HAVEN'S KITCHEN

Julia Sullivan

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.

Ashton Keefe

Born to teach, Ashton leads our culinary instruction program. With a degree in pastry arts and a family history in food, Ashton navigates the whole culinary spectrum while making it approachable and fun. Bubbly, kind, and knowledgeable, Ashton constantly surprises us with the breadth of her skills, experience, and ability to make the most hesitant cook feel confident in the kitchen.

David Mawhinney

With an enormous breadth of experience in the kitchens of Toronto and New York, our Executive Chef teaches baking, classic suppers, and classes focused on entertaining. With stories of his time in restaurant kitchens and a penchant for comedy, David will show you how fun it can be to be brave and confident in the kitchen.

Craig Thompson

Owner of Shandaken Bake, Craig Thompson creates fantastically delicious pies, tarts, cookies, cakes, and tea snacks. With traditional techniques and his grandmother's pastry cutter, he is committed to evoking (and often surpassing) childhood memories of favorite treats and sweets. In addition to baking pies that will make you weak in the knees, he has charmed the pants off every employee and student at Haven’s Kitchen.

Katherine (Kado) Simmons

A dear friend of the HK Staff, Kado loves working at Body Space, where coaches, nutritionists, and physical therapists all collaborate to create a comprehensive program for each client. A certified trainer and Precision Nutrition Coach, Kado joins us to help teach holistic classes on wellness. Her training emphasizes enjoyment, hard work, mindful movement and balance physically, as well as mentally and with diet. While each program looks different depending on the goals of the individual, the overall message is the same: change will happen once you discover confidence in your vision and contentment in your body.

Kado loves working with the team at Haven’s Kitchen, both in the gym and at the school, and in general tries to spend as much time as possible in their supportive, creative, and fun environment.

Lior Lev Sercarz

This chef-turned-spice-master supplies some of the best kitchens in America with his spices and spice blends from his business, La Boîte á Epice. His international personal and professional background and level of skill imparts an otherworldly atmosphere around his cooking and his classes.

Nellie Wu

Nellie is a living, breathing encyclopedia on oysters. As the General Manager of W&T Seafood, a family-owned and operated seafood distribution company based in Brooklyn, she has become a specialist on all things bivalve. She is infectiously passionate about aquaculture, varieties and flavors, shucking techniques, eating and cooking, and sharing information and oysters with others.

Natasha David

Intelligent and intriguing, Natasha is one of those people who seems like she’s from another era, but fits perfectly into this one. She wants you to be more comfortable making drinks at home, and (more importantly) excited to explore NYC cocktail menus with knowledge and enthusiasm.

Flannery and Lauren

Co-owners and chefs of a personal chef service, the Ladies focus on preparing meals that are comforting and sensual, subtle yet bold, not to mention really, really delicious. With their impressive accolades and authentic personalities, every class they teach feels like a dinner party thrown by your coolest friends.

Anna Gordon

Anna spends most of her time running her Brooklyn-based baking company, The Good Batch, but loves the opportunity to work with new people who love food and want to learn new techniques and cuisines. Her rustic style and inviting personality makes every recipe immediately approachable and encourages you to dive right in.

Bonnie Shershow

Her love of jams – thanks to a California upbringing surrounded by fresh fruit trees – has led to a lifelong passion and successful business. Bonnie teaches others about techniques and the simplicity of preserving the flavors of fresh fruit, without pectin and preservatives. She also loves to experiment with her creations in culinary applications to prove that a slice of buttered toast with jam is only the beginning

Omar Zerrei

After spending the last fourteen years working in various food establishments in New York, Omar made the decision to create his own culinary venture. Having grown up in Casablanca, Omar wanted to create an authentic source to share the warm, aromatic food he grew up with, and represent an authentic source for Moroccan cuisine in NYC. He joined the ranks of Smorgasburg vendors with “Nadia's Moroccan Kitchen” and is continuing to grow his business throughout the city.

Daniel Strong and Danielle Ricciardi

Dan is on food, Danielle on drinks - this vegan duo have committed to creating vegan foods and experiences that use each ingredient with intention through their vegan catering company, Chickpea & Olive. A sense of compassion and desire to share knowledge permeate their classes.