Frederick Terluin is well known in Baton Rouge’s restaurant circles.
He has worked as sous chef for Galatoire’s Bistro, a chef at Ruffino’s and chef de cuisine at both Juban’s and Portobello’s Bocage.
His latest gig has taken him to SoLou on Perkins Road as the corporate chef for four (soon to be five) of Peter Sclafani’s restaurants.
No matter what kitchen he’s in, Terluin always dresses the part — chef’s coat and checkered pants. It’s served him well for the past 20 years, and he sees no reason to change it up.
When it comes to food, however, Terluin knows you always need a back-up plan.
And, while he’s climbing the corporate ladder, this chef has no intentions of leaving the kitchen behind.
“I’ll never forget what got me where I am today, so I stay