Chef Rasheem Terry
Chef Rasheem Terry comes from humble beginnings. Chef “Rah” was born and raised by a single mother in New Britain, Connecticut. Chef’s first exposure into the restaurant industry was for Houlihan’s in the West Farms Mall as a dishwasher. Hustling for senior prom money, Chef Rah slaved in the dish pit. The experience in the kitchen was tuff, dirty, full of ego, testosterone and loud. However, he enjoyed the team atmosphere. It reminded him of playing sports, which playing football was Chef’s first love.
After a failed college career, some bad grades, and minor arrest. Chef Rah found himself working at a Ruby Tuesday in Bristol, CT. Chef was line cook with zero experience. In two years, he became a kitchen manager, and corporate trainer, doing new store opens across the tri state area. Although he found a passion for working in the restaurant industry, he was not satisfied and needed to reach the next level. Chef enrolled in Johnson & Wales University in Providence, Rhode Island. Chef Rah worked 50 hours a week while studying a full-time culinary curriculum. The flame and passion for the food and ingredients was ignited from his first class in 2005. Chef would receive his degree in 2008. He began his internship at Firebox Restaurant in Hartford, CT where he studied under his mentor Chef Jason Collins, an innovator of Farm to Table concepts and fine dining in Connecticut. Chef Rah had found his calling in life.
In the years to follow Chef’s time at The Firebox, he would become a lead line cook at various reputable restaurants across central Connecticut. Chef became the Executive Sous Chef at a full-service Marriott in Windsor, CT in 2009. He stayed there for 5 years, moving to become The Executive Chef at the Farmington Marriott in Connecticut for another 5 years. Managing over 70 employees, two restaurant operations, and a coffee shop. The years of event experience prompted Chef Rah start Bigalow Catering Company in 2018.
Once departing from the decade of service at the Marriott, Chef had become Executive Chef for JTK Management in Mystic, CT. Running the commissary program for 6 outlets, and overseeing the social events program at the Mashantucket Pequot Museum, and the Stonington Country Club. The Pandemic would bring this opportunity to a halt. Chef Rah expanding his company and became a Chef consultant for various struggling operations trying to help aide them coming out of the Pandemic.
All the valuable Chef and Business owner experience acquired throughout a twenty-year career would lead Chef Rah to his latest partnership with the owners of The Brick House, and reputable local Bar & Grill in Newington. The Brickhouse has been a staple in the nightlife scene for over 25 years. The two men collaborate to bring consumers Bigalow Cafe at The Brick House. A Chef Driven concept featuring fresh locally sourced, seasonal ingredients, an amazing drinks, and the ambiance, and attentive service to match.
After a failed college career, some bad grades, and minor arrest. Chef Rah found himself working at a Ruby Tuesday in Bristol, CT. Chef was line cook with zero experience. In two years, he became a kitchen manager, and corporate trainer, doing new store opens across the tri state area. Although he found a passion for working in the restaurant industry, he was not satisfied and needed to reach the next level. Chef enrolled in Johnson & Wales University in Providence, Rhode Island. Chef Rah worked 50 hours a week while studying a full-time culinary curriculum. The flame and passion for the food and ingredients was ignited from his first class in 2005. Chef would receive his degree in 2008. He began his internship at Firebox Restaurant in Hartford, CT where he studied under his mentor Chef Jason Collins, an innovator of Farm to Table concepts and fine dining in Connecticut. Chef Rah had found his calling in life.
In the years to follow Chef’s time at The Firebox, he would become a lead line cook at various reputable restaurants across central Connecticut. Chef became the Executive Sous Chef at a full-service Marriott in Windsor, CT in 2009. He stayed there for 5 years, moving to become The Executive Chef at the Farmington Marriott in Connecticut for another 5 years. Managing over 70 employees, two restaurant operations, and a coffee shop. The years of event experience prompted Chef Rah start Bigalow Catering Company in 2018.
Once departing from the decade of service at the Marriott, Chef had become Executive Chef for JTK Management in Mystic, CT. Running the commissary program for 6 outlets, and overseeing the social events program at the Mashantucket Pequot Museum, and the Stonington Country Club. The Pandemic would bring this opportunity to a halt. Chef Rah expanding his company and became a Chef consultant for various struggling operations trying to help aide them coming out of the Pandemic.
All the valuable Chef and Business owner experience acquired throughout a twenty-year career would lead Chef Rah to his latest partnership with the owners of The Brick House, and reputable local Bar & Grill in Newington. The Brickhouse has been a staple in the nightlife scene for over 25 years. The two men collaborate to bring consumers Bigalow Cafe at The Brick House. A Chef Driven concept featuring fresh locally sourced, seasonal ingredients, an amazing drinks, and the ambiance, and attentive service to match.