Photography by Spacecrafting
Terry John Zila
Johnjeanjuan, Sel Et Terre, Terry John Zila Catering
“My motto is find a way to say ‘yes,’” says chef Terry John Zila, whose résumé reflects this philosophy. He’s the head of Sel Et Terre (salt and earth, in French), a culinary concept he features through pop-ups at Robbinsdale’s Travail restaurant. He’s the head of Terry John Zila Catering and Johnjeanjuan. He’s a Thermador brand ambassador for the region, and he teaches at Cooks of Crocus Hill as well as at Grand Fête in Hudson, Wisconsin. Plus he’ll soon be launching his own conglomeration of food trucks, Big Dog Food Truck Company.
He has also been an actor; speaks Italian, Spanish and Mandarin; does interior design; and holds a construction-management degree. “If you want something done, ask a busy person,” he tells me with a hearty laugh as he shops for some ingredients.
“The best compliment I can get is that I’m the best chef someone’s never heard of,” he says. “It’s all about creating the perfect guest experience. For me, it’s great knowing you have a skill, but the minute you say you’re the best, you stop learning. I love learning. I think that’s why I like my job so much.”
Which is why he has no plans to stop creating any time soon. The gratification of making and selling his art — that is, food — and satisfying a wide array of customer cravings is too irresistible.
Of his forthcoming food truck project, he explains that he’s “so excited to create an artisan experience in a mobile way. And I won’t just put something out there that’s already out there.” Expect Asian bao, beef brisket breakfast biscuits and Monte Cristo sandwiches, among other dishes. Before he concludes our conversation to load his groceries into his car, he mentions a few other projects bouncing around in his head. He has no doubt they’ll get done soon. Just ask that busy person.
