HIPPIE KITCHEN IS A PLACE FOR PEOPLE WHO LOVE GOOD FOOD.
Hippie Kitchen is an employee owned and operated neighborhood gathering place, dedicated to providing casual, fine food that is fresh, healthy, and delicious!
We use locally sourced ingredients to create seasonal dishes. Our philosophy embraces eating organically, with whole grains and veggies, coupled with meat, poultry and fish that have been raised with extra care. Our groceries are organic and our commitment comes from a desire to feed people good food. As chefs, we have created an environment of excellence where our guests enjoy seasonal, premium ingredients, made from scratch in our cool space!
It is important to us to support our community, local farms and farmers. We are proud to support our staff with a rewarding work place, a daily delicious meal and decent wages. Thank you for being a Good Food Champion and supporting HK!
Charlotte Morton – Chef
A New Orleans native, Charlotte Morton received an Associate Degree in Culinary Arts and a Bachelor of Professional Studies from the Culinary Institute of America in Hyde Park, NY. She has worked as line cook in many noted New York City restaurants, including Jeremy Marshall’s Aquagrill, Julian Alonzon’s Brasserie 8 ½, Daniel Boulud’s DB Bistro, Shawn Hergatt’s Michelin starred Juni, and Top Chef Masters Winner Floyd Cardoz‘s Tabla. She served as sous chef at New York City’s Rouge Tomate under chef Jeremy Bearman, where the emphasis on healthy yet flavorsome and satisfying food brought the restaurant a rare Michelin star. Before moving back to New Orleans, Charlotte was the Executive Sous Chef at Malliouhana, an Auberge Resort in Anguilla in the Caribbean. Charlotte’s diverse culinary experiences with Caribbean, French, Indian, and Louisiana techniques, ingredients, flavors, and spices, influences her cooking and outlook. She is especially excited about continuing her focus on providing mouthwatering local and healthy food from her days at Rouge Tomate to Hippie Kitchen.
Charles Terry Raymer – Branch Manager
Native to Kentucky, Charles served in the U.S. Navy for 21 years, where he reached the rank of Chief. He moved to New Orleans in 2000, where he met his sweetheart, Markus, in 2001. He has loved and worked by his side ever since. Together, Terry and Markus, lovingly nicknamed "The Swans", own and remotely run a family business in Terry's home town in Kentucky, while living and working together here in New Orleans. The duo have worked seamlessly with Harveen and Wayne for several years on many projects, most recently joining the Hippie Kitchen team. From working in the galleys as a very young seaman to working at some of the most prestigious restaurants in New Orleans, Terry's passions are undoubtably food, service and hospitality.
Markus Jack Richters – Branch Manager
A Texas native, Markus moved to New Orleans in 2000. He earned a Bachelor of Science Degree in Education for the Deaf and hearing impaired and spent one year teaching Junior High special education. In 2001 he met his sweetheart, Terry (above). Working in the service industry his entire life, beginning with teaching, Markus is now a veteran server with a passion for good food and serving his community.
Sara Bandurian – Branch Manager
Sara grew up in sunny Southern California and moved to New York City to study Theatre Costume Design in college. While in NYC, her boyfriend, now husband, attended Tulane University. Sara fell in love with New Orleans on her frequent visits and moved to the Big Easy after graduating in 2014. She met Harveen and Wayne soon after arriving, and has worked with them as a cook and in catering since. Sara discovered a passion for using her artistry and love of food to create beautiful, healthy dishes that bring happiness to others.
Zach "Farm" Jaffe – Farm to Table Grocery Guy, Our Garden Guru
A California native and Tulane graduate, Farm joined the team while still in school. We quickly learned of his passion to grow food using organic, sustainable practices and now he runs our garden operations. Farm is our voice in the community, creating relationships with local farmers and crafters throughout Louisiana. Expect a visit from him if you have visible lemon trees in your backyard or are involved in any community gardens. He can be seen working in the kitchen when he's not pulling fresh veggies, fruits and herbs out of the continuously expanding gardens.
James "Jimmy" Coleman, Jr. – Chief Mentor
Hippie Kitchen’s chief mentor, James “Jimmy” Coleman, Jr. has been instrumental in building an outstanding team. A true believer in hospitality, Jimmy is the visionary behind the Windsor Court Hotel and proud to now be a part of the reshaping of his childhood neighborhood. Minnie Coleman brings her love for seasonal produce fresh from her farm, inspired by her New England roots. Rumor has it, she can even hypnotize a lobster.
Harveen Khera – CEO, Founder and Executive Chef
Harveen is the founder HK NOLA. A 30 year service industry pioneer specializing in the creation and growth of innovative food service businesses, she's created a community through food by partnering with farmers, universities, students and neighbors. Most recently, Harveen developed the first successful, profitable, farm to table, food and beverage model adopted by Tulane University. Harveen developed her craft working within the incredible, dedicated, professional service industry of the Bay Area. Chefs Jeremiah Towers, Joey Altman, Sam Moganum, Yasu Ueno, Craig Stoll, Nancy Oakes and many more have been her mentors. She found a small, rundown space overlooking Union Square and transformed it into a hit bar! The Tunnel Top became a magnet for the service industry, as well as locals and tourists. Next came internationally recognized Tallula, a much loved restaurant in the Castro, launching the small plate phenomenon featuring contemporary Asian food. Harveen was recruited to manage the successful openings of Brunos, Backflip and John Lee Hooker’s Boom Boom Room and restaurants Delfina, Foreign Cinema, Salt House.
Wayne Greiner – CFO, President and Chief Cook
A native New Orleanian, Wayne began his culinary career as a teenager under Emeril Lagasse at Commanders Palace. His sense of adventure and desire to excel in cooking led him to work in San Francisco with Chefs Wolfgang Puck, Joyce Goldstein, Nancy Oakes, and Michel Richard. Traveling further, Wayne continued his culinary career working at Le Bernardin in NYC, and at Lucas Carton in Paris. His love for New Orleans and the flavors it holds has brought him back home. He is socially liberal and fiscally conservative, constantly keeping our business growing. p.s. He's also a brilliant artist.
Amanda Carpiniello – Cyber Guru
Amanda joined the HK Nola team as General Manager in 2014. She currently oversees marketing, human resources and building relationships with customers and catering clients. Amanda moved to New Orleans with her High School sweetheart and military husband in 2013. Originally from sunny South Florida, she never anticipated a move to the culture-heavy city that is New Orleans. As an advocate for healthy eating and living, Amanda is proud to be a part of such a forward-thinking company that uses organic and local ingredients whenever possible.