About Ted

Ted Faulkner

Hi! I’m Ted Faulkner, a seasoned Executive Chef and graduate of Indian River State College.

I started like anyone starts in the food world, with a completely other goal.

Prior to working in the culinary field, I studied Aerospace Engineering with plans to work for NASA. However, I felt drawn to cooking and hospitality more then space shuttles. You could say the food sciences got me in the end.

I spent a summer soaking up industry knowledge and gaining foundational understanding at Martha’s Vineyard. A truly grateful experience I still hold close till this day.

I took my first lead role after working under the guidance of Chef Joe Faria at Quail Valley for nine seasons, starting at the salad station and working my way up to Chef de Cuisine.

I love to continue expanding my culinary knowledge and learning more about cuisines and cooking techniques. In my free time (when I get any), I enjoy traveling, spending time with my supportive girlfriend and our spoiled fur-daughter Kiki.

Some compliments are best left to simple phrasing: “That Does Not Suck” is the highest honor I can bestow on foodie experiences that truly inspire me to the culinary core.

I’ve created this space to share the love of unique flavors, foodie vibes and everything in between. I hope after you leave you are inspired to chase dishes beyond your normal, enlightened by the culinary arts or even a little hungry for something delicious.

Reach out!

What can I say about Ted? New Orleans connoisseur, cat and otter enthusiast, Dabbler in the art of bacon, and chef foodie of many cuisines. Ted is a testament to the fact that when life throws challenges your way you must persevere and just push a little harder. Incredibly happy for his advancements in all aspects of his life. When the moon hits your eye like a big pizza pie and That's Amore

We could start this by blowing more smoke than a BBQ cooker in Texas, but that would undermine the true value this Chef has brought into the culinary arena. This is a maverick of high integrity and passion for the culinary arts this is more than a job it's a lifestyle, which could be proven from the menus and plates that are crafted by him and under his leadership.

In a demanding profession that is all about pleasing the masses and where its easier to repeat the status quo, Chef Ted continues to be innovative and efficient in the volatile hospitality industry where one side is about experience and value and the other managing a team and keeping a firm grasp on food cost that continuously fluctuate.

Working with this person behind the scenes is no Hell's Kitchen, yet it's full of firm guidance and leadership and respectful tomfoolery when applicable Food Marketing may look easy but having the right focus is paramount. From events such as Wine Tastings, Dinner Services, and Private engagements I have seen this firsthand. If all my other clients were this on top of their fields and own it then my job would be a lot easier. The late Anthony Bourdain "Skills can be taught. Character you either have or you don't have."

Executive Chef Ted Faulkner has the character and heart of a truly great chef, who can only go up.

Ted and I went to high school together but we weren't best friends until we started cooking together. He took me in as a mentor at Quail Valley Country Club after I was pretty lucky to get a reference for the job opportunity. I went from an Olive Garden line cook to a sous chef because of him, one of the most knowledgeable and diverse chefs I’ve ever worked with.

Some of my best shifts in the kitchen has been with Ted. Getting screamed at by Chef Joe Faria for countless occasions for not being perfect was worth it to hear the jokes, lessons, and tasting the great food Ted creates.