Chef Heather Minter is a Mathews native. Her love of cooking began at a very young age; influenced by both her mother and grandmother. At fourteen she started her culinary journey by becoming one of the first graduates to attend the RCC culinary program under, Chef Hatley Bright. She later completed a 6,000 hour culinary apprenticeship under CIA executive chef David Coontz at Rappahannock Westminster Canterbury. In 2014, she began work with us as a sous chef at the White Dog Bistro. Her later education extended to bartending so as to become more well rounded in all the aspects of being a restauranteur. Heather was earmarked right away to take on the new venture at Hole in the Wall, from helping design the kitchen and menu, to picking and training the staff, she was the first seed that was planted in Hole in the Wall's garden. Now Heather has taken our latest challenge of Prime . She is both a traditional yet inovative chef, easy going in her own way and a natural leader.