Shenarri Freeman

Executive Chef

Chef Shenarri “Greens” is the plant-based chef behind Cadence, our vegan Southern/soul food restaurant. Raised in Richmond, Virginia, Shenarri began her hospitality career in 2011 while completing her undergraduate degree. Then for eight years, she cooked her way across DC before coming to New York. In 2017, Shenarri adopted a vegan diet, and via Cadence, is excited to showcase Southern foodways through a lens of health and sustainability.