The Humanitarian Spotlight Award




The Humanitarian Spotlight Award is presented to a company or individual who exemplifies philanthropy and gives back to the foodservice and hospitality industries. In this inaugural presentation of the Humanitarian Spotlight Award, we honor the work of World Central Kitchen and its CEO, Nate Mook, who make a difference by providing resources and food to those needing emergency relief.


Nate Mook, CEO of World Central Kitchen

Nate Mook, CEO of World Central Kitchen

Nate Mook is the CEO of World Central Kitchen. Nate began working with Chef José Andrés and World Central Kitchen in 2012, and together they produced the PBS/National Geographic documentary “Undiscovered Haiti”  2015. Having already worked alongside José for years, Nate joined World Central Kitchen to launch and lead WCK’s food relief efforts in Puerto Rico after Hurricane María in September 2017, ultimately becoming the organization’s CEO in early 2018. Since then, Nate has led the organization’s dramatic growth and strategic shift to its current work using food as a solution to humanitarian crises around the world. Nate brings his entrepreneurial and storytelling background to execute WCK's mission; he previously launched multiple tech companies and made documentary films around the world for the UN, USAID, and the World Bank, as well as producing the film Baltimore Rising for HBO. Under Nate’s leadership, WCK has served more than 60 million meals to people impacted by natural disasters and other crises around the world, while simultaneously working to build resilient food systems with locally-led solutions.

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About World Central Kitchen
Founded in 2010 by Chef José Andrés, World Central Kitchen (WCK) uses the power of food to nourish communities and strengthen economies in times of crisis and beyond. WCK has created a new model for disaster response through its work in helping devastated communities recover and establish resilient food systems. WCK has served more than 50 million fresh meals to people impacted by natural disasters and other crises around the world in countries including The Bahamas, Indonesia, Lebanon, Mozambique, Venezuela, and the United States. WCK’s Resilience Programs in the Caribbean and Central America have trained hundreds of chefs and school cooks, advanced clean cooking practices, and awarded grants to farms, fisheries, and small food businesses while also providing training and networking opportunities.

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