Chefs’ Warehouse Announces More Than $1,000,000 in Charitable Donations


The Chefs’ Warehouse, Inc. distributor that has been purveying high-quality artisan ingredients to over 35,000 chef driven restaurants and businesses for over three decades, is thrilled to announce it has surpassed $1,000,000 in Charitable Food Donations surrounding the COVID-19 Crisis.

The Chefs’ Warehouse has partnered with several national and local organizations such as The LEE Initiative, the restaurant workers relief program founded by James Beard Award winning Chef Edward Lee, as well as the #AskChefsAnything auction benefitting immigrant workers and their families, and fire departments in Connecticut.

“We are proud to support dozens of charity organizations including The Lee Initiative and their many local activations taking place across the U.S. that are helping communities get back on their feet,” says Christopher Pappas, Chairman and CEO of the Chefs’ Warehouse, Inc. “Taking care of out of work restaurant personnel is a priority for us. Surpassing the one-million-dollar mark in donations speaks to our dedication to support this industry we have been a part of for 35 years.”

Most recently, the Chefs’ Warehouse teamed up with Chef Nancy Silverton of Mozza, and Chef Jessica Koslow of SQRL in Los Angeles, to provide the ingredients used in donated meals serving the recently unemployed local hospitality community.

This effort, and many more like it, are just one part of The LEE Initiative that the Chefs’ Warehouse supports. To date, it has provided over 120,000 meals to out of work cooks, bartenders, waiters and busboys across 20 regions around the country.

In addition, during the COVID-19 pandemic, the Chefs’ Warehouse will also be donating 10% of retail sales profits from to our front-line furloughed employees and other impacted members of the foodservice industry, who are financially suffering while all restaurants around the country are mostly closed.

To learn more about home delivery, visit The Chefs’ Warehouse is now offering home delivery of the incredible ingredient’s beloved by chefs around the country while ensuring a safe, contactless delivery.



The New York Exclusive by Columnist, Tony Bowles

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