Terrence Tookes

Terrence Tookes, CEC, serves as Vice President Corporate Executive Chef at Darden Restaurants' Olive Garden since January 2008, previously holding roles as Senior Director Corporate Executive Chef and Corporate Executive Chef R&D, where Terrence focuses on creating innovative and artistic cuisine. With extensive management experience, including General Manager, Terrence has demonstrated leadership in culinary operations, staffing, training, sales, and service. Additional experience includes serving as Culinary Manager at Flanigans Seafood Bar & Grill, where responsibilities included inventory management, cost analysis, and staff training, and as Treasurer for the American Culinary Federation from April 2018 to May 2024. Terrence also served in the United States Marine Corps as Sergeant of Marines, overseeing training for over 60 subordinates. Terrence holds a Bachelor of Science in Food & Beverage Management and Culinary Arts Management from the Arts Institute of Atlanta, as well as an Associate of Science in Culinary Arts from Johnson & Wales University.