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Executive Chef Heather Terhune has been messing and cleaning up kitchens since she was a young girl, but it wasn't until college that she began her formal training. After attending the University of Missouri, where she received a Bachelor of Science degree in Agriculture and Hotel and Restaurant Management, Terhune continued on with her education at the New England Culinary Institute, earning an Associates Degree in the Culinary Arts.
Ms. Terhune's culinary career began at Bacco in New Orleans, one of the world's most famous Brennan family restaurants, where she interned. She then moved farther North to Washington, D.C. and worked at the Willard Room until she was hired as Chef de Partie at the Watergate hotel's prestigious Palladin restaurant, where she worked with Jean Louis Palladin, executive chef and a three-star Michelin recipient.
Following Palladin, Terhune moved to Durham, North Carolina, where she worked at Pops Trattoria as the executive sous chef and pastry chef. At Pops Trattoria, Heather developed numerous Italian American menu items as well as complementary desserts, pastries, chocolate pieces and breads. Shortly thereafter, Chef Terhune moved to Chicago and became the pastry chef at 312 Chicago. Her daily responsibilities included preparing hearth-baked breads, an assortment of delicious dessert offerings, and pasta for Executive Chef Dean Zanella's menu items. Terhune caught the attention of Chicago Tribune restaurant critic, Phil Vettel, who named Heather's summer dessert menu among the "Top Ten Summer Desserts" in Chicago.
When Terhune came on board as executive chef at Atwood Cafe, the landmark building was undergoing major renovations and the restaurant had not been built yet. During this time, Terhune put together the culinary team to support her efforts as well as developed the menus offered at the restaurant, including a special and very creative tea service menu. She updates and modifies her menus every season taking advantage of the rich, vibrant flavors the time of year offers.
In addition, Terhune still enjoys baking fresh breads every day and creating delectable dessert creations for the restaurant.
Terhune is dedicated to sharing her passion for cooking with children. "Children don't have a true perspective on what chefs do. They see chefs flipping hamburgers at a fast food chain or whipping up a dish on a television cooking show. I want to show them that being a chef is an artistic and creative career that touches a great deal of people," comments Chef Terhune.
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1 W. Washington Street
Chicago, Illinois 60602
Tel: (312) 368-1900
Fax: (312) 357-2875
Atwood Café accepts Visa, MasterCard, American Express, Diners Club and Discover.
Atwood Café seats 70 inside, including nine at the bar, as well as 24 on the patio.
A gift your friends and family will savor... a gift certificate from Atwood Café. Call us at (312) 368-1900 to purchase yours directly.
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