Fact Sheet
Founded
1993
Founding Members
Chefs Collaborative began at the 1993 Oldways conference by a group of visionaries in the culinary world: John Ash, Paul Bartolotta, Catherine Brandel, Rick Bayless,Kathleen Daelemans, Gary Danko, Robert Del Grande, Mark Ellman, Susan Feniger, Amy FergusonOta, Larry Forgione, Joyce Goldstein, Madhur Jaffrey, Jean-Marie Josselin, Mo Kanner, Matthew Kenney, Deborah Madison, Zarela Martinez, Nobu Matsuhisa, George Mavrothalassistis, Peter Merriman, Mark Miller, Mary Sue Milliken, Bradley Ogden, Phillipe Padovani, Nora Pouillon, Michael Romano, Oliver Saucy, Jimmy Schmidt, RoxSand Scocos,Allen Susser, Alan Wong, Roy Yamaguchi.
Headquarters
89 South Street, Boston, MA 02111* 617-236 - 5200
Website
www.chefscollaborative.org
Executive Director
Melissa Kogut 617-970-5613, melissa@chefscollaborative.org
# Employees
4
Network
6,000+chefs, food professional, producers, food writers and food lovers make up the national Chefs Collaborative network.
Board of Overseers
John Ash, Chef, Wine & Food Educator, Santa RosaCA Seth Casell , Chef/Owner, emmer&rye, Seattle, WA Michael Leviton , Clerk, Chef/Owner, Lumiere, Newton, MA Joe McGarry , Treasurer, Executive Chef, Bon AppĂŠtit Management Company, Hillsboro, OR Bob Perry , Chef & Food Systems Coord., U. of Kentucky College of Agriculture, Lexingtom, KY Tom Philpott, Food Editor, Grist.org, Banner Elk, NC Andrea Reusing , Chef/Owner, Lantern, Chapel Hill, NC Bruce Sherman , Chair, Chef/Owner, North Pond Restaurant, Chicago, IL Jennifer Smal l, Co-owner, Flying Pigs Farm, Shushan, NY Eric Stenberg , Immediate Past Chair, Executive Chef, The Resort at Spanish Peaks, Big Sky, MT Stephen Stryjewski , Chef/Partner, Cochon, New Orleans, LA Sylvia Tawse, President, Fresh Ideas Group, Boulder, CO Megan Westmeyer , Sustainable Seafood Coord., South Carolina Aquarium, Charleston, SC
Mission
Chefs Collaborative’s mission is to inspire action by translating information about our food into tools for making knowledgeable and responsible purchasing decisions. Through these actions, our members can embrace seasonality, preserve diversity and traditional practices, and support local economies.
Vision
Our vision is that as a result of our work, sustainable practices will be second nature for
89 South Street, Boston, MA 02111* 617-236-5200 * ChefsCollaborative.org
every chef in the United States.
89 South Street, Boston, MA 02111* 617-236-5200 * ChefsCollaborative.org