Heather Murray is a born-and-bred Atlantan who has worked her way up to Executive Chef at the very same Meehan’s where she started as a line cook in 2012. A native of Dacula, Georgia, Heather has been in and around the Atlanta restaurant scene since her first job in the industry at age 15 – though she will tell you that becoming a chef has been her calling for much longer.
Prior to beginning at Meehan’s, Heather trained underneath chefs Benny Castro of The Mill and Doug Turbush of Seed. Her training and lifelong desire to excel in the kitchen has helped Heather gain her position as an Executive Chef. She didn’t make it on desire alone, though; Heather thrives on the intensity of working the line during a dinner rush, and she uses cooking as her primary creative outlet. In her 15 months as Executive Chef, she has become known as a master of soups, so be sure to ask for the soup of the day!
Heather’s favorite foods are Mexican and Asian fusion, so don’t be surprised if the specials at Meehan’s stray beyond Western Europe. She loves to meet new people, so stop by and ask her for a recommendation on a special or a wine pairing. Heather may just create Atlanta’s next great dish for you.
Chef Heather Murray on Springer Mountain Farms | Live Stream