Mercy Chefs, a Virginia-based disaster relief and humanitarian aid organization that serveschef-prepared meals in national emergencies and natural disasters, has deployed to Taos, New Mexico to provide meal service to evacuees seeking shelter and first responders as deadly wildfires continue to expand throughout the state.
Over the weekend, the nonprofit organization served lunch and dinner in Angel Fire and Taos. It plans to add service to Eagle Nest and other areas in the coming days.
“No one should ever have to face this much devastation and loss,” said Gary LeBlanc, founder and CEO of Mercy Chefs. “With multiple wildfires burning throughout the state and consistent, powerful winds, we know that evacuation sites are subject to change and more towns may be at risk. Nevertheless, we are committed to serving the evacuees, firefighters and other first responders with a good meal and a side of hope.”
Mercy Chefs has served more than 20 million meals since its founding in 2006 in the aftermath of Katrina when LeBlanc went to New Orleans to volunteer and realized disaster relief could be done better.
Mercy Chefs is a 501c3 founded in 2006 in the aftermath of Hurricane Katrina. The organization exists to provide professionally prepared, restaurant-quality meals to victims, volunteers and first responders in natural disasters and national emergencies and partners with existing ministries with food service in underserved communities around the country. Since its founding, Mercy Chefs has served over 20 million meals. In 2020, Mercy Chefs founder Gary LeBlanc was recognized by Southern Living Magazine as a “Hometown Hero,” and Mercy Chefs was named the 2020 Small Business of the Year in the nonprofit category by Inside Business and the Hampton Roads Chamber. In 2015, it received both the Virginia Governor’s Volunteerism Award and the Hampton Roads Volunteer Achievement Award for its service. For more information, visit MercyChefs.com.