Who We Are
Founded in 2010, HK Nola is an independently owned and operated uptown neighborhood café, dedicated to providing casual, fine food that is fresh, healthy, delicious and kosher! We use locally sourced ingredients to create seasonally themed dishes that re-imagine and re-define conventional perceptions of kosher food. Our philosophy embraces eating organically, with whole grains and veggies, coupled with meat, poultry and fish that have been raised and processed with extra care. 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, prepared 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, decent wages, and healthcare. Thank you for being a Good Food Champion and supporting HK!
Please come visit us, share some food, some conversation, and see what HK is all about. HK NOLA provides full service catering year round, for groups of any size – whether a pick up lunch order for your co-workers or a elegant anniversary dinner we got you covered. We specialize in creating meals that are both nutritious and delicious, and have experience crafting food to fit any diet. Visit our Catering Page to learn more and browse our seasonal menu. To place a catering order please call our catering coordinator Amanda at 504-444-4113.
Harveen Khera – Founder and Executive Chef
Harveen is the founder and driving force behind HK NOLA. A veteran of high-class kitchens in the US and Europe, Harveen has worked with alongside Chefs Jeremiah Towers, Joey Altman, Sam Moganum, Yasu Ueno and Nancy Oakes. Harveen moved to New Orleans with her husband and business partner Wayne Greiner in 2009. Her restaurant portfolio includes opening Delfina, The Tunnel Top, Tallula, and John Lee Hooker’s Boom Boom Room, all in San Fransisco. You can read her full bio below.
Wayne Greiner – President and Executive Chef
A native New Orleanian, Wayne began his culinary career as a teenager under Emeril Lagasse at Commanders Palace. Looking for adventure, he went on to work in San Francisco with Chefs Wolfgang Puck, Joyce Goldstein, Nancy Oakes, and Michel Richard. Wayne continued his culinary career working at Le Bernardin in NYC, and at Lucas Carton in Paris, before finding his way back to New Orleans to open HK NOLA with his wife and business partner Harveen Khera.
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.
Katherine Sciarrotta – General Manager
Katherine joined HK Nola in 2015 taking on the responsibilities of day to day restaurant. Katherine, a native of Louisiana, began her career in New Orleans and broadened her experiences with service industry positions up and down the east coast. She is known for her work ethic and expert customer service.
Maria Lo – Barista Manager
Chen-Hui, Lo (Maria) moved to New Orleans from Taipei, Taiwan in 2015. She is a journalist, researcher, and artist, who has worked in the arts for years. She has been Barista Manager of HK NOLA since 2016, and uses her artist skills to further market the Café.
Toby Raikes – Sous Chef
Toby joined the HK NOLA team as Sous Chef in 2016. A native of England – Toby began his training at Gloscat College for Culinary Arts in London. He moved to America to be closer to family and further develop skills in the kitchen. His passion and dedication for cooking propelled him to managing the kitchen at HK at the impressive age of 23.
Andrew Woodruff – Farm To Table Liaison and Vendor Development
Andrew has 7 years’ experience growing organic fruits and vegetables. Before building HK’s Gardens in 2015, Andrew worked at Weavers Way Farm in Philadelphia, PA as well as Blue Moon Acres in Pennington, NJ. In addition to maintaining our gardens, Andrew serves as technology manager for HK NOLA. He holds an undergraduate degree in Music Industry Studies from Loyola University New Orleans.
Check Out Chef Harveen demonstrating how to make our famous Super Rolls, and giving props to the NOLA Locavores! Join us each June to participate in the Eat Local Challenge and enjoy special once-a-year creations.
HK NOLA operates a certified kosher meat kitchen. Chef Harveen works closely with the rabbinical staff at Tulane who serve as mashgiach (kosher supervisor), to ensure the kitchen meets all kosher requirements. Any questions regrading the kashrut of HK NOLA, should be directed to Rabbi Yonah Schiller at: firstname.lastname@example.org.
Chefs Harveen Khera and Wayne Greiner
Born and raised in London, Chef Harveen Khera traveled to the U.S. in the 1980s, diving knife first into the San Francisco culinary scene. Harveen developed her craft in the kitchen working alongside Chefs Jeremiah Towers, Joey Altman, Sam Moganum, Yasu Ueno and Nancy Oakes. Due to her determination, she gained a reputation for excellence that propelled her into management positions. Harveen was instrumental in the bar industry, and her services were recruited to manage the successful openings of Brunos, Backflip and John Lee Hooker’s Boom Boom Room. She was introduced to Craig and Annie Stoll and went on to launch the successful opening of restaurant Delfina. She was then approached to open another restaurant, Foreign Cinema, and gratefully accepted. There, she worked with owner Michael Hecht and established yet another San Francisco treasure. Finally ready to strike out on her own, 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, where Harveen actually celebrated her 30th birthday. Next came internationally recognized Tallula, a much loved restaurant in the Castro, launching the small plate phenomenon featuring contemporary Asian food. Her mid-thirties brought travel home to London, then to the kitchens of Europe. Never one to stay unoccupied for long, Harveen returned to the Bay Area to open Salt House for owner Doug Washington and the Rosenthal brothers. Upon her return to San Francisco, Harveen heard from an old flame who refused to let her go (bayou boys never do).
Wayne Greiner first met Harveen under the watchful eye of Nancy Oakes at Boulevard Restaurant. A native New Orleanian, Wayne began his culinary career as a teenager under Emeril Lagasse at Commanders Palace. Looking for adventure, he went on to work in San Francisco with Chefs Wolfgang Puck, Joyce Goldstein, Nancy Oakes, and Michel Richard. Wayne continued his culinary career working at Le Bernardin in NYC, and at Lucas Carton in Paris, before finding his way back to the Bay, where he transitioned to courting Harveen full time.
The couple made the Big Easy their home. Here, Harveen reconnected with her dear friend Michael Hecht who, along with his family, had also made New Orleans their home. One day Michael phoned to discuss opening a Kosher kitchen in the yet to be realized Mintz Center for Jewish Life at Tulane University. Harveen envisioned a dynamic, innovative and inclusive community centered around offering the highest quality food. After designing the kitchen and menus, Harveen and Wayne became the full-time operators of HK NOLA. In its 7 years of operation HK has become known for serving up the best food and atmosphere at Tulane. We are passionate about making good food and bringing great people together. Join us – all are welcome at HK.