Heather was born and raised in Southern California where she attended culinary school at Le Cordon Bleu before heading to Sydney to work at one of the top restaurants in the country. From there she spent over a decade working in fine dining kitchens.

Her voracious appetite for knowledge and experience sent her to Michelin-starred restaurants in Los Angeles and Chicago, Las Vegas and San Diego, where she had a habit of working her way through every station in the kitchen before moving on. Driven by natural curiosity, Heather believes that understanding the principles and whys of cooking and baking give us the freedom to color outside the lines and be creative in the kitchen.