Chef Teryi Youngblood was named Chef de Cuisine of Passerelle Bistro when the restaurant opened in June 2013. With a menu full of French-inspired dishes, using the purest and freshest ingredients, Chef Youngblood does not believe in complicated food. Believing cooking should speak for itself, and the food should taste like what it is, she implements this thinking into her menu daily.

Chef Youngblood is a 2016 South Carolina Chef Ambassadors with the SCPRT.