Where it comes from
I spent nearly two decades in professional kitchens. They made me — the discipline, the leadership, the way I handle pressure all came off the line. I also saw, up close, what the industry takes out of the people in it.
And I did a lot of charity work in those years. When I finally left the line, I missed that giving more than I missed the cooking itself.
What it's for
It's built on a simple promise: when it succeeds, it gives back. The point isn't just to run a kitchen — it's to turn one into an engine for good. To fund community support, feed people who need it, and put real weight behind the causes I care about, from the restaurant community to mental health and addiction.
It's early, and it's growing. But the mission was never in question: build something that succeeds so that it can give.