HAVEN'S KITCHEN is a space dedicated to forming communities through the pleasure of cooking and eating.
Alison Cayne founded Haven’s Kitchen in 2012 with the goal of advocating for sustainable agricultural systems by teaching people how to cook. Initially a cooking school, the business eventually expanded to include a café, serving fine and approachable food as well as on-site and off-site private event services.
We are a mission-driven company, founded on the ethos of education, sustainability and respect. We practice this foremost through our kitchen, the heart of our organization. It is where we cook, teach, and learn about the foods that nourish our communities and ourselves. We hope to convey to our guests how decisions around the food we purchase, eat, make, and love affect the environment, society and our daily relationships.
Zoe Maya Jones applies her teaching skills at Haven’s Kitchen and farmer’s markets in NYC. Her passion for healthy, local and approachable cuisine shows throughout her variety of classes. Born and raised in Mexico, she also adds a spicy traditional touch to every day dishes. After working on farms and as an auto-mechanic in North Carolina, she moved to New York to study at the Natural Gourmet Institute. She has worked as the executive chef of a vegan meal delivery company as well as in the non-profit sector—striving to enrich local communities through good food and lots of smiles. In addition to teaching, works as a private chef and runs an artisan chocolate business with her love and fellow teacher, Mehdi Chellaoui.