Curio, New Orleans
Hayley Vanvleet grew up in Illinois and attended Le Cordon Bleu Culinary Arts Program at Brown College in Minnesota. Following graduation, she worked in several restaurants in Minnesota and Seattle, Washington garnering experience in every station in the kitchen before moving to New Orleans.
Hayley’s first job in the Crescent City was at Meauxbar Bistro, where she was quickly promoted to kitchen lead within four months. She then took a position as Oyster Bar Chef at Peche Seafood Grill. Hayley’s exceptional work ethic and dedication to success lead to greater responsibilities as daytime sauté cook. Hayley was a member of the team when Peche won the James Beard Award for Best New Restaurant in 2014. Chefs Donald Link and Stephen Stryjewski saw abundant talent in Hayley while she was at Pêche and offered her a position at Butcher in January 2015. There, Hayley learned a great deal about meat production, sausages, and charcuterie, as well management and operations.
In the fall of 2016, the owners of Creole Cuisine Restaurant Concepts brought Hayley in as a Sous Chef at Kingfish Kitchen and Cocktails. Her enthusiasm, leadership and creativity quickly provided opportunity to be offered the position as Executive Chef at the newest French Quarter establishment, Curio.