Heather Bogue was born and raised in Southern California. After attending Le Cordon Bleu in Pasadena, Heather apprenticed at Rockpool in Syney, Australia. In 2007, her journeys then brought her to Saddle Peak Lodge as a cook. While working at SPL, Heather has staged at a myriad of other critically acclaimed restaurants including: Alinea, Charlie Trotter’s, and L2O (all in Chicago) and El Bizcocho in San Diego. Heather is the “glue” of our kitchen. Her worldly pursuits include literature, concert going, collecting cookbooks, and…well, cooking… lots of cooking. Did we mention cooking?

Email Heather Bogue, Sous Chef

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