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Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.

We donate a lot of food to rescue organizations.

As a chef, I had started working with groups like Share Our Strength and various local food banks in New York, raising money for hunger-related issues. And not only me, but the entire restaurant industry has been very focused on this issue.

The Kitchen's mission is to strengthen communities by bringing local, real food to everyone.

Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.

I love to cook for people. It's my honor, honestly. It's what I have to give.

I'm going to work on food culture and help food become fun and part of peoples' lives again. The traditional restaurant is more commercial-oriented. But I want community through food.

Community through food is my mission; it is what I do.

I just want to serve food that people want to eat, and show a way forward for the restaurant industry, for all industries. One day, everything I've done will be worthwhile.

I am very grateful for the opportunities I've had and feel I have a duty to repay my good fortune through philanthropic endeavors that expand the reach of human possibility and compassion.