we offer A delicious, healthy breakfast, lunch & dinner

Locally Sourced × Crafted with Love × ALWAYS SEASONAL 


Located in Old Jefferson

Hippie Kitchen is a place for people who love good food.

Founded in 2010, we are 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!




(504) 444-4113



3741 Jefferson Highway
Jefferson, LA 70121



Opening Date To Be Announced! 

Tues-Sat 7am–8:30pm

Our Team

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.  

Beth Earley  Breakfast Chef

A native of San Antonio, Texas, Beth has been a New Orleans resident for 11 years, A U.S. Navy Veteran and former teacher, Beth discovered her passion for cooking and left her teaching job behind. She began her cooking career as Chef at Rivershack Tavern, then Tavolino. Addicted to all things "LSD"- Local, Seasonal, Delicious, Beth fits perfectly into the Hippie Kitchen team. 

C.J. Duffourc  Lunch Chef

Born and bred Cajun from Westwego, Louisiana. C.J.'s love for food and cooking originally came from his Grandfather (who spoke more Cajun/French than English). He began his career as a fry cook and worked at many of the local "mom and pop" restaurants for a few years before landing a job as receiving agent for the New Orleans Country Club. While he was there, the Chefs noticed C.J.'s passion and diligence and helped him get into the Delgado Culinary program. Hurricane Katrina took C.J. out of the industry for a couple years while he ran a roofing crew to help repair the city and homes in the area. But his love for cooking couldn't be quenched by the sun or money so he gladly returned to cooking, and ultimately landing him on our team at Hippie Kitchen. C.J. loves to ride motorcycles, play video games and discuss politics, religion, and world history. He's been married to his high school sweet heart for 22 years and has 2 (almost) grown daughters: ages 21 and 19. C.J. believes in old world values like honor, respect, and courtesy. Together, he and his wife hope to embrace a more minimalist lifestyle in the coming years.

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, and has loved and worked by his side ever since.  Markus and Terry, 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. 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. 

Susan Black  Branch Manager

Growing up in Virginia on a dairy farm, Susan always had access to garden fresh food. At age 20, she moved to San Francisco, where her love of great food further bloomed. In 1994, she moved to New Orleans and worked at Commanders Palace as a Captain. Then she went to Johnson and Wales University in Virginia and attained a AAS in Culinary Arts in 1998. After returning to New Orleans, Susan went back to Commanders Palace where she met the love of her life, Sean. They married in 2001 and proceeded to have 2 beautiful girls, Willow and Summer. While in culinary school, Susan found her second love, baking and pastry and has sold cakes as a side passion for years. 

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. 

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 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.

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Contact Us

Please contact us with any questions, catering requests, or just overall feedback! 


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To contact us by phone, please call or text Amanda at (504)444-4113