Heather Allen

When other little girls were playing with Barbie dolls and Easy Bake Ovens, Heather Allen was playing with omelet pans and real ovens. When others wanted cake and ice cream, she wanted Profiteroles. When her mother was cooking at Mrs. Z’s Restaurant in Columbia, MD, Heather was in the kitchen, helping with prep work. At 16, she was behind the line at Avanti in Jessup, MD.

Following a culinary program in Washington County, Maine, Heather apprenticed at The Balsams in New Hampshire, from whence she became part of the 1988 multi-award winning Culinary Olympics team, competing for the U.S. in Germany (as the only female member of the team).

Returning from Germany, she did service at Chatham Bars Inn, followed by The Golden Tulip in Aruba, the Houston Country Club, and briefly at the Four Seasons in Boston.

With a passion for her native New England, she returned to Cape Cod as the chef at The Regatta of Falmouth, ultimately becoming executive chef for both the Regatta of Falmouth and the Regatta of Cotuit. She has been featured in Boston Magazine and was highly rated by the Zagat dining guide.

Always focused on the local, the seasonal, the freshest of products, the finest of herbs and of wines, Heather is now intimately involved in her own restaurant, Heather. She honors the concerns of all diners, from those with special health needs or to those needing smaller fare. For all diners requiring simply exquisite food, Heather invites you to share with her a dining experience par excellence.