Chef of the Week: Chef Lynnessa Hughes of Haven, Tampa

1. Congrats on your April 2025 appointment as Chef de Cuisine after five years behind the scenes at Haven. What leadership lessons from that period are you bringing to the pass—and how will guests feel the difference on the plate and in service?

Every moment is a moment to teach. Embrace every moment; do it with love and care. For me, every teaching moment comes with a sense of wholesome pride; a level of care and respect which is easily translated to each plate.

2. What first drew you to kitchens—and what moment made you say, “this is my life’s work”?

Growing up in a small town, simple homemade dinners are what most days revolved around. At that time, as a small child, my days revolved around harvesting days and seeing how many ears of corn I could carry inside from the garden. I was standing on a chair asking to stir anything and everything every chance I could. The moment I knew the culinary world was exactly where I was meant to be happened many years ago. It hit me like a ton of bricks. Seeing guests enjoy something that I had created was one of the greatest feelings. I was hooked.

3. What’s a lesson from an early mentor you still use every service?

There are many lessons that could be shared, and many more to be learned. The lesson that I revisit the most is to start each day calm, with a level head, and with grace. It is a way of thinking that has helped me immensely during service, especially when tension and stress are high. 

The lesson that I revisit the most is to start each day calm, with a level head, and with grace.

4. For a first-time guest, how do you define the Haven experience?

Haven is a dining experience all in its own. It is somewhere that is unlike any other place I have ever been. Guests may come to reconnect with old friends or even make new ones. The atmosphere is full of warmth that almost has an electric feel to it. Laughter flows through the dining room with such ease that you can’t help but smile too. Haven is not just a restaurant; Haven is home.

5. What’s a current dish that feels most “you,” and what’s the story behind it?

It is not a current dish, but there will always be one dish that will always stand out the most. It was a dish that included foie gras and cornbread stuffing. This dish is as close to my heart as any one dish could possibly get. The recipe used was taught and passed down from my late grandmother to my mother, then to me. I then had the opportunity to teach others and pass on a small part of myself.

6. What small, obsessive detail in your technique do guests rarely notice—but you can’t let go?

Obsessing over consistency is a detail I will never be able to let go. For me, each element of each dish needs to be the same as the one that came before it.

7. How would you describe your kitchen culture—and how do you coach young cooks for consistency without killing creativity?

I observe, offering tips and advice along the way, but even more than that, I listen. Our kitchen is built upon the teamwork and creativity of everyone involved. For example, when the team presents an idea, even for something that may seem minor to the next person, I listen. Everyone likes to feel like they are heard.

8. Women hold more top roles than ever, but there’s still a very long road ahead. What changed for the better, what hasn’t, and what specific steps move the needle in pro kitchens?

The level of accessibility for women of all ages and backgrounds has certainly changed the culinary field for the better. Over the years it has improved but stereotyping and recognition are difficult aspects to change quickly. Transparency in the culinary world is an important step in making upward change.

9. What’s uniquely “Tampa” about your food—an ingredient, attitude, or rhythm of service you don’t see elsewhere?

To many people, Tampa is a cultural hub, a melting pot if you will. Deep in its roots are generations of traditions and culinary staples that are unwavering. Local and native ingredients within Tampa’s many eclectic cuisines are creating stepping stones that are building bonds between communities. I am grateful to have the opportunity to combine ingredients across multiple cuisines that help create new “Tampa” experiences.

10. What’s inspiring you right now—an ingredient, producer, or idea you can’t stop thinking about?

I love and am most intrigued by ingredients and dishes that have a story that can be told. Currently, it is a species of fish that holds a story of love, fate, and eternity.

11. Give home cooks one pro move (under three minutes, no special gear) that will noticeably improve a weeknight plate.

Whether you’re throwing caution to the wind or following a favorite recipe that you’ve made a hundred times, taste as you go.

12. Quick-Fire:

Underrated ingredient you love: a good quality vinegar.

Cookbook you revisit: a small printed notebook that was passed to me from my mother filled with recipes from friends, co-workers, and family.

Trend you’re ready to retire: serving food on or in vessels that are not practical.