Heather Pelletier
Chumley's | New York
October 2019
After completing a bachelor’s degree in food studies from New York University in 2009, Heather Pelletier jumped straight into another degree program: baking and pastry arts at the International Culinary Center. While there, she staged in Momofuku’s pastry department under Christina Tossi and accepted a role as pastry cook there upon completing her degree in 2010. A few months later, she left Momofuku to work at Osteria Morini, changing courses and growing more interested in savory cuisine. She worked each station of the kitchen each of the six years she spent there, working her way up to chef de cuisine. One of her first dishes as the new chef de cuisine, tortellini filled with corn and topped with guanciale, earned acclaim from Eater critics.
In 2016, she joined the team at Vaucluse, diving into classic French cooking, and then became chef de cuisine at Boqueria. In 2018, Pelletier took her first executive chef position at Chumley’s, finding a happy medium between the fine dining and casual kitchens she had worked in previously. Her pastry expertise is on display in a dish featuring a cannoli shell stuffed with chicken liver, foie gras mousse, shallot jam, and pistachios.
