A 30-year service industry pioneer specializing in the creation and growth of innovative food service businesses, she has created a community through food by partnering with farmers, universities, students, and neighbors. As of 2021 Harveen has pioneered and is debuting the "Good Food Stand" providing real time thoughtfully curated uplifting meals, made by hand daily using organic, premium, non-gm
o ingredients. In this model she dives into well being! Nutritious delicious meals, providing a healthy and equitable environment, where employment leads to growth. Harveen made New Orleans her home in 2008 and developed the first successful, profitable farm to table, food and beverage model, which was adopted by Tulane University. She developed her craft working within the incredible, dedicated, professional service industry of the Bay Area. Chefs Jeremiah Towers, Joey Altman, Sam Moganum, Yasu Ueno, Craig Stoll, Nancy Oakes and many more have been her mentors. 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. Next came internationally recognized Tallula, a much-loved restaurant in the Castro, launching the small plate phenomenon featuring contemporary Asian food. Harveen was recruited to manage the successful openings of Brunos, Backflip and John Lee Hooker’s Boom Boom Room and restaurants Delfina, Foreign Cinema, Salt House.
