American Egg Board - Foodservice Professionals

Trend-setting chefs understand the opportunities for eggs in every day part. As it is in French, other European, Mexican, and Asian cuisines, the egg is an important part of a great dining experience. A nutrient-dense food containing the highest-quality protein available, eggs are at their highest consumption rate in more than 20 years!

So, with all the Egg-citing news about eggs, it only seems natural for American Egg Board to team up with well-known, recognized chefs to spread the good news and educate key audiences on the Egg-straordinary and Egg-onomical benefits of eggs. These Eggscellent Chef Ambassadors represent the egg industry by creating unique egg recipes, promoting eggs within their restaurants and to the industry, educating culinary students, inspiring new ideas, and taking part in various public relations activities, forums, and events.

Our Current Eggscellent Chef Ambassadors include:

Cynthia Hutson
Executive Chef/Owner of Ortanique, Caribbean-inspired restaurant in Coral Gables, FL.

Cindy Hutson is a self-taught chef who developed a passion for cooking at the age of nine. Hutson focuses her culinary talents on the lighter side of fusion cooking. By concentrating on the wonderful flavor combinations of fish, fruits, vegetables, and traditional tropical seasonings, she avoids conventional island cooking techniques which rely on excess oil and heavy sauces for flavor. Whether the cuisine is called Nuevo Latino, New World Caribbean or Pan Asian, one thing is for certain, Chef Cindy has a wonderful creative mind with a passion for flavor and for “melding together our earth’s edible treasures.” Chef Hutson is a big fan of eggs and she includes them on her menu at lunch and brunch.

Jennifer Jasinski
Executive Chef/Owner of Rioja Restaurant, a Mediterranean-inspired concept located in Denver, CO.

Jasinski developed a knack for following recipes and creating her own at a young age, until eventually, it was always her turn to cook in her household. Her culinary training included Santa Barbara City College and the Culinary Institute of America. Chef Jasinski features a number of unique egg items on her brunch menu as well as other day parts. She was named 2004 Colorado Chef of the Year and 2005 Western Regional Chef of the Year by the American Culinary Federation. A tireless worker, Jasinski appears as a guest chef at numerous fundraisers.

Heather Terhune
Executive Chef with Atwood Café and South Water Kitchen in Chicago, IL. Both restaurants feature American comfort foods and are located in Kimpton Hotels.

Executive Chef Heather Terhune has been messing and cleaning up kitchens since she was a young girl, but it wasn’t until college that she began her formal training. After attending the University of Missouri, where she received a Bachelor of Science degree in Agriculture and Hotel and Restaurant Management, Terhune continued on with her education at the New England Culinary Institute, earning a degree in Culinary Arts. When Terhune joined Atwood Café as the executive chef, she took time to develop the special menus featured at the restaurant, changing each season to take advantage of the rich, vibrant flavors the time of year offers. Chef Terhune is dedicated to sharing her passion for cooking and she loves eggs.

American Egg Board is pleased to have such wonderful and talented chefs working with us as we continue to showcase the versatility and power of the egg. These are chefs who have a passion for food, a passion for their menu, a passion for exceeding the expectations of their guests and, of course, a passion for The incredible edible egg™.