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. Chef Cowan 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.
This will be Chef Cowan’s first competition at the Cast-Iron Cook Off. He says that he is excited that this will be the first time he will be competing instead of just being a spectator, and he is ready to face the other chefs, saying that he knows a few of them will give him a run for his money.
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. Terra Mae is gearing up for the upcoming seasonal change.
“I’m always excited about the more intense flavors of Fall.” says Hardin. “This year the flavors will be warming up and so is the environment. we will have new items on the menu such as wagyu beef, and fresh fall vegetables.”