Chief Executive Officer
After graduating from Williams College in 1986 with a BA in Religion, Mike lived and worked in Osaka, Japan as a teacher, copywriter, and bartender at his neighborhood pub. Upon returning to the US, Mike began a 20-year career in the hospitality business, which included owning and operating his own restaurant, The Broad Street Grill in Falls Church, Virginia, before joining DC Central Kitchen (DCCK).
When Mike joined DCCK in 2004, he drew on his experiences as an entrepreneur in the restaurant business to expand the Kitchen’s social enterprise program from less than $500,000 in 2005 to over $7 million in 2014. Under his leadership, DCCK’s social enterprise portfolio expanded from a small catering outfit to include a full-service catering, contract meals, locally-sourced, scratched-cooked school meals and a wholesale program that delivers fresh produce and healthy snacks to corner stores in Washington, DC’s food deserts.
Since 2010, DCCK has generated over $35 million through social enterprise, which now accounts for approximately 63% of its total operating budget. As a result of this growth, the Kitchen now employs over 150 people, including 60 graduates of the Kitchen’s nationally recognized Culinary Job Training Program, which trains formerly incarcerated, addicted, homeless or chronically unemployed individuals. Since the 2008 recession, the Kitchen’s graduates have earn over $8.5 million in wages and have less than 2% recidivism.
These programs, as well as many others, continue to grow as a result of DCCK’s Nutrition Lab facility. This facility was funded and launched under Mike’s leadership and has allowed DCCK to take on more contracts, rapidly increase investments in purchasing from local farms, and improve production efficiency. Additionally, the lessons learned at the Nutrition Lab are helping to improve the production and distribution of the 5,000 meals DCCK provides each day to social service agencies throughout the community.
Mike’s speaking engagements have included the World Social Enterprise Summit, Partnership for a Healthier America Conference, and National Geographic Live. He has also been a featured speaker at Georgetown University, the Yale Sustainable Food Program, Williams College, the Darden School of Business and many other academic institutions across the country.
Mike is a Chair Emeritus of the Restaurant Association Metropolitan Washington and a Board Member for The Common Market in Philadelphia. He was an advisory board member for the Center for Health and the Global Environment at Harvard Medical School and currently sits on the advisory boards of DC Greens, Real Food for Kids and Catalyst Kitchens, and is a member of the Leadership Council of DC Hunger Solutions.
Mike was honored in 2010 with the Excel Award for Nonprofit Leadership from the Center for Nonprofit Advancement. In 2011, he was awarded the Pedro Arrupe Award by Gonzaga College High School, his alma mater, in recognition of his work with DC Central Kitchen. Mike was previously honored by Gonzaga College High School with the St. Aloysius Medal. He was recognized by the Ignatian Volunteer Corps with the Della Strada Award for his commitment to the Jesuit ideals of social justice. In 2015 he received the Community Impact Award from the International Association of Culinary Professionals.
The Kitchen has received numerous accolades under Mike’s guidance, including: The Mayor’s Environmental Excellence Award , the Washington Business Journal’s Green Business Award for Innovation, The DC Chamber of Commerce 2012 and Community Impact Award; and DCCK’s social enterprise was named one of the top 10 social enterprise business in the world by the founder of the Social Enterprise World Forum. Mike is also a recipient of the 2010 Gelman, Rosenberg & Freedman EXCEL Award for excellence in chief executive leadership.
Mike lives with his wife, Maureen, and their three children, Maeve, Michael III and Ciara, in Falls Church, VA.
Glenda joined DCCK as the Chief Financial Officer in the Spring of 2006. In the fall of 2009, she took an 18-month sabbatical to work overseas and returned to DCCK as the CFO in June of 2011. Originally from New Orleans, Glenda has a B.S. degree in Hotel, Restaurant and Tourism Administration from the University of New Orleans and an MBA from George Washington University.
After a 10-year stint working for a variety of hotels and restaurants in the French Quarter of New Orleans, Glenda joined the Peace Corps and went to Uzbekistan in 1992 as part of the first group of Peace Corps Volunteers in the Former Soviet Union. In 1998, Glenda moved to Washington DC and started working for non-profits as a financial manager. She was the Controller and CFO of Search for Common Ground before joining the team at DC Central Kitchen. During her sabbatical, she was the Director of Finance and Administration for Just Vision in Israel.
Andy Finke serves as Chief Operating Officer leading DCCK’s overall business operations, strategic partnerships and Revenue Generating Operations. Joining the kitchen in 2011, Andy brings DCCK a broad based knowledge of contract and school food production, catering and restaurant experience and food service technology solutions. Raised in Northern New Jersey, Andy has a BA from George Washington University, and received his culinary training at The French Culinary Academy in Manhattan.
Andy has worked for over 25 years in stand-alone restaurants, caterers, hospitals, nursing homes and public school food systems in New Jersey, Pennsylvania and The DC Metro area.
Andy currently lives in Montgomery County Maryland with his wife, three children, and two dogs.
Alex came to DC Central Kitchen in 2006 as an intern from Ithaca College. Initially hired on as a grants manager, Alex ultimately became DCCK’s Director of Development and Communications and in 2014 was named Chief Development Officer. He holds a Master’s degree from Georgetown University. His first book, “The Food Fighters: DC Central Kitchen’s First Twenty-Five Years on the Front Lines of Hunger and Poverty,” was published in 2014.
Alex lives in Washington, DC with his wife and cat.
Tochukwu (Tee) Okasi – Nwozo joined DC Central Kitchen in April 2016, as Chief Human Capital Officer. Tee has over 14 years of experience developing and implementing HR management practices and programs at both strategic and operational levels. As an accomplished HR professional, she has managed the people function for organizations in the nonprofit and private sectors; and has led human resources capacity-building efforts for international organizations. At DCCK, Tee oversees the organization’s talent acquisition, engagement, and management strategies.
Tee holds a BA in Women’s Studies from the University of Pennsylvania, and an MBA from Georgetown University. She currently lives in Laurel, MD, with her husband, Harrison, and their three daughters – Olanna, Maranna, and Kelenna.