HAVEN'S KITCHEN

Alison Schneider

While working towards a Masters in Food Studies in the fall of 2010, Alison imagined a food community where people could learn about, prepare, and share delicious food that sustains people, our environment, and our local economy. Her hope was to build a business that educates people, and in doing so, increases the demand for locally and sustainably grown produce. This demand would ideally help small and mid-sized farmers make a good living, grow more food, and feed more people.

Upon finding our carriage house, two blocks away from the Union Square Greenmarket, Ali knew it was the perfect space to build the dream – a true haven of sustainable eating.

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.

Lela Ilyinsky

After earning her Bachelor’s Degree in History at Skidmore College, Lela arrived in New York and found herself in the natural field for social butterflies: Public Relations. What stood out during her PR days was the realization that her ability to forge connections with people was her most tangible asset, and one that she would continue to craft.

Ali and Lela met in the summer of 2009 and connected in that real-human way, over a deep-seeded hippie nature and shared ability to sing Bob Dylan’s Hurricane start to finish.

Lela’s interest in our food system, passion for real, fresh food, love for the food community, and enthusiasm for being involved in a small business were all life-changing by-products of her time with Haven’s Kitchen from the early days. In turn, her knack for connecting with others has contributed immeasurably to the Haven’s Kitchen ethos.

David Mawhinney

David made the leap from the financial to the gastronomic after several post-university years at PricewaterhouseCoopers. Beginning at some of the great restaurants of Toronto, David continued on to work under, and then with, Chef Chris McDonald, one of Canada’s most respected chefs.

In 2007, he moved to New York and staged at various fine-dining establishments, before ending up at Thomas Keller’s Per Se for three years, where he and Julia met. David circulated through every kitchen station, going on to help Chef Benno open Lincoln Ristorante. David moved on to consult with the team behind Wilfe & Nell to open The Wren and The Penrose, while intermittently popping in to teach a Rose & Grilling classes at Haven’s Kitchen.

His combination of experiences and background makes David a phenomenal chef and teacher, able to pull on his wealth of knowledge when teaching, creating menus, and cooking staff meal.

Ashton Keefe

After graduating from Wake Forest University with a BA in English and Entrepreneurship, Ashton’s family background in food lead her to study Classic Pastry Arts at Manhattan's French Culinary Institute. She went on to work in food writing, food styling, and recipe development for the Thirsty Girl, O Magazine, and a number of acclaimed restaurant chefs and TV personalities.

Ashton continued on to launch her own catering company, Ashton Keefe Culinary Services, as well as a personal blog, Diary of a Sweet Tooth. She recently has found herself immersed in her true calling – teaching others. 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.