Haven’s Kitchen is a recreational cooking school, specialty food shop, and event space. Located in a charming carriage house two blocks from Manhattan’s Union Square, our business is dedicated to the preparation and enjoyment of delicious, sustainable, seasonal food.
Haven’s Kitchen has quickly become a celebrated neighborhood café and gourmet shop, a one-of-a-kind event venue, and an ideal place to learn about cooking and sustainability. Most importantly, we have become a place to reconnect with food, our community, and each other.
We believe that personal wellness and the well-being of our planet are intricately and permanently connected. We hope to nurture that connection in as many ways as we can, and share our enthusiasm with everyone who walks through our front door.
Many of our classes are taught by chefs and small-business owners who are passionate about sharing their craft with others.
A graduate of Tulane University, Julia continued on to The Culinary Institute of America, accepting an extern position at Blue Hill at Stone Barns. After graduating, she went on to join Chef Keller’s Three Michelin Star-rated Per Se as a Chef de Partie, collaborating with the team to compose and execute nine-course tasting menus that changed daily. Two years later, Julia joined Chef Andrew Feinberg at Franny’s in Brooklyn.
Julia left restaurant kitchens to cook privately for families, affording her the opportunity to shop at farmstands daily and strengthen her skills and resourcefulness in a home kitchen.
When Julia met Ali, they connected over their love for cooking and educating others about the significance of eating sustainably grown foods. Julia is responsible for producing Haven’s Kitchen’s ingredient-driven menu style, curating our broad selection of cooking classes, and managing our staff and daily operations.