Heather Terhune
AGE: 40
HOMETOWN: Chicago, Ill.
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 shifts her focus at Sable 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.