Todd Katz, Executive Chef
Todd Katz was born and raised in Philadelphia. From a young age, Todd has worked in several hospitality-infused establishments, which aided in forming his culinary style. Popular locations such as: Wyndham Franklin Plaza Hotel, Four Seasons, and Roxxi Dining Group. In 1994 Todd moved to San Francisco where he continued working in the industry for five years, launching his own catering company, ‘Culinary Exploits’. Todd eventually moved to Florida in 1999. Here he has worked at more renowned fine-dining establishments such as: ‘Café L’ Europe’, ‘Devitos’, ‘Polo Club’, and last but not least, ‘RACKS’. Since joining the GR Restaurant Management Group, where his chef and leadership skills have been an integral part of the success of the restaurant, Todd has ultimately been promoted to the position of Executive Chef of RACKS in Delray Beach. Todd has a true passion for the industry, this is evident in his work.
Terry Williams, Chef
At a young age, Terry landed his first chef position at ‘IHOP’, ultimately graduating college at Johnson and Wells University. Whilst working at ‘Red Lobster’, Terry was granted the opportunity to study at the College of Culinary Arts. This course of study, coupled with his practical experience as part of many successful culinary teams, has seen Terry develop a wide-ranging and technically sound skill-set. Prior to joining the GR Restaurant family in the beginning of 2010, Terry was employed in various chef positions, including a stint on an upscale train service operating in Alaska.