Terlikar’s early career had its roots firmly in fine dining at the likes of Michelin star restaurant PUBLIC in New York, but a chance encounter with Hill Country style barbecue in Brooklyn led to a 12 week trip around Texas that revolutionised his style of cooking. In Texas, he was guided by pit boss heavyweights Tom Micklethwaite and Evan LeRoy, doing 18 hour stints to make the perfect brisket – a true labour of love.
Since moving back to Melbourne, Terlikar has made a name for Bluebonnet by developing a distinctive barbecue style which tips its hat to the thriving U.S. inspired food scene.