Terry Ho

The work starts in the back of house. In Albany, Georgia, Terry Ho’s first training came inside their parents’ restaurant, where the daily routine included cook and bus boy shifts. Progression in the kitchen can be read by title, and in 2017 Terry Ho moved into Amber as Junior Sous Chef. The role added responsibility without changing the underlying method: each step widened the scope of what could be managed, built on the habits formed in hands-on service, and kept the work grounded in execution.

Leadership arrived at SOMM in 2021, when Terry Ho became Head Chef. The arc runs from family restaurant labor in Albany to chef, operator, and owner across South Georgia and other locations in the South.

The current profile is one of range built from repetition. Terry Ho’s path from cook and bus boy to Head Chef and owner shows accumulation rather than a leap: each stage adds another layer of responsibility, but the foundation stays visible. The throughline is practical and direct, with the kitchen still at the center of the work.

Foie Gras Torchon / Singleton / Apricot / Almond is the signature, and the structure of it points to a chef working with balance rather than excess. The dish reads as composed from defined parts, with richness, brightness, and texture arranged in a controlled frame. That kind of naming suggests a kitchen language built on precision and restraint.