PROFESSION: Executive Chef, Sable Kitchen & Bar
CULINARY EDUCATION: A.O.S Culinary Arts, New England Culinary Institute
FAVORITE SIMPLE FALL DESSERT RECIPE: Pumpkin Panna Cotta Ginger Snaps, Candied Pumpkin Seed Brittle
After more than a decade perfecting American comfort food at Chicago’s beloved Atwood Café, Heather’s focus at Sable shifts to contemporary New American social plates. She serves food that is both innovative and appealing in its simplicity. “My focus is on the quality of the ingredients, not the quantity,” she explains. A fan of the “eat local” movement, Heather has found a way to incorporate Midwestern ingredients. She began honing her craft as a professional chef in The Willard Room at Washington, D.C.’s venerable Willard Hotel, often described as the “crown jewel of Pennsylvania Avenue.” Other posts in D.C. included The Watergate Hotel’s famed Jean Louis restaurant, where she worked under Michelin three-star recipient Jean Louis Palladin until his retirement. Heather grew up in St. Albans, Vermont, and first discovered her passion for cooking while canning vegetables and making preserves under the watchful eyes of her mother and grandmother.
The Latest from Heather
Best Rivalries: Beverly vs Heather
Heather calls out her partner, Beverly, in front of the judges.
Heather Would Kiss Bev?
Andy Cohen loosens things up a bit and finds out what would make Heather Terhune kiss Beverly Kim.
What Would Heather Terhune Cook?
Find out what Heather Terhune would cook if she were in the finale.
Heather Terhune's Prediction
Find out who Heather Terhune thinks will be the next Top Chef.