Celebrating Chef Terry Koval: ‘Service Beyond Self’ in Action

At Team Hidi 2026, the energy inside Truist Park was undeniable.

It was a night that felt both electric and deeply grounded in purpose, bringing together the very best of the food and beverage community. Chefs, operators, partners, and supporters showed up not only to celebrate, but to stand behind the mission of Giving Kitchen. Throughout the evening, we took time to pause and express genuine gratitude for the food and beverage partners who make this work possible, those who continuously give their time, talent, and resources so we can show up for food service workers in crisis.

At the heart of the evening, Giving Kitchen’s Founders and Board Chair took the stage for the presentation of the Bill Brewster Service Beyond Self Award. This is an honor that celebrates someone who doesn’t just support Giving Kitchen, but strengthens the entire community around it. This award grounds the night in something deeper than celebration, reminding us that behind every success, every gathering, and every shared meal is a commitment to care for one another.

In that spirit of gratitude, remembrance, and responsibility to one another, we were honored to recognize this year’s recipient of the Bill Brewster Service Beyond Self Award, Terry Koval.

Chef Terry remains deeply committed to this community. He is respected by his peers, trusted by donors, and valued by the Giving Kitchen team, who proudly call him “one of us.”

Through his restaurant concepts, including The Deer and the Dove, Fawn Wine + Amaro, and B-Side, Terry has created more than places to dine. He has built spaces rooted in community, care, and connection, values that align seamlessly with Giving Kitchen’s mission.

Whether it’s integrating Giving Kitchen into guest experiences, participating in fundraising initiatives, or fostering a culture of support among his staff, Terry consistently uses his business as a force for good.