About Cadence

Cadence is an acclaimed plant-based soul food restaurant in New York’s East Village helmed by Executive Chef Haley Duren - one of nine restaurants and bars owned by two-time James Beard Award-nominated restaurateur Ravi DeRossi and his mission-driven Overthrow Hospitality.

A selection of gourmet dishes on a table, including an abundant salad with edible flowers and onion rings, a plate of crispy nachos with corn and greens, a dish with a cooked patty in sauce, a bowl of greens with bakes on top, and a plate with biscuits and gravy. A glass of white wine is on the side.

Executive Chef Haley Duren

A person with curly hair in a bun, wearing a green apron and black shirt, standing sideways against a brown wall with a blue silhouette mural. The person has piercings and tattoos, and pens are visible in the apron pocket.

Haley Duren is a 27-year-old, classically trained chef from Albuquerque, New Mexico, who brings a fresh and innovative approach to plant-based cuisine. She earned her Associate degree in Advanced Baking & Pastry from Central New Mexico Community College and moved to New York City shortly after completing culinary school. With eight years of experience in the industry and five years specializing in plant-based cooking, Haley has worked in every position in the restaurant, from hosting to dishwashing, reflecting her deep understanding of the culinary world.

As Executive Chef at Cadence, Haley introduces bold new dishes like the Lobster Mushroom Boil, Green Chile Mac, and Nashville Hot Sandwich, blending her Southwestern roots with Southern flavors. Her dedication to pushing the boundaries of plant-based dining is set to elevate Cadence to new heights.

Outside the kitchen, Haley is a Brooklyn-based DJ! You can often find her on the dancefloor or spending time with her beloved dog, Kirby.

Two chefs standing in a doorway, one wearing a black apron, the other a green apron, both smiling.

Sous Chef Deangelo Suazo

Deangelo's culinary journey began with the aromas of home-cooked meals and a fascination with cooking. Inspired by his stepfather, a chef, and early experiences in the "Leave It Better" program—where he impressed mentors with dishes crafted from homegrown produce—Deangelo's passion for food flourished. Now the sous chef at Cadence, he thrives in the world of vegan cuisine, embracing its challenges and creative opportunities. Deangelo sees vegan cooking as a platform to innovate, blending bold flavors with artistry to redefine expectations. His ultimate goal? To open a restaurant that welcomes everyone—vegan or not—with exceptional food and a warm, inclusive atmosphere. Dedicated to his craft, Deangelo continues to push culinary boundaries, creating dining experiences that celebrate community and the joy of food.