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Terrence Hamner

Owner at <span class="not-italic font-text_font lg:text-[18px] text-[16px] font-bold claimed">Ice Cuisine Ice Sculptures</span>
Intro Book
Seasoned chef and entrepreneur with 20+ years of experience in fine dining, catering, and event planning.
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Location
Greater St. Louis, US
Skills
  • Cuisine
  • Art
  • Chef
  • Fine Dining
  • Weddings
  • Show all
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Bio

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Terrence Hamner is a seasoned chef and entrepreneur with 20+ years of experience in fine dining, catering, and event planning. He has worked in various top-rated restaurants and hotels, including the Ritz-Carlton St. Louis and Anthony's / Anthony's Grille. Hamner also founded Ice Cuisine Ice Sculptures, a unique business offering creative ice sculptures for events and weddings. As a skilled chef and artist, Hamner has honed his skills in cuisine, art, and event management. He is based in the Greater St. Louis area.

Experience

  • Ice Cuisine Ice Sculptures
    • 1919 geyer st. louis, MO
    • Owner
      • Jul 2004 - Present
      • 1919 geyer st. louis, MO

      I started this business, thanks to my friends, with the idea of providing the most creative ice sculptures in St. Louis at the best affordable price. Every sculpture I do is hand carved in my ice studio that is kept at 15*,by doing this I&#39;m the first true ice studio in St. Louis.What does tha...

  • Ritz-Carlton St. Louis
    • Fine Dining Chef
      • 1991 - 1997

      I helped bring the Grill Room from a 3 star to a 4 star. 1995 manager of the quarter

  • Anthony's / Anthony's Grille
    • Downtown St. Louis
    • Saute to Sous chef
      • 1988 - 1991
      • Downtown St. Louis

      4 star status restaurant

  • Mel Krupin's
    • Executive Chef
      • 1986 - 1988

      Working in Washington, D.C. was a great experience. 3 star American/Jewish cuisine

  • Anthonys
    • St. Louis ,MO
    • line cook / saute
      • 1984 - 1986
      • St. Louis ,MO

      4 star restaurant

  • Various Restaurants and Hotels Lake of the Ozarks
    • Sous Chef
      • 1980 - 1984

      The chef sent me around to some of the most popular fine dining establishments in the area. I honed my skills. The chef tells me one day, you are in St. Louis tomorrow. I had learned all I could from him and he was sending me off to bigger places.

  • Marriot-Tan-Tar-A Lake of the Ozarks
    • Line Cook to Fine Dining Chef
      • 1979 - 1980

      I started at the Marriot-Tan-Tar-A at Lake of the Ozarks. The chef took me under his wing and taught me how to sautee, make sauces,ect. While there, I would watch another chef carve ice sculptures on the back dock. This was my first taste of sculpting. I started chocolate sculptures and soon aft...

Education

  • 1980 - 1982
    Warrensburg College

Suggested Services

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Industry Focus. “Fine Art.”

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