Having grown up working in my mom's kitchen it was only natural for me to decide on a career in the food service industry. The road started as a grill boy at the local Dairy Queen, continued through a Bachelor's degree in Business Administration, followed by acceptance into the Culinary Institute of America, after it became obvious that  being a stock broker or banker was not for me.

After graduation from the CIA, I moved to New York City and landed a job with an up and coming chef, Jean Georges Vongerichten, who was at the helm of Restaurant Lafayette, his first 4 star restaurant.  After working for a year with him, it was off to the south of France to work in three restaurants, two 3 star and one 5 star.

Returning to NYC, I was a freelance chef for companies in the catering field. We worked events up and down the Eastern seaboard and in the Caribbean. After ten years, I decided to return to my family and roots in the South.

Dallas was my next stop, continuing work in the catering field.  That is where I had the good fortune of landing the job with Texas Stadium as game day chef for Jerry Jones, owner of the Cowboys.  After two years in Dallas, I moved to San Angelo and had the even greater good fortune to become the owner/chef of the River Terrace Restaurant.

It is my goal to provide San Angelo with a fine dining establishment where you will find top quality food prepared from scratch. We continue to build a well-rounded wine cellar to help enhance the quality of your dining experience. We also provide magnificent rooms with a view on the river and city, perfect for your party, special event, or dining pleasure.

Chef Earl Mulley
Owner/Chef The River Terrace Restaurant
800 W. Ave D
San Angelo, TX. 76903 

A.O.S. Culinary Arts, Culinary Institute of America

B.A. Business Administration, University of Missouri-St. Louis