Executive Chef Heather Ricker
From an early age, Heather Ricker has enjoyed creating food to please her friends and family. She was raised in Northeast Tennessee, where she was exposed to a style of cooking that fused traditional comfort food and foot hill cuisine which peaked her interest in Culinary Arts.
Chef Heather attended Sullivan University in Louisville, Kentucky and trained under many accredited Chefs including two Golden Toque Chefs. Upon graduation, she moved back to the Smoky Mountains and became Sous Chef at Wellington's Restaurant. After five years as Sous Chef, she enthusiastically accepted the position of Executive Chef.