Chef Beverlie Terra is the executive chef overseeing culinary activities at Dolce Hayes Mansion in San Jose. She is the inspiration behind the luxury hotel’s fine dining experiences, including the Silver Creek Restaurant and the Palm Plaza Lounge. Before joining Dolce Hayes Mansion, Chef Terra led the culinary team at the Chaminade Resort & Spa for more than 20 years.  In 2004, along with the owners of Chaminade, Chef Beverlie travelled to Japan to open the restaurant, Simply Delicious in Shinagawa, a California-meets-Japanese bistro.

Chef Terra began her culinary career in 1983 with the founding of the Cooper House Coffee & Deli, a coffee shop located in the “old” Cooper House in Downtown Santa Cruz. In 1984, she moved to Napa in order to pursue a career in the hospitality industry. After two years working in Napa’s wineries, restaurants and hotels, Chef Beverlie returned to Santa Cruz and in 1987 she was offered the position of Fine Dining Chef at Chaminade.

An avid culinarian, Chef Beverlie enjoys creating her own menus and recipes that evolve with California’s coastal seasons. She brainstorms ways to transform her ideas into meals, and finds happiness in seeing the joy her culinary creations bring to her restaurants’ patrons. Beverlie’s excitement for the culinary arts reaches outside of her role at Dolce Hayes Mansion. In her free time, Chef Beverlie works with the Veteran Affairs Center in Santa Cruz, assisting with Thanksgiving, Christmas and other holiday meals through the donation of meals and supplies. Beverlie volunteers at the Watsonville Library’s cooking classes, working with teenagers doing Bento Box items such as Rice Balls. She has also teaches a variety of culinary classes at Cabrillo College in Aptos.

Most recently Beverlie has been involved with a local organization called FOOD WHAT?! Food What?! is a youth empowerment and food justice program using food, through sustainable agriculture and health, as the vehicle for growing strong, healthy, and inspired teens. Beverlie and Food What?! assist low-income and at-risk youth to grow with instruction and inspiration in creating a menu from the farm to the table. Harvesting vegetables, cleaning, preparing and cooking a healthy meal from start to finish.