RETHINK FOOD

Our team

Matt Jozwiak

Founder and Chief Executive Officer

Matt Jozwiak began his culinary journey as a dishwasher in Kansas and worked his way up through kitchens around the world, training with Pierre Orsi in Lyon, France, and working at Auberge de L’ile Barbe (Lyon), The NoMad (New York), and Eleven Madison Park, where he served as chef de partie at age 27.

After years in these kitchens, seeing firsthand how much perfectly good food went underutilized, Matt founded Rethink Food in 2017. His vision was to create a more sustainable and equitable food system by transforming donated food from restaurants and corporations into nutritious, culturally celebrated meals for communities in need, while engaging small local restaurants to support their neighborhoods.
Matt was recognized in Business Insider’s 100 Coolest People in Food (2019), Hunter College NYC Food Policy’s 40 Under 40 (2019), Crain's New York 40 Under Forty (2021), and 50 Next Class of 2021 as a trailblazing activist pushing for equality, diversity, and positive action in gastronomy. More recently, in 2024, he received the Anthem Whole Health Heroes Award, which honors professionals working to improve holistic health in New York City by addressing the physical, behavioral, and social determinants of well-being.

Daniel Humm

Co-Founder

Co-founder Daniel Humm is the chef and owner of three-star MICHELIN and World’s 50 Best restaurant Eleven Madison Park; he was one of Rethink Food’s first restaurant partners and food donors. Since 2017, Eleven Madison Park has been committed to the nonprofit’s mission and is actively rethinking the restaurant model to reduce food insecurity.

After closing to the public in March 2020 and transforming into a commissary kitchen for Rethink Food in response to the pandemic, Eleven Madison Park served as a founding restaurant partner in the Neighborhood Meals program.
Since reopening Eleven Madison Park in 2021, Daniel and his team have continued to support Rethink Food—hosting our annual gala, donating produce from the kitchen, including fresh vegetables from Magic Farms upstate, to our Sustainable Community Kitchen to support meal distribution across the city, and launching our new dinner series, Service.