As executive chef of Terra Mae since 2012, Hardin Cowan has led the development of his classic French with a Southern flare style to the menu. He provides patrons with an upscale but casually relaxed atmosphere in a historic 100 year old inn located in the Southside of Chattanooga. He also uses the freshest ingredients so that patrons can experience flavors from around the world without leaving Chattanooga.
Originally from Chattanooga, Chef Cowan moved to New York City where he attended the city’s International Culinary Center. He then worked for almost a decade in the city at restaurants such as, Masago Japanese Cuisine, Aqua Grill, and P.J Clarks. He also worked in Nashville for a few years and decided to bring all of his experience back home to Chattanooga.
With Chef Cowan’s internationally-inspired dishes, it can sometimes be difficult to find fresh ingredients, but he is still maintaining the same farm-to-table aspect throughout his menu.