For Chef Hiro Sone, cooking is art. His innovative palate mixes unexpected flavors from Italy, France, and the Orient. His beautifully designed dishes emerge from the kitchen as composed paintings on a canvas. In January, 1983, when Hiro was cooking at Spago in Los Angeles, a two month stint to prepare him for the sous chef position at Spago's new Tokyo branch, he met Lissa Doumani.
Hiro was named "Best California Chef" in 2003 by the James Beard Foundation.
Wolfgang Puck had hired Lissa Doumani as a pastry cook at Spago, where she worked under chef and baker Nancy Silverton, founder of La Brea Bakery. After meeting Hiro at Spago in Los Angeles, Lissa went to the Tokyo Spago to train the pastry chef. As well as being responsible for the deserts at Terra, Lissa directs the front of the house. Her work has been recognized by the James Beard Foundation with its 2008 Outstanding Service Award.
After a cross-cultural romance in Tokyo, Hiro and Lissa returned to Los Angeles, where Hiro became head chef of Spago and remained until he and Lissa decided to open a restaurant of their own. They launched Terra in November, 1988.