Terrence Gallivan, a graduate of The New England Culinary Institute, discovered his passion working at a bistro in his hometown of Fredericksburg, Virginia—went on to man the stoves in New York City at Charlie Palmer’s Aureole, The Modern, Gordon Ramsey at the London Hotel and Fiamma. In spring 2008, he took over as chef at August and in 2010 as the Executive Chef at Alto. In 2012 he and friend Seth Siegel-Gardner opened The Pass and Provisions, a dual-concept restaurant. Terrence is a two-time nominees for the James Beard Award for Best Chef: Southwest, and The Pass and Provisions was named the 6th best new restaurant in America in 2013 by Bon Appetit magazine. He is excited to open his neighborhood pizzeria Elro Pizza + Crudo in this Summer of 2023!