James Porter: Terra Farm + Manor

Chef Porter received his formal training from the Scottsdale Culinary Institute in 1992, and has continually added to his resume by working at an impressive list of kitchens across the country, including as the Chef de Cuisine at the Arizona Biltmore Resort & Spa, and at the Coral Gables Biltmore Resort in Miami, to name just two. He held an apprenticeship at the prestigious Greenbrier Resort, where he worked under Irish born Master Chef Peter Timmins. There, he refined the formal aspects of his profession, and received silver and bronze medals in ACF Culinary Salons.

In addition, he owned and operated two multi-award winning restaurants in Scottsdale, Arizona: Tapino Kitchen & Wine Bar from 2004 to 2009, and Petite Maison from 2009 to 2014. At both establishments, Porter received dozens of awards and accolades for innovative cuisine, including "Edible Phoenix 2009 Hero Award," "Best New Restaurants 2010" Phoenix Magazine, "Best French Restaurant 2011" Phoenix New Times, "Best Place to Meet a Farmer 2008" Phoenix New Times, and "The Valley's Top Chefs" Arizona Foothills Magazine 2012.

James Porter is proud to call himself a "localist" who has built his career on incredible creativity, sound culinary principals, and a dedication to supporting local businesses, farmers, and ranchers. Using classic techniques and the most seasonal ingredients, Porter presents guests with menus that are innovative and special, yet rooted in the familiar. When local foods are not available, Porter is committed to using only the best ingredients such as farm fresh produce, line caught and sustainable seafood, prime meats, and farmstead cheeses. He believes that multi-national traditions can be applied to all styles of cuisine, and proves it with his playful and crowd pleasing dishes.

Thrilled to help develop Arizona's newest culinary destination, Terra Farm + Manor, Chef Porter, his wife Wendy, and daughter moved to the Prescott Valley area in August 2015. They are excited to launch Terra Farm and Manor and look forward to creating a truly unique dining destination in the Southwest.

Michael Stalter: Terra Market

Born and raised in small town Illinois, Michael grew up spending his days with his father at their family's grocery store. It was there that Michael found his passion for fine food and sharing it with others; there was something special about introducing unique and delicious products to people. After moving to Arizona and spending years in the business world, Michael decided that it was time to get back to his roots. Dreaming of a way that he could once again bring food into people's homes, he began to develop an online marketplace, where whether you lived in a quiet town or a bustling metropolis, you could find "local" favorites and get them right to your door. This led him to Terra, where he was introduced to Arizona ranchers, farmers, and chefs. Together, The Terra Market was created as a platform to support local artisan food purveyors and makes their unique products more widely available. Along with many other delicious local delicacies, Michael will be selling Terra's Heritage 100% full-blooded Wagyu beef, all humanely raised in Arizona and USDA certified. By focusing on such high quality products, Michael hopes to enhance the home culinary experience and help create lasting memories of family and friends with food brought directly to you, from our farm to your table.

Michael John Coe: Breadworks

From minimal ingredients the humblest items are produced. Master Baker Michael John Coe takes this approach to heart. Michael John began his career working Classical French and Italian Cuisine throughout the New England area. Heading up restaurants at an early age, MJ has always had a passion for Baking and Pastry. Upon finishing his education at Johnson & Wales University and working with different notable chefs across the US, finally his focus was on Artisan Bread and at that point Chef Coe was quickly recruited by Biga Bakery in Miami, Florida. In 1996, MJ was invited to Scottsdale, Arizona to open Wildflower Bread Company with Louis Basile, during which time Chef Coe completed and received his Certification as Master Baker. Making him the youngest Certified Master Baker in the United States. In 2002, Chef Coe decided to open MJ Bread, with a primary focus on Upscale Artisan Bread. During his career, MJ has consulted and helped to open many concepts for many National Restaurant Groups in Arizona, Chicago, and New York. His expertise has also extended to reverse engineering breads and pastries for cookbook authors, magazines as well as the Food Network. In addition to his numerous accolades and national recognition from both media and his peers, Chef Coe has established himself and his breads as an uncompromising standard within the food industry.

Chelsea: Hospitality & Marketing

Chelsea is an Arizona native, born and raised in Phoenix. After graduating Summa Cum Laude at Arizona State University, she spent nearly a decade in special events producing festivals, concerts and community celebrations. Chelsea developed a passion for culinary events after experiencing the meaningful impact of showcasing the talents local chefs, farmers, wine and beer makers to their community. After years of producing non-profit benefitting culinary events, she became VP of Production for a series of nationwide culinary festivals in partnership with USA Today and Martha Stewart.

She went on to expand her horizons as Marketing Director for an Arizona-based kombucha company. Here she oversaw the brand development of multiple CPG products and strategic marketing in the community, retail and digital spaces.

Chelsea began working with the TERRA team and her husband Cooper in 2020 and is excited to blend her passions by coordinating hospitality and marketing efforts.

Michell Lonas: Ranch Manager

Mitchell, a fellow Arizona native, was born and raised in Prescott. As a teenager he began learning about the world of ranching from many of the old Northern Arizona Ranchers. Growing up with their guidance helping him to learn the business at a very young age, and in doing so he discovered that he had a special way with animals. He began working with the Terra team managing the Lazy Lo Ranches in 2016. He now runs the 125,000 acre ranch, where he has helped to build the cow/calf operation for full-blooded Wagyu and Wagyu/Angus crosses.

Cooper: Farm Manager

Cooper has lived in Arizona for 20+ years, originating from Vermont. Working in restaurants and hospitality most of his earlier career, Cooper along with a group of like-minded restauranteurs opened a neighborhood grill and ale house in 2015 centered around good eats, craft beer, and outdoor activities like biking and climbing.

With a passion for food and adventure, Cooper moved on to become Director of Beverage Logistics for a series of culinary festivals with USA Today and Martha Stewart, where he managed beer and wine vendors, distributors and transportation for event management nationwide.

Cooper has worked with local businesses and nurseries to learn about the unique growing conditions in Arizona, as well as experienced marketing and selling of local products to retailers and consumers.

He can usually be found hiking, mountain biking or gardening, along with farming, property projects, and hospitality service since he joined the TERRA Team in 2020.

Ray Wilson: StoneRidge Project Manager
Cass Thompson: Rancho Viejo Project Manager
Jeremy Johnson: Rancho Viejo Home Builder

Founded by the family behind the Terratories organizations, The Terra Foundation is dedicated to giving back to the communities that have given them so much. Learn more here.