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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.

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

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

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

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

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

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

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

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

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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.

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

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About Us

img-1In order to accomplish our mission, we use state-of-the art mobile kitchens and organizational resources that stand ready for a rapid response deployment to multiple locations. Serving victims, first responders and volunteers is at the core of Mercy Chefs’ calling to show God’s compassion and hospitality.

We train church-based volunteer groups, engage Christian hospitality industry professionals as Mercy Chefs, and use our strategic alliances with supporting government and non-government agencies to feed those in need.

Having well-established partnerships with other faith-based and government organizations allows our expertise in professional food services to have a stronger response.  We can then provide immediate food service relief to devastated communities.

“Mercy Chefs has the biggest heart for people,” Pastor Little, Tuscaloosa COG

Mercy Chef’s Beginnings

R. Gary LeBlanc was leading a team of responders in the days after Hurricane Katrina, and the vision for Mercy Chefs was born. The call to feed people and share the Love of Christ led him to provide a service that would be dedicated to offering high quality and professionally prepared meals to victims, volunteers and first responders.

There is something about a shared meal that brings people together. When we hand someone who has lost everything a hot meal, it blesses us. To see them take a moment of pause…mentally, emotionally and physically…and eat a delicious meal in the midst of devastation, we feel that we’ve made a difference that day. – R. Gary LeBlanc

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 have highly skilled Mercy chefs in Virginia, Wisconsin, Texas, Georgia, Oklahoma, North Carolina and Arizona. We have volunteers in these and many more states and are always expanding our base of volunteer chefs, cooks, industry professionals and helpers. Mercy Chefs is donor based 501(c)3 organization.