Accomplished Pastry Chef Heather Hutton embarked on her culinary journey at Johnson & Wales University where she earned a degree in Baking and Pastry Arts in 2007. She began her career as an intern at Old Edwards Inn and Spa in North Carolina and swiftly ascended to the role of Acting Pastry Chef. Heather became known for her custom pastries, meticulously crafted cakes, intricate chocolate and sugar decorations, and elegantly plated desserts. Her creations spanned a wide culinary spectrum, serving both fine dining and casual experiences at the esteemed four-diamond resort.

In 2010, Heather and her husband relocated to Charleston. Her culinary skills continued to flourish at Tristan Restaurant, where she assumed the role of Pastry Sous Chef under the mentorship of Pastry Chef Amanee Neirouz. During her tenure, she delved into cutting-edge techniques, explored the world of molecular cuisine, and mastered the art of harmonizing sweet and savory elements. This marked just one of many stops in her journey, which also included a position as the Pastry Chef at Social Wine Bar, where she further refined her distinctive style.

In 2016, Heather was appointed as the Executive Pastry Chef at Edmunds Oast, where her signature desserts garnered acclaim within the community and on a national scale. As of fall 2023, Heather has begun her role as Pastry Chef for the Free Reign Restaurants group where she creates multiple culinary concepts under the expert guidance of Ryan and Kelleanne Jones. Heather's philosophy revolves around the belief that desserts should be more than just sweet; they should be an artful symphony of flavors and textures, seamlessly integrating elements such as salt, acidity, varied textures, temperatures, and subtle hints of bitterness that all work together to create the perfect balance.