Heather Terhune, a former "Top Chef" contestant and former chef of BDK Restaurant & Bar in San Francisco, will serve as executive chef for the new Tre Rivali restaurant, which is set to open in June adjacent to the new Kimpton Journeyman hotel in the Third Ward.
The restaurant, which will feature Mediterranean-inspired modern American cuisine, will showcase offerings including wood-fired pizza, fresh pasta and wood-grilled meats and seafood. As with other Kimpton restaurants, Tre Rivali will offer wines chosen with a nod toward artisanal and sustainable selections along with signature cocktails. An adjoining cafe will also offer breakfast items, pastries and panini.
The restaurant will also adhere to the Monterey Bay Aquarium's Seafood Watch guidelines, as well as implementing other environmentally conscious practices including recycling, composting and using compostable takeout containers.
The hotel will also have a year-round rooftop lounge and bar called The Outsider with retractable glass walls.
Terhune, who made a name for herself in Chicago at the acclaimed Atwood Restaurant and later the award-winning gastro-lounge Sable Kitchen & Bar, says she is happy to return to her Midwestern roots and is looking forward to working with local ingredients from Wisconsin farms.
Tre Rivali will also welcome Milwaukee native Anthony Trester as general manager for the restaurant. Trestor’s industry experience includes work as sous chef at the American Club in Kohler as well as oversight of food and beverage operations at The Iron Horse and Intercontinental hotels.
Watch OnMilwaukee for additional details as they develop.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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