became chef at Union Square Cafe in New York, NY. The work later moved through scale, opening work, ownership, and neighborhood restaurant cooking: Corporate Executive Chef at Andre Balazs' hotels, head of startup at Sunset Beach in Shelter Island, NY, owner at Cove Hollow Tavern in East Hampton, NY, and chef at Harwood on Hudson in West Village, New York, NY (from 2018). The durable station is Vine Street Café, where Terry has been owner & Executive Chef since 2003. The through-line is not novelty but control of sourcing, season, and place across a long-running island restaurant.
The Practice Today
Local sourcing at Vine Street Café is a production system, not a garnish. As owner and Executive Chef, Harwood works from the island’s season, drawing menus from area farmers, fishermen, vineyards, and purveyors, with house-grown herbs and heirloom vegetables shaping what reaches service. The pantry is regional and direct: house-grown tomatoes, vegetables, and herbs; wild seafood from Montauk; local oysters and clams. The specialty is Seasonal American cooking with local sourcing, built around what the region can supply at a given moment. A restaurant signature works when it can carry recognition without detaching from the house. Pastrami Ribs became that calling card at Vine Street Café.
Signature
Signature dishes include Pastrami Ribs at Vine Street Café.
Peer Recognition
Recognition for the restaurant has come through the Opinionated About Dining list of top North American restaurants (2024), with Terry’s work at Vine Street Café placed in that North American peer set.
Profile updated July 2026
FAQ
Asked of Terry
What does Terry Harwood do now?
Terry Harwood is owner & Executive Chef.
Where did Terry Harwood work before?
Earlier in their career, Terry Harwood worked at Paul Bartolotta kitchen, Charlie Trotter kitchen, and Traci Des Jardins kitchen.
What recognition has Terry Harwood received?
Opinionated About Dining list of top North American restaurants (2024).
