Haley Bourget

Sous Chef

Haley Bourget brings a passion for hospitality, mentorship, and bold, ingredient-driven cooking to her role at Dauphine’s. Her culinary journey began in a neighborhood taqueria outside her hometown in Texas, where she developed an early appreciation for the energy and camaraderie of a professional kitchen.

Haley moved to Washington, D.C. in 2022, where she worked closely with Chef Kristen Essig during her time at Dauphine’s. When Long Shot Hospitality announced the opening of a new Salt Line location, Haley saw an opportunity to continue growing with the group and joined the team, working closely with Chef Kyle Bailey.

Today, Haley brings those experiences back to Dauphine’s, where she continues to build on her craft and deepen her understanding of the restaurant’s New Orleans-inspired cuisine. She is especially passionate about developing and teaching fellow team members and works closely with the prep team to ensure that the care and intention behind each dish carries through from preparation to the plate.

For Haley, cooking is about growth, collaboration, and sharing knowledge—creating a kitchen where curiosity and a commitment to doing things well are part of every service.