Advancing the practice of providing locally sourced American cuisine to Forest Park, chef Nariba Shepherd was named executive chef of The Heritage in August 2019. At the restaurant, Nariba finds it important first to work with ingredients and flavors from the region and then contribute her own influences and experience. The result is a sustainable menu that showcases local farmers and its bounty. Recognizing the value of global influences in American cuisine, Nariba incorporates diverse flavors and techniques into seasonal American brunch and dinner menus.
After moving to the United States in 2002, Reba longed for the West Indian cuisine that she enjoyed growing up in Trinidad and Tobago and began preparing the dishes herself. Once she graduated from the University of Vermont in 2012, Nariba began her culinary career with a culinary boot camp program at the Community Kitchen Food Bank in Burlington, Vermont. Nariba has gained extensive experience in classic and traditional French cuisine through her professional training in kitchens throughout Chicago, including: Blackbird, GreenRiver, and most recently served as sous chef at Free Rein. Nariba looks forward to integrating these skills and techniques in addition to her personal style to the menu at The Heritage.