Executive Chef, Chumley's
After a year in Momofuku’s pastry department, Heather Pelletier joined Osteria Morini, working each station for the six years she was there, ultimately becoming chef de cuisine. She left for Vaucluse to learn classic French techniques where she remained for a year, before joining Boqueria in SoHo. She chose Chumley’s as her first executive chef position because she felt she could find a happy medium between the fine dining and casual kitchens she had worked in previously.
To do things a little better than the day before
Remember that everyone has their own personal things going on outside of the job and outside of you
To create delicious food that makes people happy
Foster a healthy work environment where everyone is happy to come to work
Don’t dwell on the negative