Mercy Chefs provides professionally prepared, restaurant-quality meals and clean water for victims, volunteers, and first responders in natural disasters across the United States and internationally.
Our team is experienced in bringing relief following hurricanes, flooding, tornadoes, earthquakes, extreme winter weather, wildfires, and national emergencies.
Our mobile kitchens are self-sustaining, able to run in areas without power and capable of purifying their own drinking water.
This enables our team to bring relief even in the most inopportune of circumstances. We have six fully equipped mobile kitchens, with capacities of 20,000 hot meals per day, strategically placed across the country to help our team respond to disaster at a moment’s notice.
Our chef team’s commitment to excellence drives everything they do. Even in the worst disaster zone, low on supplies with equipment down, they won’t stop until they know they’ve provided the best, and most nutritious meal they could possibly create.
We may have served millions of meals in the last 16 years, but for us it’s always about that one person we have the opportunity to touch and make a difference in their lives.
Since our founding in 2006, we have responded to over 150 disasters in 29 states with the help of over 15,000 volunteers.
Our hope is to provide a moment of normalcy and comfort for victims of terrible disasters, often on the worst day of their lives, through the form of a hot meal.
Our Founder, Chef Gary LeBlanc always says, “something amazing happens over a hot meal,” and we take this statement to heart.