As a small girl, Heather discovered she had an infinity for lemon verbena. It was her favorite ingredient, especially in Italian ice. A New York native, Heather moved to Canton, Georgia in 1993 where she was exposed to an array of southern ingredients. She grew up baking cakes and pastries, typically at her mother’s side, who taught her a lot as a young girl. She decided to attend Johnson & Wales University in Miami and graduated in 2007 with an Associate in Baking and Pastry Arts.
After school, she moved to Highlands, NC where she started as an extern and continued as a pastry cook for several years under well-known pastry chef Larry Brubaker and Executive Chef Johannes Klapdohr. After Heather and her fiancé Shawn visited Charleston on vacation, they fell in love with the food scene and quickly decided to make the move. She was soon hired by Tristan as Amanee Neirouz’s pastry assistant and also made desserts as the Pastry Chef for Social Wine Bar. When the owners closed Tristan to open 492, she served as the Pastry Sous Chef. There she was able to create desserts that highlight her love for seasonal produce and intergrating sweet and savory flavor combinations.
Beginning in July 2016, Heather joined Edmund’s Oast team as Pastry Chef and is looking forward to introducing more people to lemon verbena and other ingredients from her childhood.