Terrell Percival
B-Line Diner® Chef de Cuisine

“Terrell Percival, the B-Line Diner's new chef, is a real ‘culinarian find,'” said Karl Edlbauer, corporate executive chef, Peabody Hotel Group and executive chef for The Peabody Orlando. “Chef Terrell joined us in January, 2004, and comes to us with an impressive resume and track record. He fully understands and practices the Peabody 's high standards of food preparation, presentation and service, and he is wowing guests for breakfast, lunch, dinner.”

And, even after dinner, in the “wee-small-hours-of-the-morning,” Orlando 's night owls in search of good, late-night dining are beating a track to this I-Drive landmark restaurant because of Chef Terrell's innovative, creative direction.

Chef Terrell closely follows Chef Karl's epicurean philosophy. “We use only the finest, freshest, seasonal ingredients. I prefer to let the food speak for itself,” said Chef Terrell. “It's hard to improve on Mother Nature. In my B-Line Diner kitchen, we pay a lot of attention to preparation, the cooking process, and very, very careful seasoning which is used only to enhance the natural texture and flavor of the ingredients we are cooking. Seasoning should never overpower nature's bounty. I aim to please the palate and the eye, so presentation, our final flourish, is all-important.

In 1980, Chef Terrell began honing his culinary skills as a cook in some of North Carolina 's most notable restaurants. From Darryl's Restaurant & Tavern, 1840, Raleigh, NC., the young cook moved to the Biltmore Forest Country Club in Asheville , NC . Then, in 1985, he stepped up to sous chef at the Hendersonville Country Club, Hendersonville , NC., followed in 1986 by an appointment as executive chef at the Cardinal Country Club, Greensboro , NC .

By 1990, Chef Terrell was chef de cuisine for Walt Disney World's Dolphin Hotel at Lake Buena Vista , FL , followed by a year as banquet chef at the Hard Rock Café & Hard Rock Live, Orlando , FL. In 1999 Chef Terrell was executive sous chef at Westin's Innisbrook Resort, Palm Harbor , FL. , and just prior to joining The Peabody Orlando was executive chef at the Kahunaville Restaurant, Tampa , FL.

A native of Cincinnati , OH., Chef Terrell moved to Raleigh , NC , at an early age . In 1984 he received his Culinary Arts Diploma at the Asheville-Bumcombe Technical College and since then has been an Active Member of the American Culinary Federation. A multi-award-winning chef, he was the 1984 Junior Chef of the Year, ACF Western North Carolina Chapter, Ashville, NC., Silver Medalist, NC EXPO '85 ACF Culinary Salon, Charlotte, NC., Manager of the Quarter, Walt Disney World Dolphin, 1993 & 1995, 2 nd and 3 rd Place Silver Plate, Taste of Bay Street, Tampa, FL., 2002 and 2003.

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