Te'Sean Glass

Chef Te'Sean Glass, as Chef de Cuisine at True Laurel, embodies a deeply rooted farm-to-table culinary philosophy that extends beyond mere ingredient sourcing to encompass a holistic and resourceful approach to cooking. His journey, marked by early lessons in high-volume, budget-conscious meal preparation at Meals on Wheels, instilled a foundational appreciation for efficiency and maximum utilization, skills that seamlessly translate into a fine-dining context. His tenure at acclaimed establishments like Saison and Ernest honed a sophisticated palate and technical mastery, which he now applies to True Laurel's menu. At True Laurel, the culinary ethos is profoundly intertwined with the bar's acclaimed commitment to hyper-seasonality and sustainability. This translates into dishes that celebrate local flora, whether it's intentionally cultivated root vegetables from local farmers or ingeniously incorporated foraged elements like 'overgrown weeds' and 'conifers.' The philosophy champions a 'zero-waste' mentality, where even seemingly disparate components like 'seeds and peels' are considered for their potential to contribute nuanced flavors and textures to the overall dining experience, ensuring a respectful and comprehensive engagement with every ingredient. Chef Te'Sean Glass's signature approach is characterized by a blend of sophisticated fine-dining techniques and a commitment to ingredient-driven innovation, presenting familiar concepts with elevated execution and complex flavor profiles. He masterfully layers textures and tastes, often incorporating fermentations, jams, and delicate garnishes to create a multi-sensory experience. His plating is inherently visual, utilizing fresh herbs and edible flowers to enhance the aesthetic appeal of each dish. His technical style demonstrates versatility, from crafting luxurious savory components like 'Shio Koji Cream' and 'Egg Yolk-Maple Syrup Jam' to producing delicate dessert elements such as 'Strawberry Granita' and 'Freeze-Dried Strawberry Powder.' This meticulous attention to detail ensures that even seemingly simple dishes are transformed into culinary statements. Among his legendary signature dishes at True Laurel are: * **Hashbrown, Egg Whites, Shio Koji Cream, Egg Yolk-Maple Syrup Jam, Smoked Trout Roe, Dill, Chives**: A rich and complex breakfast-inspired dish showcasing a balance of savory, sweet, and umami. * **Pea Toast: English Pea-Mint Ricotta, Blistered Peas, Bacon Jam, Pea Shoots, Mustard Flowers, Sourdough**: A vibrant and textural dish that celebrates the freshness of peas with savory accents. * **Chicken Katsu, Cucumbers, Radish, Pickled Shallots, Pea Tendrils, Green Goddess Dressing, Lime, Mustard Flowers, Radish Flowers**: A refined take on a classic, highlighting crispness, acidity, and herbaceous notes. * **Strawberry Creamsicle: Butter Cake, Vanilla Pudding, Strawberry Jam, Strawberry Granita, Shortbread Crumble, Freeze-Dried Strawberry Powder**: A playful and elegant dessert that deconstructs a nostalgic flavor profile with sophisticated components.

Career

• Cook at Meals on Wheels, St. Augustine
• Cook at The Ice Plant, St. Augustine
• Culinary Student at Johnson & Wales University, Miami
• Chef at Saison, San Francisco
• Chef at Ernest, San Francisco
• Chef de Cuisine at True Laurel, San Francisco