You’ve worked alongside some of the best culinary talents in the country. What have you learned about leadership and humility from collaborating with such a diverse group of chefs?
I have immense respect for their generosity and their ability to overcome obstacles with grace and tact. What we’ve built is true collaboration — chefs coming together in times of crisis to make something bigger than themselves.
What are some of the challenges in balancing the logistics of large-scale humanitarian events while maintaining the integrity and artistry of the food experience?
The key is simple: don’t put limitations on chefs. Let them do what they do best — feed people. With clear communication and solid support, they’ll always deliver the most beautiful, delicious food. Our role is to back them up, not get in their way.