Michael F. Curtin, Jr.
Chief Executive Officer
Mike Curtin, Jr. joined DC Central Kitchen and The Campus Kitchens Project in 2004 after a career owning and operating restaurants. He is a graduate of Williams College, where he studied religion and played rugby. After college, Mike lived and worked in Osaka, Japan, before returning to the United States and immersing himself in the hospitality industry. Under his leadership, The Campus Kitchens Project has grown from 4 to more than 60 locations nationwide, while DC Central Kitchen has built a $9 million social enterprise portfolio and created 150 living wage jobs. Mike is especially proud of the 60th Campus Kitchen to join our network, his alma mater Williams College. Williams also awarded him its highest honor, the Bicentennial Medal, in 2016.
Chief Program Officer
Kimberly Brown joined DC Central Kitchen and The Campus Kitchens Project in 2016. 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. Kim began her career as a faculty member at Montana State University teaching immigrants and English language learners. At Montgomery Community College (Maryland), she developed specialized employment-focused curricula and programs for immigrants, refugees and other underserved and marginalized populations including victims of human trafficking, and survivors of torture and trauma.
Chief Development Officer
Alexander Moore joined DC Central Kitchen and The Campus Kitchens Project 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. Alex is the author of “The Food Fighters: DC Central Kitchen’s First Twenty-Five Years on the Front Lines of Hunger and Poverty.” and was appointed by Mayor Muriel Bowser to the inaugural DC Food Policy Council in 2016.
Associate Director of Training and Evaluation
Laura graduated from the University of Virginia, and pursued a Master of Public Health at the Johns Hopkins Bloomberg School of Public Health. Her Master’s degree focused on social determinants of health and evaluation methodology to address community health issues. Prior to joining The Campus Kitchens Project, Laura gained experience working with several nonprofits in addition to teaching biology as a Peace Corps Volunteer in Mozambique. In her free time, Laura enjoys hiking, rock climbing, reading, cooking and eating delicious things.
Community Engagement Coordinator
Annie was first introduced to The Campus Kitchen Project while attending St. Lawrence University where she volunteered with the Campus Kitchen during all four years, eventually joining the leadership team. Her favorite part about her Campus Kitchen experience was sitting down and sharing a meal with all the community members who attended weekly dinners in Canton. After graduating, Annie worked with her family business where she managed marketing and social media before returning to work for The Campus Kitchens Project in December 2016. She is excited to be back with the organization that sparked her interest in working with hunger relief efforts. In her free time, she enjoys spending time outdoors, traveling and trying new foods.
Community Development Coordinator
Hannah’s passion for food justice started when she was in high school, working summers at an organic farm close to her hometown. The theme of healthy food for all followed Hannah into her Public Health studies at American University. At A.U., Hannah was inspired to research availability of healthy food and quality health care both at home in D.C. and abroad. Since then, Hannah has worked as a School Garden Coordinator in D.C., fostering healthy eating habits in young students and their families. Hannah has worked with local non-profits, community groups, and urban gardeners to discuss ways to grow green spaces in all parts of the city. Hannah is thrilled to be the Community Development Coordinator at The Campus Kitchens Project, as she can encourage a love of food justice, gardening, and nutrition education on a national scale. Hannah likes to spend her time playing soccer, doing improv comedy, hiking, and trying out new D.C. restaurants and bakeries.
Program Manager/Campus Kitchen Coordinator, Gonzaga University
From the original operation size of 500-800 meals per month, Emily has grown the Campus Kitchen at Gonzaga University to provide roughly 3,000 meals a month to people in the Spokane community. Under her leadership, students took on a weekly community dinner where they interact with homeless individuals and outreach is provided by Spokane Mental Health, the CHAS Clinic, and Gonzaga Nursing Students. In 2010, they broadened our reach into the community by building Gonzaga’s first on-campus community garden. In addition to healthy produce for meals, the garden provides programming opportunities for the elementary and middle school students that the Campus Kitchen feeds on a daily basis. In addition to running the Campus Kitchen at Gonzaga University, Emily serves as a program manager for Campus Kitchens across the country.
Program Manager/Campus Kitchen Coordinator, Saint Louis University
Jenny is a national program manager as well as a coordinator for the Campus Kitchen at Saint Louis University. Prior to that, she worked in the publishing and non-profit fields. She also worked in the culinary field as a baker everywhere from mom and pop shops to fine dining pastry kitchens. Her favorite things about her job at Campus Kitchen are working with students to help them realize their potential and bringing hungry people great food. In her spare time she likes to read, cook adventurous food for brave friends, watch football and dress up her dopey greyhound in outfits.
Amanda Parrell Kaczmarek
Campus Kitchen Coordinator, Marquette University
As a two-time Marquette grad, Amanda loves the opportunity to lead current students in service to the city she calls home and to teach them about cooking (like how to make something more than frozen pizza). Under her leadership, CKMU has expanded both campus and community partnerships, including building an on-campus garden with two MU student groups and serving the families of children battling cancer at the Children’s Hospital of Wisconsin. Amanda is an avid gardener, home canner, needle crafter and would like to one day grow up to be Suzy Homemaker. She also enjoys running and loves cheese.
Campus Kitchen Coordinator, University of Massachusetts Boston
As an undergraduate at Gettysburg College, Rebecca participated in a group service learning trip to D.C. Central Kitchen, which sparked her interest in issues surrounding the security and privilege of food. During her gap year, Rebecca was a housing advocate for the Massachusetts Coalition for the Homeless, assisting underserved communities in the Boston area. While an undergraduate, she began spending summers as a Massachusetts Department of Conservation and Recreation park ranger on the Boston Harbor Islands focusing on her interests in American history and the environment. Rebecca recently completed a Masters of Divinity from Boston University School of Theology. She is excited to find herself circled back to working for food security and community empowerment with an enthused and inspired team in her beloved city of Boston. When she is not thinking about food, she enjoys historical reenacting, knitting, reading, and being in the great outdoors.
Campus Kitchen Coordinator, Northwestern University
Samantha joined the Campus Kitchen at Northwestern in August 2014, after completing her Masters of Public Health degree at the University of South Carolina and Bachelor of Science in engineering degree at Tulane University. Prior to joining the Campus Kitchens team, Samantha worked with multiple community groups providing nutrition education and community outreach program development. She is a Health Education Specialist and is looking forward to using that experience to help expand the programming opportunities and amazing work the Campus Kitchen at Northwestern is doing in Evanston and surrounding communities. In her free time, Samantha enjoys cooking, baking and running.
Emily graduated the University of Rhode Island with a degree in Health Sciences, specializing in nutrition and in anthropology. In her undergrad studies she became involved with the local farmers markets, absorbing everything she could about seasonal eating, local brews and crafts, and the local fishing community. This combination of subjects has developed her passion for the human experience of health. Her training in nutrition and experience as a nutrition educator has led her to her position as an Americorps VISTA at the University of Massachusetts’ Campus Kitchen. Emily can always be found at a local farmers market or in the company of friends who appreciate a good bite to eat!