Press & Media

After 35 years in the hotel restaurant business, Chef Gary LeBlanc unexpectedly discovered his passion while volunteering during the aftermath of Hurricane Katrina. It was there in his hometown of New Orleans that Gary first saw the incredible difference that a hot meal can make, but as a volunteer, he was surprised and outraged by the quality of food being served.

Though the victims and first responders were grateful for every meal, there was little to no food safety practiced by the other relief agencies. It was all about fast, cheap and quantity. In the months following his efforts in Louisiana, Gary became inspired to the point of distraction by the idea of excellent food service in a disaster zone.

It was this spark of inspiration that led to the 2006 founding of Mercy Chefs, a national, faith-based nonprofit disaster relief and humanitarian aid organization that serves high-quality, professionally prepared meals to victims, first responders and volunteers in natural disasters and national emergencies. For 18 years now, Gary has led Mercy Chefs into more than 33 states across the country and 31 countries around the world, serving over 27 million meals. As Mercy Chefs’ reach expands, Gary consistently remains committed to his original mission to “just go feed people.”