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terroir is owned by husband and wife team, Timothy Payne and Melissa Newell. Timothy has acted as a kitchen manager and executive chef for the past four years and before this has an extensive history in the restaurant business as a line cook, baker, and front of the house manager.  Timothy attended the Scottsdale Culinary Institute, a Le Cordon Bleu program in the Phoenix, Arizona area that specializes in French technique and training.  Most recently Timothy acted as executive chef for an intimate wine bistro in Jackson, Wyoming.

Melissa has worked for years as both a server and service manager in fine dining establishments.  Additionally, Melissa’s history includes working in a wine and cheese specialty store and as a manager in a coffee shop.  Prior to the opening of terroir, Melissa, most recently, worked as a clinical registered dietitian in Idaho Falls, Idaho.