Matt Jozwiak mixed his culinary expertise with a passion for social justice to create Rethink Food, a disrupter in the fight against hunger.

In the high-stakes world of Michelin-starred restaurants, where precision and perfection are not just aspirations but expectations, few chefs dare to step away from the glitz and glamour. Matt Jozwiak, however, is an exception. Once a name associated with some of the most prestigious kitchens around the globe, Jozwiak has traded his chef's whites for a nobler cause that hits much closer to home: combating hunger.

Jozwiak's journey from ruling the saute pan to being on the front lines of hunger relief isn’t just a career pivot, but a tale of profound transformation and humanitarian commitment. From his humble beginnings as a dishwasher in Kansas[1] [2]  to training with culinary legend Pierre Orsi[3]  in Lyon, France, Jozwiak has always led his career with intention.

In 2015, J[4] ozwiak took a job at Manhattan’s Eleven Madison Park and met proprietor Daniel Humm. In 2017, the dynamic duo would co-found Rethink Food.

While the pair recently shared the honor of ringing the Nasdaq closing bell, Humm has never been shy about expressing his respect for Jozwiak.

“I’ve been so impressed by Matt ever since he first worked with us at Eleven Madison Park, and can’t think of anyone who deserves this honor more,” Humm said [5] on Jozwiak making the 50 Next Class of 2021 Trailblazing Activists list on [6] the prestigious World’s[7]  50 Best lists.

Jozwiak says he couldn't ignore the stark contrast between the world inside these high-end galleys and the reality faced by millions who struggle to find their next meal. That epiphany struck hard, leading him to question the sustainability and ethics of food wastage in an industry celebrated for its extravagance.

“I’m really inspired by practicality and execution. I was in the kitchen and I was like, ‘Well, the most basic thing I can do, helpful thing I can do, is take this food and make sure I can get it to somebody.’ t … It was out of sheer practicality and simplicity.”

The statistics are jarring. According to the U.S. Department of Agriculture, between 30% and 40% of the food supply is wasted.

The paradox of hunger amid plenty became too glaring for the chef to ignore. This realization propelled Jozwiak toward a monumental shift in focus from serving the few to feeding the many.

Rethink Food has spared more than 2.3 million pounds of excess and/or donated food diverted from landfills and converted into meals. Last year alone, Rethink Food says it served nearly 9 million[8]  delicious dishes to those in need.

By rescuing surplus food from restaurants, grocery stores, and corporate kitchens, Rethink Food transforms donated ingredients into nutritious meals for hungry people. Under Jozwiak's leadership, the organization has not only provided millions of meals to hungry Americans, but has also catalyzed a movement toward a more sustainable and equitable food system.

Rethink Food’s meals made from donated food in New York City are prepared in its commissary kitchen or at partner restaurants.

“At Rethink Food’s commissary kitchen, we cook for a higher purpose every day — transforming excess food[9]  into meals and working to build better connections across our food system to support our local community,” Ken Baker, Rethink Food’s culinary director, shared.

Despite being a chef, Jozwiak says he doesn’t get involved with Rethink Food’s menu planning; he leaves it in Baker’s and his team more than capable hands. Rethink Food’s commissary kitchen has been known to whip up culturally celebratory cuisine from various regions, including Latin, Asian, and other international flavors. A typical meal could be fresh coconut rice, brocco[10] li, and salmon, or a delectable cabbage and pork dumplings[11]  dish.

“I really trust Ken's leadership and he's a great ally. He's an incredible chef, and so I leave it to him,” Jozwiak adds. “He’s been with us for [12] a long time and always delivers.”

He has, however, gotten to eat some of the culinary delights.

“Chef Christina, who works with Ken — she actuall[13] y took that kimchi that she made out of Eleven Madison Park cabbage and made kimchi scallion pancakes that were incredible,” he describes.

Rethink Food also partners with restaurants marrying culinary excellence with social entrepreneurship. The nonprofit’s model ensures that food relief doesn’t compromise on quality. The meals prepared under this initiative could easily be found on the menu of any high-end restaurant, especially since many of the ingredients come from such establishments. It further cements the Rethink Food philosophy that everyone deserves access to nutritious and delicious food, regardless of economic status.

The impact of Jozwiak’s work extends beyond the immediate benefits of hunger relief. By highlighting the issue of food waste and promoting a more sustainable approach to food distribution, he’s challenging both the culinary industry and society at large to rethink how we produce, consume, and value food.

“Eleven Madison Park helps raise[14]  awareness and dollars for Rethink through their tasting menu,” Matt Jozwiak adds. “They're our model food donation partner.”

As Jozwiak continues to bridge the gap between abundance and need, his story serves as an inspiration for those in the culinary field and beyond. It’s a call to action that resonates with the urgency of now, urging us to consider the role we can play in addressing one of the most pressing challenges of our time: hunger. Through his unwavering commitment and innovative approach, Matt Jozwiak exemplifies how skills, passion, and compassion can converge to make a tangible difference in the world, one meal at a time.

“We've had our best year yet in 2023,” Matt Jozwiak concludes. “That year alone, we made 9 million meals. In our prior history, from inception to [the] end of 202[15] 2, we made 10 million meals. We did what usually takes us four years in one year. We're growing. We have a lot of capacity. The team's crushing it. We're just trying to get them as well resourced as possible.”