Mercy Chefs provide professionally prepared, restaurant quality meals for victims, volunteers and first responders in national emergencies and natural disasters. Our team is experienced in bringing relief following hurricanes, flooding, tornadoes, earthquakes, wildfires and national emergencies.
When Gary LeBlanc founded Mercy Chefs in 2006 he could have never imagined all that God would do through them. At the time, he was broken by what he had witnessed while volunteering in his hometown of New Orleans during the aftermath of Hurricane Katrina. The devastation was so intense and widespread. Lives were completely disrupted. The community was in ruins. In New Orleans, Gary saw first hand the incredible difference a hot meal could make, but with thirty-five years in the hospitality industry under his belt, he was surprised and outraged by the quality of food being served. He knew something more could be done and became inspired to the point of distraction by the idea of serving high quality food in a disaster zone. Little did Gary know how far that distraction would lead. To date they have served over 1,100,000 meals – an average of 301 meals every day for ten years! They now have three mobile kitchens and two refrigerated trailers and are able to respond across the United States, as well as, abroad.
Listen to Gary's full interview by clicking the "podcast" button below.