Frank Terry is a 1994 graduate of Johnson and Wales College of Culinary Arts. His professional career began as a Line Cook at the renowned Grove Park Inn in Asheville, NC. From there, Frank moved to Crystal Catering in Indiana. During that time, he was Executive Chef at the historic Union Ballroom and Executive Sous Chef of off-premise catering and special events which included The Indianapolis 500, the Brickyard 400 and the US Hardcourt Tennis Championships. Frank is excited to be back in his home state of Virginia to continue his culinary path at The Meatball Company.
Howard Sanderson has lived in Richmond, VA since 1987. He earned his masters degree from VCU in economics and spent 10 years at VCU as an economist and instructor. Howard has always had a passion for cooking and food. He received a Certificate in Culinary Arts from the University of RIchmond, and is looking forward to sharing his love for gourmet food with the streets of Richmond.