Originally from picturesque St. Albans, Vermont, Chef Heather Terhune first discovered her passion for cooking while canning vegetables and making preserves under the watchful eyes of her mother and grandmother. Terhune's family first noticed her culinary interest at the age of four when she asked for artichokes and spare ribs as a birthday present. Food has been on her mind ever since. Enjoying the natural bounty of Vermont was a way of life for the Terhune family, who hunted, fished, gardened, tapped trees for maple syrup and even raised pigs.
Despite spending most of her childhood in New England, Terhune considers herself a proud Midwesterner. Her family moved to Missouri during her teenage years, and Terhune graduated from the University of Missouri (Columbia) with a Bachelor of Science in agriculture and hotel/restaurant management in 1993.
With a desire to further her culinary education, Terhune returned to the East Coast in 1993 to attend the New England Culinary Institute, from which she graduated in 1995. This experience provided her with a foundation of classic French cooking, which inspired Terhune to pursue her first professional cooking position at The Willard Room in Washington D.C.’s venerable Willard Hotel. Terhune continued to hone her craft, later joining the team at The Watergate Hotel’s famed Jean Louis restaurant, where she worked under three-star rated Michelin chef Jean Louis Palladin until his retirement. During her time at Jean Louis, Terhune developed a true sense for her French technique as well as a love for butchering and appreciation for simple, seasoned food.
Following the closure of Jean Louis in 1996, Terhune moved to Durham, North Carolina to work at Pops Trattoria as sous chef, in addition to pastry chef, a role she considers to be her first culinary passion.
In 1997, Terhune felt the itch to move to a big city and later headed to Chicago to become the pastry chef at 312, before taking on her first executive chef position with the opening team of Atwood in 1999. After spending a decade mastering her skills on American comfort food at this beloved Loop mainstay, Terhune moved to Sable Kitchen & Bar at Kimpton’s Hotel Palomar in downtown Chicago. As executive chef at Sable, she created a menu of both innovative and approachable dishes that highlighted the quality of local ingredients.
With the opening of Tre Rivali and The Outsider, Terhune is excited to return to the Midwest to launch Kimpton’s first restaurants in Milwaukee after recently serving as the executive chef of BDK Restaurant & Bar in San Francisco. Within her new role, Terhune enjoys exploring Wisconsin’s farms and cooking with the bounty of ingredients available in the area. At Tre Rivali, Terhune’s menu will feature Mediterranean-inspired modern American cuisine made with local ingredients inspired by her travels abroad and the soulful cooking of her Midwestern upbringing.
In her free time, Terhune enjoys the local restaurant scene, traveling, baking, reading and practicing yoga.
Lead Bartender Gen Longoria brings a wealth of knowledge and artistry to the craft cocktail and beer programs at Milwaukee’s Tre Rivali and The Outsider. For Longoria, making cocktails goes beyond pouring spirits into fancy cocktail coupes. She believes a cocktail is an expression of one’s self and an opportunity to bond with her guest.
A native of San Antonio, Longoria moved to Milwaukee in 2001 where she earned a culinary arts degree from the Art Institute of Wisconsin. Prior to joining Kimpton Hotels & Restaurants, Longoria served as general manager and beverage director of Distil, named “Best Cocktail Lounge in Milwaukee” by Food & Wine magazine. During her tenure at Distil, Longoria coordinated spirit tastings, curated cocktail dinners and developed the highly-acclaimed spirit list and cocktail program. Most recently, Longoria was enlisted to assist Distil’s parent company, SURG Restaurant Group, in developing cocktail menus and bar programs for several of their concepts, including Carnevor, Lucid Light Lounge, Umami Moto, Bugsy Black Alley Saloon and The Garden. While with SURG, Longoria’s goal was to create unique experiences for each concept that paired seamlessly with their respective cuisines.
In her new role at The Kimpton Journeyman Hotel, Longoria will oversee the beverage programs at the adjacent restaurant, Tre Rivali, and ninth floor rooftop bar & lounge, The Outsider. At Tre Rivali, Longoria will cultivate a beverage program that complements and enhances Executive Chef Heather Terhune’s Mediterranean-inspired Modern American cuisine. Guests can expect amaro, grappa, ouzo, mastiha and retsina, alongside a dedicated menu of Spanish-style highballs and Old Fashioneds. At The Outsider, Longoria’s menu will celebrate Milwaukee’s robust drinking history and culture with an impressive inventory of beer, as well as wine on tap, and festive and seasonal cocktails made with regional, small batch distillers.
In her free time, Longoria enjoys being active and spending time with her daughter. Longoria is also a member of the United States Bartenders’ Guild Milwaukee Chapter.