As Executive Chef for Terlato Wines International, Colin Crowley prepares meals for a demanding audience: the world’s great winemakers.

Winemakers are, of course, a discerning audience. They are also unfailingly delighted by Crowley’s meals, which dazzle in their own right while showcasing the greatness of every wine and every occasion.

“At Terlato, I have an incredible opportunity: to create meals that match the world’s greatest wines, while pleasing some of the world’s most sophisticated and diverse palates.”

Crowley emphasizes both American and French techniques, accented with a Mediterranean sensibility. His style began taking shape when he served an apprenticeship with the legendary Michael Foley, one of original “Great Chefs” on PBS. Crowley went on to graduate at the top of his class at Chicago’s renowned Kendall College culinary school, and honed his skills with stints at Les Escargot, Park Avenue Cafe, and the Pump Room. He joined Terlato from the James Beard Award-winning Wildwood Restaurant and Bar in Portland, Oregon.

For all his accomplishments, Crowley is masterful but unpretentious. He absolutely loves what he does, and his enthusiasm is magnetic. At Terlato’s Tangley Oaks headquarters, the occasion begins in the kitchen, where guests chat with the chef, getting informal cooking lessons from Crowley as he prepares their meal.

Tangley Oaks, a gracious Tudor mansion on the National Register of Historic Places, is headquarters for Terlato Wines International where Crowley’s gourmet kitchen adjoins a stunning formal dining room. When Terlato Chairman Anthony Terlato first laid eyes on Tangley, he immediately saw the embodiment of his philosophy: “Quality is a way of life.” Terlato acquired the mansion and completed its meticulous restoration in 1996.

Since that time, Chef Crowley has prepared meals daily for visiting winemakers, leading wine and culinary journalists, and Terlato’s executive staff.