W H O   W E   A R E

Deborah Snow co-owner, executive chef, caterer, professional photographer, teacher, and food service manager.

Barbara White co-owner, restaurant manager, campus dean, counselor, and mother of two lovely daughters, Molly and Carrie.

Deborah, a native Ohioan, began her career as a professional photographer highlighted by an exhibition. She shifted careers in the early 80s to food service management, catering directorship, and running a small restaurant in Boston. A short stint working for Bread and Circus as prepared food manager, catering at Amherst College and Northfield Mount Hermon followed, culminating with the catering business that would eventually become the Blue Heron.

Barbara, originally a Jersey gal, has been in the Pioneer Valley for 32 years. She began her career as an elementary school teacher, worked in an alternative school in the 70s for a few years, moved to Massachusetts, had two daughters, and ran a few community-based mental health programs for teenagers. After obtaining her masters in counseling psychology from Antioch New England, she became a campus dean at Northfield Mount Hermon School, and worked briefly at Greenfield Community College. She eventually returned to NMH to become director of parent programs and began a catering business with Deborah, which led to the Blue Heron.

O U R   T E A M
At the Blue Heron, we subscribe to the belief that you are only as good as the people around you. We have surrounded ourselves with an eclectic group of talented and dynamic individuals who we are proud to call employees and friends. A sampling of our team is listed below.

Matt Lerner restaurant manager

Thomas Schnapp chef de cuisine

Amanda Rubenstein office manager

Rob Chirico head bartender
Rob began his “life behind bars” quite by accident. After giving up a professorship in art history to paint, he spent several years living and painting in Argentina and France. He also became involved in food and cookbooks and went on to win the 1991 Sutter Home Build a Better Burger contest. Signed to write the Field Guide to Cocktails, he was asked by his friends Deborah and Barbara to put his knowledge to practice in their new restaurant. His artwork may be seen gracing the walls of the Blue Heron.