Chef Nora Haron’s background is Singaporean, of Indonesian-Indian descent. Her grandfather’s family was from the Kerala state in South India and her grandmother’s family was from Java, Indonesia. Curries here are distinctive from other regions. Her Grandfather had his own curry spice mix. It’s not something they would buy ready-made. Nora has fond memories of going with her mom to buy spices in Singapore to make her Grandfather’s curry recipe. Her grandmother was from Java, Indonesia and her mother are the biggest influences in shaping her culinary point of view today.
Haron’s passion for diverse-influences cooking ignited while helping her mom prep meals in their Singaporean home and tasting her way through the enticing neighborhood ristorantes of Lucca, Italy. Upon returning to California, Haron attended the San Francisco Baking Institute. Burnishing her skill set, most recently as Head Kitchen Manager and Culinary Operations Manager for Blue Bottle Coffee, and previously, Director of Food Operations for Farley’s, as well as Executive Chef at Monkey Forest Road and Crema. Advocating for super-local, sustainable, organic, and exotic ingredients, Haron is a vanguard in the kitchen and revered baker of artisanal, house-made breads and pastries. She was Executive Chef at Drip Line Oakland, a café and gathering place in the heart of West Oakland, and now Executive Chef and Partner at Local Kitchen in SoMa SF, Rincon Hill.