Tony TerhoFrost Science
Frost Science Executive Chef Tony Terho
Chef Tony Terho is in the business of creating memorable dining experiences with his vibrant and creative approach to using fresh, sustainable and seasonal ingredients. He brings over 16 years of experience to the Patricia and Phillip Frost Museum of Science, where he serves as the executive chef for SAVOR, a division of SMG, the exclusive food and beverage provider of museum. Chef Terho oversees all aspects of the culinary team including developing the menu for the museum’s café, Food@Science, where he maintains a strong commitment to farm-to-table freshness that features locally grown products.
Prior to joining Frost Science, Chef Terho was the executive chef at EmKo’s culinary studio in Palm Beach, Jereve. Additionally, he has led culinary teams in some of the most prestigious establishments in the area including HMF at The Breakers Resort, the posh Buccan and the historic Mar-A-Lago club. Previously, Chef Terho was a private chef in Ohio for the Chairman and CEO of a local multi-billion dollar company, where he oversaw every culinary detail from daily menu development to growing his own select ingredients in the garden.
Chef Terho knew he wanted to be in the kitchen from early on. Originally from Finland, he began his career at the Florida Culinary Institute and eventually made his way back home to refine his skills at the renowned Finnish restaurant, Strampen. The chef currently has his own cooking show on the Pursuit Channel called “Voracious,” which focuses on innovative cooking technologies and recipes for outdoor enthusiasts.
When he’s not dreaming up and executing his diners’ next culinary adventure, Chef Terho enjoys fishing, surfing, cars and spending time with his wife and young daughter.