Terence Feury brings more than 25 years of culinary experience to his role as Executive Chef of Ocean House, where he oversees all restaurant outlets and serves on the Ocean House Collection’s executive committee. A veteran of some of the country’s most acclaimed kitchens, Feury began his career at New York’s legendary Le Bernardin before taking on leadership roles at The Ritz-Carlton Georgetown, Philadelphia’s Fork and Striped Bass, and as Chef-Owner of Tavro 13 in New Jersey.

His path has also included consulting for leading restaurants and hotels, as well as a seven-year tenure as Executive Chef and Food & Beverage Director of Forty 1° North in Newport, Rhode Island. Throughout his career, Feury has built a reputation for precision, creativity, and a deep respect for ingredients — qualities that now define the dining experience at Ocean House.