image description

Mercy I on the road to feed people body and soul.  Mercy I was the first mobile kitchen in the Mercy Chefs fleet. It was commissioned in 2007.

image description

Gary and Ann LeBlanc, Co-Founders of Mercy Chefs, cooking up a feast on the Lower East Side of Manhattan.

image description

The American spirit doesn’t waver in time of disaster.  The people of Moore, Oklahoma lost 7 school aged children to an EF5 tornado.

image description

Chef prepared meals are served with a smile to the victims, responders and volunteers after the plant explosion in West, Texas.

image description

Volunteers man the kitchen and serve meals from Mercy I after the devastating tornado hit Moore, Oklahoma.

image description

Mercy III, the newest mobile kitchen commissioned in 2013, has the capacity to serve up to 15,000 meals a day.

image description

The Weather Channel reporting the recovery efforts in Moore, Oklahoma from the Mercy Chefs distribution site at Southgate Baptist Church.

image description

Chef Gary Leblanc trains the Haitian staff in Chambrun, Haiti safe kitchen practices and meal preparation standards.

image description

Mercy Chefs volunteers preparing and plating food for the 200 families that lost their homes in the plant explosion in West, Texas.

image description

Chef Gary LeBlanc and the Pastors of local churches on the Lower East Side of Manhattan celebrate the recovery of those effected by Super Storm Sandy.

image description

Mercy III maneuvers through the streets of New York City on it’s maiden voyage to celebrate recovery from Super Storm Sandy.

Previous Next

About Mercy Chefs

Mercy Chefs is a non-profit, faith based, charitable organization committed to serving high quality professionally prepared meals, during local, state and national disasters and emergencies.

read more

Feeding Body and & Soul

We are dedicated to exemplifying Christ’s compassion and mercy to any and all that need assistance and relief in times of disaster and devastation. We currently have bases of operation in Virginia, Texas and Alabama.

read more


We have been so blessed to have so many people volunteer with Mercy Chefs. We don’t always know who is going to show up when we pull in to town, but we always have people who want to help.

read more

Wimberley, Texas Flood Relief

Wimberley Site

We’ve got all hands on deck in Wimberley. Meal pickups can be made here at Cyprus Creek Church located at 211 Stillwater Rd. Wimberley, TX. We are running deliveries to nearly 2000 victims, volunteers, and first responders in the surrounding areas and are now making deliveries in San Marcos as well. After a severe thunderstorm, flash flood warnings and a small tornado touching down yesterday during lunch service, we are grateful for sunny skies here in Texas this afternoon. Please continue to keep everyone here in your prayers. The destruction is overwhelming. If you would like to volunteer with us in Wimberley, please head over to over Volunteer page to sign up. To join us financially, please click on the word donate or the donate button at the top of this page.

Fresh Drinking Water for Persecuted Iraqis


We are finalizing a plan that will allow Mercy Chefs to team up with relief volunteers who are working in Iraq to provide critically needed fresh drinking water to thousands of persecuted believers in that country, and I need your help. […]

We’re on Facebook

  • Try out Mercy Chefs' Recipe for Bacon Wrapped Shrimp with Aged Cheddar Grits and Green Tomato Jam. Then, be on the look out for our next recipe shared from our team of talented Chefs. Enjoy! #MercyChefs #MercyChefsCookbook #ShrimpandGrits #Recipe

    Bacon Wrapped Shrimp with Aged Cheddar Grits and Green Tomato Jam

    For the Aged Cheddar Grits:
    1 T Butter
    1/2 T Garlic, chopped fine
    1 Cup Whole Milk
    1 Cup Water
    2/3 Cup Stone Ground Coarse Grits
    3/4 Cup Aged Sharp Cheddar, shredded
    Kosher Salt, as needed
    2 Green Onions, sliced thin

    1. Melt butter in a medium sized sauce-pan over
    medium-high heat. Add garlic and cook for 1
    minute until garlic becomes aromatic.
    2. Add milk and water to the pot, mixing constantly
    with a whisk. Bring the milk and water to a boil and then
    immediately pour in grits, whisking constantly
    while they are added. Turn heat down to medium-
    low and cook until grits soften and thicken, about
    15-20 minutes.
    3. When grits are cooked to desired temperature,
    remove them from hot burner. Stir in sharp
    cheddar and green onions. Taste and season with
    kosher salt as needed.

    For the Green Tomato Jam:
    2 T Yellow Onion, chopped fine
    1 Medium Green Tomato, diced
    1/2 Cup Apple Cider Vinegar
    1/2 Cup Sugar, to taste
    Black Pepper, as needed

    1. Combine onion, diced tomato, vinegar and sugar in a small sauce pan. Bring to a simmer and cook on medium heat until mixture thickens, about 15-20 minutes. Remove from heat.

    For the Shrimp:
    8 Shrimp, size 13-15
    Applewood Smoked Bacon, cooked
    2 T Blackening Seasoning
    4 Skewers
    1 Cup Canola Oil

    1. If applicable, remove shells from shrimp, leaving tail on. Starting at the thicker end of the shrimp begin to wrap bacon around shrimp, making sure it is in a single layer. Top with extra Green Tomato Jam.
    2. Serve and Enjoy!