Our Mission

Our mission is to bring together community through delicious food made with love and local ingredients.

Our Vision

Our vision is to create a world where anyone can feel confident dining out and enjoying fine food while simultaneously supporting local farmers, and collaborating with others for the health of our community.

Our Values

We are committed to providing fair wages for workers, giving back to each community we work with, while continuing to provide a loving atmosphere, inspiring people to have fun and connect with real food.

David Sellers

Dave began his culinary career twenty years ago, while living in New Hampshire and completing a B.A in Philosophy from Plymouth State University. Dave started as a baker in an all-organic bakery where he developed a deep appreciation for sustainable, local, from-scratch cooking. These pillars became the basis of his cooking philosophy. Dave moved on to cook in San Francisco and then Santa Fe, where he spent ten years as chef of the venerable Santacafé. Dave then opened his own restaurant, Amavi, to critical acclaim, where both the cuisine and the wine focused on the Mediterranean region. Most recently Dave turned his culinary exploration to New England where he spent four years as the chef of Maxfish, delving deeply into the world of fish and farm-to-table dining. Regional cuisine and teaching have always been a top priority for Dave. He has traveled extensively in both Europe and the Far East researching local cuisines.

Dave launched the Street Food Institute in 2014, a non-profit culinary entrepreneurship-training program.  Since it’s inception this social enterprise model has enjoyed the success of sixteen small, food based business start as a result of the teaching and support of the Street Food Institute. The Street Food Institute currently runs three food trucks in Santa Fe and Albuquerque and has most recently started a café in Albuquerque in September of 2017.

Heather Sellers

Heather knew from an early age that she wanted to be a part of the culinary and hospitality world. Growing up in a small town in upstate NY, Trumansburg, she began working at Taughannock Falls Inn catering to Cornell University. there, Heather experienced multiple levels of the restaurant industry. After High School heather moved to New York City where she worked with the Cafe Concepts restaurant group. She was always eager and fascinated with fine food. There she was a big part of the opening team of the red eye grill that would lead her more into the depths of running the front of the house.

In 1998, Heather found New Mexico as an AmeriCorps Vista Volunteer associated with the Boys and Girls Club in Santa Fe. She took a job at Santacafe as a waitress where she met her husband Dave Sellers. Heather and Dave went on to run another local restaurant in Santa Fe called Amavi at the same time earning her Master's Degree in Social Work from Highlands University. Heather joined Communities as their first Site Coordinator at Capital High School. Heather helped guide and support countless students during her eight years on campus. she also developed many programs and activities, including the Communities In Schools Girls' Empowerment Group and Jaguar Connection - a visiting day at Capital High for soon-to-be freshmen to get acquainted with the school community and campus.

Heather always knew that she missed the restaurant community though. Now in 2021, together with her husband David, Horno was Born. With the drive and motivation to create their own Restaurant and be part of the community, Horno is their first solely owned restaurant together.