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!
3741 Jefferson Highway
Jefferson, LA 70121
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. Since returning to New Orleans, Charlotte has served as Sous Chef at Bayona under noted New Orleans Chef Susan Spicer. 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.
Delroy Johnson – Lead Prep
Originally from New Orleans, Delroy joined our team in 2014. Delroy can be found smoking brisket, breaking down meats and lending a helping hand where needed, all while providing comedic relief to everyone in the kitchen. His dedication to putting out good quality food and keeping an organized, happy kitchen has made Delroy a key part of our team for the past 4 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 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.
Please contact us with any questions, catering requests, or just overall feedback!