Communities insist on better food options that support the local and seasonal landscape
Unable to meet the demands of the ever-changing consumer mindset
Lack of adaptability, especially in the current socio-economic climate
Our goal is to take the pain and stress out of cooking and shopping, by providing quick, easy, and balanced meal options for pick-up and delivery, or to enjoy at our beautiful market cafe.
Locally sourced ingredients are at the heart of our culinary culture
The seasons should dictate what we eat
Access to balanced food should be inclusive and affordable
As Executive Chef and Owner of Haven Local, Tam has developed his take on what a successful modern food business should look like.
He has helped open and revamp two restaurant concepts including Sweetchick LIC and High Street on Hudson, working with the likes of John Seymour, Nas, and Philadelphia’s very own Ellen Yin who are pioneers in the food concept game.
He has also worked for some of the top chefs in the country including Eli Kulp (Fork, PA), Theodore Peck (Pecks, NYC), Melissa Weller (High St. On Hudson, NYC) and Eli Collins (A.kitchen, PA)
“Hailing from Sri Lanka, growing up in London, and migrating to the East Coast has given me a truly global sense of culinary understanding. From a business and cuisine standpoint this can be seen clearly through the quality and identity of Haven Locals food and business model.”
