Top Chefs in the News

The Chicago Tribune has a nice article on the Chicago chefs who participated in Top Chef Texas (Heather Terhune, Sarah Grueneberg, Richie Farina, Chris Jones, Chuy Valencia, and Beverly Kim.)

Photo credit: Chris Walker/Chicago Tribune

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All Top Chef Interview with Heather Terhune

Chef Heather Terhune talks about her experience on the Bravo show.

Click here to learn more about Sable.

Thank you Chef Heather!

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Bravo Exit Interview - Heather Terhune

Click here for the interview.

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ATC Love to Chef Heather Terhune

Chef Terhune sought to pay homage to the person who taught her to cook by making a beef stroganoff. Unfortunately, her choice to use rib eye as the protein did not work to her advantage. The texture was off, confusing Emeril and causing Patti LaBelle to dub it "bigfoot."



She was a strong competitor this season, so we're surprised to see her go so soon. Good luck to Chef Terhune in her future endeavors.

This post is only for positive comments about Chef Terhune. If you have anything negative to say, please do so on our Reactions post.

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Congratulations, Chef Heather Terhune

Congratulations to Chef Heather Terhune for turning out a delicious dessert that impressed Tom, Padma, and the gang. It's her first solo win, and she's obviously very determined to go all the way - but will she? Stay tuned!



This post is only for positive comments about Chef Terhune. If you have anything negative to say, please do so on our Reactions post.

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Congratulations, Green Team!

Congrats to the Green Team of Chuy, Edward, Beverly, Paul, Richie, Chris J., Heather, and Grayson! They prepared a successful selection of elegant Mexican dishes for young Blanca Flores' quinceanera celebration and earned another week of competition on Top Chef Texas.

This post is only for positive comments about the chefs on the Green Team . If you have anything negative to say, please do so on our Reactions post.

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Meet the Chefs - Heather Terhune

HOMETOWN: Chicago, IL
AGE: 40
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.

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