Pastry Chef Heather Hutton graduated Johnson & Wales University in North Miami with an Associate of Science in Baking and Pastry Arts in 2007. Her first integral experience was at Old Edwards Inn and Spa in Highlands, North Carolina, where she started as in intern and soon became the acting pastry chef after the original pastry chef departed. She learned grit, determination, and adaptability. The resort specialized in custom pastries, cakes, chocolate and sugar décor, as well as plated desserts, ranging from fine dining to casual at the four diamond resort. She and her husband Shawn, who met at the resort, then came to Charleston, South Carolina to learn more about their craft. She quickly discovered technique, molecular cuisine, and sweet and savory pairings through her pastry sous chef role at Tristan Restaurant. She expanded her pastry experience, creating desserts for multiple concept restaurants including 492.
Since 2016 at Edmunds Oast Restaurant, she uses the technique, creativity, and adaptability from her background to create signature desserts like Persimmon Sticky Toffee Pudding and a twist on classics like Concord Grape Pie with Rosemary Ice Cream. Heather believes desserts should have more complexity to them than pure sweetness, integrating salt, acidity, texture, temperatures and subtle bitterness to desserts for balance.