New Orleans is undoubtedly a city that loves to eat. Restaurants in New Orleans fuel the spirit of the city in addition to financially supporting it. COVID-19 has stricken the food service industry in New Orleans, bringing many beloved restaurants to their knees, and Chef’s Brigade is here to provide for them in their time of need.

Chef’s Brigade is a partnership of chefs, food critics, restaurateurs, and food vendors who have come together to provide fresh, healthy meals for first responders and healthcare professionals while also sustaining a financial lifeline to the New Orleans restaurant industry. Through the financial support of grants and the local community, Chef’s Brigade provides hot meals daily to several New Orleans Police Department Districts and Units, Lambeth House, New Orleans EMS, the Louisiana State Police and more frontline workers.

Groups of restaurants are bundled into “brigades” that each cook and serve meals to these various in-need groups. Since the first brigade began serving meals on March 26, Chef’s Brigade has expanded into five brigades, composed of 95 different restaurants, chefs, and vendors from the area. 

Generous purveyors such as New Orleans Fish House, Piazza Seafood, Caire Restaurant Supply, Louisiana Fresh Produce, Sysco, and many more have donated or sold their supply at a heavy discount which has allowed Chef’s Brigade to pay the chefs and restaurants for their 100 meals per shift. Additionally, Chef’s Brigade has received donations of 1,050 pounds of rice from Delta Blues Rice, and a 300 pound beef donation from Ragged Branch Bourbon. 

The laudable work done by the Chef’s Brigade has generated $45,000 for the support of local New Orleans restaurants. The expansion and success of the project has been powered by individual donations and emergency grants from the Mary Freeman Wisdom Foundation, Tito’s Vodka, and more. As the stability of New Orleans restaurants continues to be uncertain, the work is nowhere near over. 

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