The secret ingredients
On a mission to bring comfort and nourishment to busy people since 1995.
Why is our soup so good?!
We Invest in stock.
At the heart of every great soup is a great stock.
We start by gently simmering vegetables, herbs, meats, and bones. No shortcuts. No lab-made flavors, starches, gums, or fillers. No excess salt or sugar.
Just pure, honest ingredients that slowly transform into a rich, umami-packed base, that elevates our soups.
We’re old school.
Listen, we’re not here to reinvent soup—we’re here to honor it.
We stick to time-tested recipes that have warmed hearts and satisfied cravings for generations. We respect the tradition of soup-making, using techniques that go back centuries.
From chicken noodle to tomato cheddar, we focus on comforting flavors that never go out of style.
We don’t have freezers.
Freshness is our commitment. Our soups taste homemade because they are. We craft every batch daily in our kitchens, using fresh ingredients.
From the moment our soups are prepared, they’re delivered to you with care and never frozen, never compromised.
Because we believe the best soups are the ones made to be enjoyed right away.
Don’t settle for less.
Don’t settle for less.
Don’t settle for less.
Don’t settle for less.
Don’t settle for less.
Don’t settle for less.
Our people
Moishe Gubin
CEO
Moishe Gubin is a rare breed of entrepreneur, with a proven ability to lead, unify, and implement practical solutions across multiple industries.
He serves as Chairman of the Board for two publicly traded companies, a pharmacy, and is a principal at Infinity Healthcare Consulting, overseeing consultancy agreements across multiple states with facilities housing over 10,000 skilled nursing beds.
Moishe graduated from Touro College in New York, with a B.S. in Accounting and Information Systems, and has been a licensed Certified Public Accountant in the State of New York since 2010.
Marty Levin - COO
Head Chef
Chef Marty Levin isn’t just a classically trained chef; he’s a true soup lover at heart. Committed to preserving the Hale & Hearty experience, he brings passion and expertise to every bowl.
With experience in some of New York’s most renowned kitchens, including The Pierre and Sheraton Park Avenue Hotels, and a graduate of the Culinary Institute of America with advanced food safety certifications, Chef Marty pours care into every step of the soup-making process, making sure that each spoonful is just as good as you remember.
Ruperto Hernandez
Founding Executive Chef
Ruperto Hernandez has been the heart and soul of our kitchen for over 27 years. As our Executive Chef, he brings decades of experience, passion, and precision to every pot.
Specializing in our signature hearty soups, Ruperto ensures that each batch delivers the bold flavor and comforting quality our customers have come to expect.His deep knowledge of ingredients, time-honored techniques, and commitment to excellence make him an indispensable part of our team.
More than just a chef, Ruperto plays a vital role in our daily operations and continues to be a driving force behind the consistency and success of our culinary offerings.
Elysa Dinzes
MPA, RDN, CLT - Nutrition Advisor
With over two decades of experience in nutrition and food policy, Elysa Dinzes ensures that Hale & Hearty’s soups meet the highest standards of nutrition and compliance.
She provides expert guidance on labeling, regulations, and nutrition analysis. She holds a Bachelor’s degree in Nutrition from Syracuse University and a Master’s in Public Administration from Baruch College.
Dwayne J. Rondon
Quality Assurance Manager
Dwayne J. Rondon has been a dedicated member of our team for over 7 years, bringing a sharp eye for detail and a strong background in food safety and quality control.
He holds certifications in Retail, Seafood HACCP (Hazard Analysis Critical Control Points), and PCQI (Preventive Controls Qualified Individual), which reflect his deep commitment to maintaining the highest industry standards, helping the company achieve consistently high NSF audit scores, earning top marks in our last two inspections.
With the successful attainment of our SQF (Safe Quality Food) certification, Dwayne sees a bright and promising future for the company—one built on trust, transparency, and a relentless focus on quality.
Lissette Vargas
Production Planner
Lissette Vargas is a vital force within our company, wearing many hats and keeping day-to-day operations running smoothly.
She oversees key areas including production planning, inventory management, payroll, HR, and sales coordination—making her an essential link between departments and a cornerstone of our internal structure.
Known for her sharp organizational skills and calm efficiency under pressure, Lissette brings a thoughtful, solutions-oriented approach to every task she takes on. Her commitment to growth doesn’t stop at the workplace—she is currently pursuing a degree in Business Administration.
Emidio Sierra
Shipping & Receiving
Emidio Sierra has been a key part of our team for 14 years, overseeing all shipping and receiving operations.
He ensures that every order is fulfilled accurately and delivered on time, so our customers can enjoy the quality they expect.
Emidio also verifies that only the freshest, highest-quality ingredients are brought in for our soups.
His dedication, precision, and commitment make him an essential part of our daily operations—and he looks forward to continuing his service for years to come.
Elvir Felix
Night Production Manager
With 5 years of dedicated service to Hale & Hearty, Elvir Felix brings unwavering loyalty and commitment to the team.
As Production Supervisor, he ensures that every team member works efficiently and with care to produce the high-quality soups our customers know and love.
His leadership and attention to detail help uphold the standards that define H&H.