Terry Sheeran

Career Chef

Dual Citizenships USA & Ireland

Live in Los Angeles

Last Position was for 8 years Full time position for family of nine 9 I was part of a team of 5 chefs ..

Private Chef / Executive Personal Chef at Confidential (Central Street Management LLC) (2018-09 – 2025-10)

• Served as the full-time private chef for a high-net worth family, preparing daily meals and hosting large-scale family gatherings and events.
• Designed and executed customized menus emphasizing plant-based, macrobiotic, and Indian cuisines, incorporating organic and locally sourced ingredients.
• Managed all aspects of kitchen operations, including budgeting, menu planning, ingredient sourcing, vendor relations, and kitchen staff supervision.
• Maintained strict confidentiality and delivered exceptional service with attention to detail and dietary precision.
• Guided the family in developing a 60-acre organic farm in San Diego, producing fruit, vegetables, herbs, and livestock.
• Designed and built an all-weather, restaurant-grade outdoor kitchen, a true expression of farm-to-table living.

Executive Head Chef at Various Prestigious Restaurants (1984-01 – 2018-12)

• Directed kitchen operations for several high-end dining establishments, overseeing teams of up to 9 chefs and support staff.
• Developed innovative menus and seasonal offerings blending classic European and modern fusion techniques.
• Trained and mentored junior chefs, ensuring the highest culinary and presentation standards.
• Managed vendor relationships, purchasing, and cost control to achieve profitability while maintaining superior quality.

Chef de Partie at Launceston Place (1980-01 – 1986-12)

Professional training at Michelin-rated restaurant renowned for its modern English and classic French cuisine. After six years, earned the position of Chef de Partie.

Dishwasher at The Golden Dawn (1979-01 – 1980-12)

Began career in macrobiotic vegetarian restaurant. Surrounded by the aroma of miso, tofu, mung beans, and brown rice, fell in love with the rhythm of the kitchen.

Chef at Chez Panisse (2000-01 – 2018-12)

Worked at the hallowed doors of Chez Panisse where Alice Waters and her team were shaping the foundations of modern Californian cuisine. Under the guidance of Chef David Tanis, learned that 'less is more', that integrity of flavor and ingredient is everything.

Chef / Owner at Dublin Restaurant (owner) (1990-01 – 2000-12)

Opened own restaurant with wife, inspired by travels through Spain, Morocco, Tunisia, and Algeria. Menus celebrated bright, clean Mediterranean flavors and heartfelt hospitality.

Professional Apprenticeship in Culinary Arts – Launceston Place (1980-01 – 1986-12)