“is a ‘walk through the door oh my gosh’ experience: what appears on the outside to be another strip mall restaurant is anything but that once you walk through the front door. Warm earth tones, brilliant ironwork and photography wrap this pleasantly priced restaurant in a sense of warmth that has made it the most popular lunch and dinner spot in Brookhaven.”
– Open Table Review
Add to that a very smart wine list (hence the “terroir”) that is priced to sell and you have a unique concept in the making. And that’s before you step onto their patio, which is hands down, the best in Atlanta. The restaurant just keeps getting better and better with the addition of new talents like Sommelier Chris Driollet . It is a rare neighborhood gem that any city in America would be proud to call it’s own.
serves as General Manager in charge of overall operations. A native of Eritrea, Mohammed served as the youngest Assistant GM at Hotel Abud Dhabi at age 18 for nearly four years. He came to the US, attended the University of Maryland before working small stints in restaurants in Los Angeles and Atlanta. He helped open Terra Grille as it’s chef of new cuisine before accepting the GM position. Mohammed travels to Napa Valley and Williamette Valley on an annual basis, and attended graduate management courses on both coasts. He speaks four languages and is an avid runner and sports enthusiast.
serves as our Sommelier and Assistant General Manager in charge of Floor Operations. Chris came to Terra Terroir from Abe and Louie’s in Boston, where he was First Sommelier. Prior to Boston, Chris was on the opening crew for Euro Disney outside Paris holding key positions at two of the restaurants in Festival Disney. Chris grew up drinking and tasting wines with his French chef father, who owned a very popular restaurant in the Brentwood section of Los Angeles called the Bicycle Shop Cafe. He has traveled many of the world’s wine regions and has also attended Oregon’s Pinot Camp and Washington State’s first “Road Trip” both being industry training and seminar events.
serves as our host and Assistant General Manager in charge of Floor Operations. David comes to us after serving in the international transportation/logistics industry for forty years, working on four continents. His arrival in Atlanta followed three years in Saudi Arabia as Director of Sales and Operations and liaison to the U.S. Consulate, as well as all of the American construction contractors working in the Kingdom. A New Orleans native, David grew up savoring the outstanding local cuisines, including Commander’s Palace, Antoine’s, Brennan’s, and Broussards.
Chef LEYE MBaye
Originally from Senegal Africa, Leye moved to Grenoble, France at age 24 where he trained in the French cuisine for six years. After coming to the United States, Leye worked in Washington DC under master French Chef Alain Lecomte at Pince Michele and later, under Alan Rousel at La Ferm. He completed his apprenticeship at the Willard Intercontental and attended Stafford Culinary College where he graduated with honors and a culinary degree. Leye brings to Terra Terroir a tantalizing background of French-Mediterranean cooking with the spicy flavorings of his native Senagal. Leye is married and has a son, 8-years old.
Jamal came to Terra Terroir 5 years ago, returning to Georgia after spending 10 years with Disneyland Resort and Hotels in California. Jamal has 17 years experience in the hospitality industry, most of that time in management. Jamal has served as GM of several of Disney’s restaurants within the Disneyland Hotel and Paradise Pier Hotel. He was also on the opening team of the Californian Adventure/Grand Californian Hotel project as one of the four Beverage Council directors of the resort. A lover of wine, Jamal is recognized as a second level sommelier by the Court of Master Sommeliers and will continue to pursue Master level.
Jamal serves as an Assistant Gm & Floor manager in charge of training at Terra Terroir displaying his passion for customer service and creating memorable moments.