Executive Team

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Michael F. Curtin, Jr.
Chief Executive Officer
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Kimberly Brown
Chief Program Officer

After graduating from Williams College in 1986 with a bachelor’s degree in religion, Mike lived and worked in Osaka, Japan as a teacher, copywriter, and bartender at his neighborhood pub. Upon returning to the United States, he began a 20-year career in the hospitality business, including owning and operating his own restaurant, The Broad Street Grill, in Falls Church, Virginia.

Mike joined DC Central Kitchen (DCCK) in 2004. Drawing on his experiences in the restaurant business, Mike has spent significant time expanding the Kitchen’s revenue-generating social enterprise initiatives. Under his leadership, DC Central Kitchen’s Fresh Start Catering has expanded from traditional catering opportunities to include contracts to provide locally-sourced, scratched-cooked meals to schools across Washington, DC.

DC Central Kitchen’s Nutrition Lab facility, funded and launched under Mike’s leadership, has allowed DCCK to take on more contracts, rapidly increase investments in purchasing from local farms, and improve production efficiency. Due to its many social service programs, the Kitchen now employs over 130 people, approximately 40 percent who are graduates of the Kitchen’s nationally recognized Culinary Job Training Program. Social enterprise now accounts for nearly 65 percent of DCCK’s total operating budget.

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 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.

The Kitchen has received numerous accolades under Mike’s leadership, including the Mayor’s Environmental Excellence Award; the Washington Business Journal’s Green Business Award for Innovation; and the DC Chamber of Commerce 2012 Community Impact Award.

Mike is a recipient of the 2010 Gelman, Rosenberg + Freedman EXCEL Award for excellence in chief executive leadership and the Bicentennial Medal from his alma mater, Williams College, the highest honor the college bestows on its alumni.

Contact Mike at mcurtin@dccentralkitchen.org.

Kimberly Brown, Chief Program Officer at DC Central Kitchen, has worked to provide educational opportunities for youth and adults for over 15 years.  She began her career as a faculty member teaching immigrants and English language learners at Montana State University and the University of Maryland, then moved to Montgomery Community College where she developed specialized employment-focused curricula and programs for immigrants, refugees and other underserved and marginalized populations including victims of human trafficking, victims of domestic violence, survivors of torture and trauma, displaced youth, and returning citizens. Her areas of expertise include workforce development and continuing education, career pathways, and accelerated and contextualized programming. She holds a bachelor’s degree in Linguistics from the University of Montana, and an M.A. in Curriculum and Instruction from the University of Maryland.

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Glenda Cognevich
Chief Financial Officer
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Andy Finke
Chief Operating Officer

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.

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Alexander Justice Moore
Chief Development Officer
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Tochukwu (Tee) Okasi-Nwozo
Chief Human Capital Officer

Alex came to DC Central Kitchen in 2006 as an undergraduate grant writing intern from Ithaca College. He returned to the organization in 2010 after earning a master’s degree from Georgetown University, and became Chief Development Officer in 2014. That same year, he published his first book, “The Food Fighters: DC Central Kitchen’s First Twenty-Five Years on the Front Lines of Hunger and Poverty.” Alex was named one of “Fifty under fifty DC food heroes” by Elevation DC in 2015 and was appointed by Mayor Muriel Bowser to the inaugural DC Food Policy Council in 2016.

Alex lives in Washington, DC with his wife and daughter.

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 lives in Laurel, MD with her husband and three daughters.

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Michael F. Curtin, Jr.
Chief Executive Officer

After graduating from Williams College in 1986 with a bachelor’s degree in religion, Mike lived and worked in Osaka, Japan as a teacher, copywriter, and bartender at his neighborhood pub. Upon returning to the United States, he began a 20-year career in the hospitality business, including owning and operating his own restaurant, The Broad Street Grill, in Falls Church, Virginia.

Mike joined DC Central Kitchen (DCCK) in 2004. Drawing on his experiences in the restaurant business, Mike has spent significant time expanding the Kitchen’s revenue-generating social enterprise initiatives. Under his leadership, DC Central Kitchen’s Fresh Start Catering has expanded from traditional catering opportunities to include contracts to provide locally-sourced, scratched-cooked meals to schools across Washington, DC.

DC Central Kitchen’s Nutrition Lab facility, funded and launched under Mike’s leadership, has allowed DCCK to take on more contracts, rapidly increase investments in purchasing from local farms, and improve production efficiency. Due to its many social service programs, the Kitchen now employs over 130 people, approximately 40 percent who are graduates of the Kitchen’s nationally recognized Culinary Job Training Program. Social enterprise now accounts for nearly 65 percent of DCCK’s total operating budget.

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 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.

The Kitchen has received numerous accolades under Mike’s leadership, including the Mayor’s Environmental Excellence Award; the Washington Business Journal’s Green Business Award for Innovation; and the DC Chamber of Commerce 2012 Community Impact Award.

Mike is a recipient of the 2010 Gelman, Rosenberg + Freedman EXCEL Award for excellence in chief executive leadership and the Bicentennial Medal from his alma mater, Williams College, the highest honor the college bestows on its alumni.

Contact Mike at mcurtin@dccentralkitchen.org.

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Kimberly Brown
Chief Program Officer

Kimberly Brown, Chief Program Officer at DC Central Kitchen, has worked to provide educational opportunities for youth and adults for over 15 years.  She began her career as a faculty member teaching immigrants and English language learners at Montana State University and the University of Maryland, then moved to Montgomery Community College where she developed specialized employment-focused curricula and programs for immigrants, refugees and other underserved and marginalized populations including victims of human trafficking, victims of domestic violence, survivors of torture and trauma, displaced youth, and returning citizens. Her areas of expertise include workforce development and continuing education, career pathways, and accelerated and contextualized programming. She holds a bachelor’s degree in Linguistics from the University of Montana, and an M.A. in Curriculum and Instruction from the University of Maryland.

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Glenda Cognevich
Chief Financial Officer

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.

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Andy Finke
Chief Operating Officer

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.

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Alexander Justice Moore
Chief Development Officer

Alex came to DC Central Kitchen in 2006 as an undergraduate grant writing intern from Ithaca College. He returned to the organization in 2010 after earning a master’s degree from Georgetown University, and became Chief Development Officer in 2014. That same year, he published his first book, “The Food Fighters: DC Central Kitchen’s First Twenty-Five Years on the Front Lines of Hunger and Poverty.” Alex was named one of “Fifty under fifty DC food heroes” by Elevation DC in 2015 and was appointed by Mayor Muriel Bowser to the inaugural DC Food Policy Council in 2016.

Alex lives in Washington, DC with his wife and daughter.

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Tochukwu (Tee) Okasi-Nwozo
Chief Human Capital Officer

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 lives in Laurel, MD with her husband and three daughters.

Our Staff Leadership

Dan Abrams

Director of The Campus Kitchens Project

dabrams@campuskitchens.org

Laura Belazis

Director of Food Access & Education

lbelazis@dccentralkitchen.org

Amy Bachman

Director of Procurement and Sustainability

abachman@dccentralkitchen.org

Dan Hall

Director of Monitoring and Evaluation

dhall@dccentralkitchen.org

Ed Kwitowski

Director of School Food Service

ekwitowski@dccentralkitchen.org

Chris Lucas

Director of Transportation

clucas@dccentralkitchen.org

Liz Reinert

Director of Workforce Development

lreinert@dccentralkitchen.org

Tracey Sero

Director of Kitchen Operations

tsero@dccentralkitchen.org

Erica Teti-Zilinskas

Director of Communications & Marketing

eteti@dccentralkitchen.org

Board of Directors

CLAUDIA SHERMAN (CHAIR)

DEV GANESAN (VICE CHAIR)

President & CEO
ItemMaster

DON SHAPIRO (TREASURER)

Vice President, Food and Beverage
Trade Center Management Associates

SARA GUTHRIE (SECRETARY)

Director of Marketing
Clark Construction

BRADLEY AKUBUIRO

Associate Director and Head of Government Communications
United Technologies

JOE ANDRONACO

President
Access Green

ANNA BARD

Senior Vice President, Community Affairs Manager – MD, DC, & VA
Wells Fargo

DARIUS BAXTER

Co-Founder & Chief Engagement Officer
GOODProjects

HEIDI BIGGS BROCK

President & CEO
The Aluminum Association

LISA CREAMER

GAIL CHAMBERS

Associate Director of Infrastructure
Millennium Challenge Corporation

KATHY HOLLINGER

President & Chief Executive Officer
Restaurant Association Metropolitan Washington

GLENN KATZ

Vice President and GM
Comcast Business Managed Services

LISA MCGOVERN

Executive Director
Congressional Families Cancer Prevention Program at Prevent Cancer Foundation

MICHELINE MENDELSOHN

Director of Marketing
Good Stuff Eatery

RADHIKA MOHAN

Principal Planner
City of Alexandria, Virginia Department of Planning and Zoning

GEORGE MUNZ

General Manager
The Ritz-Carlton, Washington, D.C.

THOMAS PENNY

President
Donohoe Hospitality Services

RONALD SMITH

Line Cook
Old Ebbitt Grill

CAROL STEENLAND

K.N. VINOD

Chef, Restaurateur, and Owner
Indique and Bombay Bistro

JOSÉ ANDRÉS (CHAIR EMERITUS)

Think Food Group

ROB WILDER (CHAIR EMERITUS)

Think Food Group