Chef and Staff


Terrance M. Louzon


CEC, Executive Chef, Food and Beverage Director

Terry began his culinary career with 20 years in the Army food service program. He worked his way through the ranks as a cook, supervisor, manager, instructor and inspector. He was also part of the United States Army Culinary Arts team that won 2 gold medals and a world championship at the 1992 Culinary Olympics held every 4 years in Germany. Terry retired from the Army and returned back to his hometown in Detroit.


Terry’s first Executive chef job was at a large hotel in Dearborn. In 2002 he took a position at a Mackinaw City restaurant, giving him and his family their first Northern Michigan experience. In 2008 they left Northern Michigan to join Levy Restaurants, handling food service at major sports venues. After 3 years in Washington D.C. as the executive chef for the Washington Nationals Ballpark, Terry got the chance to move back to Michigan as a chef at Ford Field. After 2 seasons with the Lions the company asked Terry to go to the Palace of Auburn Hills where he spent the 2013 season with the Pistons.


In 2014 Terry was introduced to an investor and returned to Northern Michigan to re-open the Boathouse in Cheboygan. During the winter of 2015 Terry joined the culinary team at the Indian River Golf Club and is looking very forward to the coming season.