haley duren 🍨

so so honored to have been named one of new york city’s youngest hottest chefs of 2025 🥹🥹🥹 thank you @mo_car for sitting down and chatting with me!!! thrilled to sit along this list with @bakerybytextbook & @chefrasikav 🥰 always an honor to get recognized for my hardwork & passion in the industry. i fr love what i do. constantly it feels like those long hours, attention to detail & consistency pay off. thank you to my team, it takes a village to run a restaurant and i love them dearly. thank you for putting up with me and continuing to allow my vision to come into fruition. my mission is to continue to break boundaries and bring vegan cuisine into recognition into non-vegan spaces so this is an honor!!!! thank you to everyone for your congratulations!! we got a month left at @cadence.newyork in this beautiful restaurant i’ve been able to grow so much in. cannot wait for my next chapter with @overthrowhospitality lucky to call this space my home. THANK YOU xoxo chef haley 👩🏾‍🍳💋 headshots by @_emilyteague

cat’s out of the bag!!! i am thrilled to announce in november i accepted my first executive chef position with @cadence.newyork 🥺🥺🥺— my goal was to get my first exec position by 30 with a menu of my own & being able to achieve this by 27 feels surreal. especially in the culinary capital of the world, new york city babyyyyyy😸 i have had the absolute honor to craft the entire menu into my own vision and breathe a new life into the restaurant with my skills and heart. this menu is so so so special to me, being able to highlight my new-mexican roots through a plant-based soul food menu is genuinely such a dream. you can take the girl out of new mexico but you cant take the new mexican out of the girl. so so so honored. this is the most proud i’ve been of anything in my entire life. 🥺🥺 i have put blood, sweat and tears into this menu and i hope you can truly feel the love in every bite. this has truly been such a challenge, but i know my 8 years in the industry and my genuine love for the art of culinary has prepared me for this. i am so thankful for the chefs i’ve looked up to in my career that had faith, patience and a plan for me. i love cooking sooooo much and i hope that shines though. im so grateful. being able to pursue my love for culinary alongside my deep passion for human and animal rights alike; following a whole food, plant-based lifestyle has been so so so important to me. thankful for my team for coming along with me on this journey, i genuinely could not do it without them. thank you angelo, jerome, rocio, carmen, gio, assan, mariama, grace & anthony— from the bottom of my heart. ♥️ biggest shout out to my dedicated sous chef, angelo for truly taking any challenge i throw at him & working so damn hard to be my backbone through this all. new years eve i was able to debut a full menu of my own alongside @trenchef.decuisine handling the beautiful dessert. please come in, enjoy a meal and the ambiance— excited to be able to finally share this with the world. so so so grateful. xoxo chef haley 💋 📸: the lovely & talented @sophiabellacucci

your new favorite sexy little wine bar just opened up in the east village 😏 with a very excited heart i am thrilled to announce the opening of @longcountnyc 🍷 with a wine menu of only 10+ year old wines and a cute food menu focusing on slow-aged & fermented ingredients, @longcountnyc takes a different approach in the hustle & bustle of this fast-paced city. working on this menu with @just_galen has been a thrill & a learning curve for myself. focusing on whole winter seasonal farmer’s market fruits & vegetables, repurposing leftovers wines from the entire company of @overthrowhospitality , minimal use of processed vegan products, a push on composting leftover food scraps, and an all electric kitchen— Long Count is a space where we make sustainability a priority where it doesn’t have to compromise with quality. i am so excited to be able to serve guests, make food with love & intention, and be able to make a mark in this city with my favorite vegan hospitality group yet again on this new journey. come in, enjoy this beautifully curated low intervention wine selection by Drew Brady, and explore how flavors can develop with time while you indulge in the deeply developed flavors of our carefully crafted and exciting food menu. can’t wait to see you there 🤍 xoxo chef haley 💋 photos by the lovely @amyelisabethphotog

Y’all really showed up for us ❤️ Thank you to everybody who came through for our pop up at @avantgardennyc ! The love in that room was real. And don’t worry - we’re already planning another one for June 👀

the allium my ode to the onion garlic family 🧅🧄 charred allium puree consitenting of whatever i pick up from the market— usually scallions, ramps and some other thing whether its spring onions or wild garlic, sometimes leeks, blended into a puree with lots of tofu & white pepper. topped with charred cippolini onions, pickled garlic scapes from @bfkitchen , cute lil potato chips, lots of chives & a garlic chive oil. this one makes your breath KICK. sorry. served with sourdough focaccia to scoop it all up with. alliums are one of the first things to sprout in spring. i love her. one of my fav dishes i’ve ever created. i have a back stock supply of ramps from @thegreatjoyfamilyfarm — ty for being my ramp plug 🔌 menu overhaul coming soon cause im almost outta pickled garlic scapes & i’m already bored. only @longcountnyc 📸 @amyelisabethphotog #veganaf #whatveganseat #nycchef #allium

lemon cake w/ white chocolate ganache, lactofermented raspberry puree & fresh raspberries, paired with an orange blossom ice cream posting cause i’m taking her off the menu this week, she was a moment but i’m ready for something new. happy spring 🍋🌸♥️ @longcountnyc 📸 @amyelisabethphotog

Next Sunday, we’re excited to host a special five-course collaboration dinner with @miyokoschinner and @cookingqueenhaley . A pioneer in modern plant-based creamery, Miyoko helped shape the way people think about vegan cheese long before it entered the mainstream, building her work around fermentation, traditional technique, and craft. After years of cooking and teaching in Japan, Miyoko became one of the defining figures in modern plant-based cuisine, with Food & Wine naming her a “Game Changer” and Forbes including her on its 50 Over 50 list. Our Chef, Haley Duren, who was recently named one of Time Out’s “Best Young Chefs in New York City Right Now,” shares the same fascination with seasonality and transformation through food. Think of it less like a guest chef dinner and more like a collaboration album: two distinct voices riffing on the same themes through a 5-course meal. Stellar wine flight optional. Reservations at the link in bio.

Our pop up at @avantgardennyc is one week away! Who’s coming?? Make sure you select the correct party size to view the slots available.

weekend special @longcountnyc ppl have been asking me about a fried oyster mushroom sandwich since cadence kicked the bucket, and i’m still swimming in green chile #cantstopwontstop fried oyster mushroom from @rimushroomco on a vegan brioche, lots of chopped nm hatch green chiles, ranch, pickles 🥒 maybe get it w/ fries? (i think imma switch to making skinny fries soon)

THANK U FOR COMING my first solo pop up ever— wtf!!!!! y’all showed OUT im still floored from the support 😭 thank you @eatatsunday & christian for making the space in their home for a girl and her chile. EVERYONE GO EAT AT SUNDAY C&C RIGHT NOW. thank you carmen, rocio, rachel & zach for kicking ass w/ me thank you to everyone who spread the word!!!! i feel so loved!! i was NOT expecting for it to jump like that! new mexico in the HOUSEEEEE. i feel forever lucky i get to share my love for food with others!! i was born for this life. 🤟🏾❤️‍🔥 for now, you can catch me @longcountnyc where i’m cooking up tasty eats on the daily. 🍷 til next time, chef haley 💋👩🏾‍🍳

VEGAN NEW MEXICAN FOOD POP UP tuesday, april 28th 5pm-whenever i sell out (maybe 9pm) @eatatsunday 189 wilson avenue posole, chips & salsa, breakfast burrito, green chile enchiladas, biscochitos, green chile apple pie SEE U THERE

We know you missed Cadence, so we’re bringing it back! For one night, @cookingqueenhaley is back in the kitchen, cooking the dishes you’ve been craving: wedge salad, cornbread, green chile mac, southern fried lasagna, and more! We’re hosting it on May 11 at @avantgardennyc , our sister restaurant, just a few minutes from where Cadence was. Same energy. Same love. Pull up! Reservations at the link in bio.