Our Restaurant Partners

Good Food Kitchens was inspired by the amazing work of the Seattle Community Kitchen Collective and other tireless restaurateurs and chefs who turned to care for their communities at a time of incredible need as their own doors were shuttered due to the Covid-19 pandemic. Through continued commitment beyond our current crisis, these chefs are providing sustained support for their communities and combatting food insecurity locally. 

Restaurant partners prepare meals for community meal providers to distribute, working closely together to determine dietary and culturally appropriate menus.

Featured below are currently active partners. Past partners include Taku, Pancita, Salare, Frank’s Oyster House, Honest Biscuits, Li’l Woody’s, as well as the Seattle Chinatown International District Preservation and Development Authority (SCIDpda), who supported the restaurants Gourmet Noodle Bowl, Dim Sum King, Ton Kiang, A Plus Hong Kong Kitchen, Gan Bei, Henry’s Taiwan, Ho Ho Seafood Restaurant, New Star Restaurant, Sizzling Pot King, and Tai Tung.

That Brown Girl Cooks!


That Brown Girl Cooks! is the catering arm of Chef Kristi Brown’s restaurant, Communion. She and her team began their community meal program in the face of the COVID-19 public health crisis. They provide up to 800 meals each month directly to the community and local senior centers, utilizing produce from local farmers.  

2524 Beacon Ave S, Seattle, WA 98144 


Musang is a community-driven Filipinix restaurant located on Beacon Hill.  They opened their community kitchen at the beginning of the COVID-19 public health crisis as a way to provide meals to the community and support local farms who were affected by widespread restaurant closures.  With a focus on nourishing ingredients, they provide up to 600 meals each week to individuals, senior centers, and the South Park Community Center.  



Project Feast 

202 W Gowe St, Kent, Washington 98032


Project Feast’s mission is to transform the lives of refugees and immigrants by providing pathways to sustainable employment in the food industry, and to enrich communities through intercultural exchange. Their Culinary Skills Apprenticeship program integrates the creation of community meals into its training program. 

Feed the People

202 W Gowe St, Kent, Washington 98032


Feed The People is a community-focused, black-led initiative based in Seattle, WA. Through FTP, Chef Tarik Abdullah operates a community kitchen and leads youth development programs, for the love of food. Feed The People envisions communities where nourishing food is accessible, where youth grow up with strong personal connections to food and mentors, and where culinary skills are integral to youth development.


7545 Lake City Way NE, Seattle, WA 98115


Mojito is a Latin American and Cuban restaurant in the Maple Leaf neighborhood. Through community donations, owner Luam Wersom began creating culturally relevant and heart-health conscious meals for North Seattle residents at the beginning of the pandemic. Through continued support, he and his team distribute up to 650 community meals each week. 

Theary Cambodian Foods


When Theary Ngeth was 5 years old, she and her family escaped the Khmer Rouge on foot, making a dangerous journey through the jungle from Cambodia to Thailand. They were among thousands of Cambodians who fled genocide, survived brutal conditions in refugee camps, and eventually resettled in the United States. These refugees endured many losses, including important parts of their culinary heritage. Theary launched Theary Cambodian Foods in October to provide comfort and connection for her fellow Cambodians, and to preserve and share her cultural food traditions.

Jalissa Culinary Co.
Southern Comfort and Global Inspiration


Jalissa Culinary Co. is a blend of Southern comfort and global inspiration, crafting heartwarming meals that celebrate community, traditions, and culinary innovation. Over the past year, Chef Jalissa and her team have intentionally focused on addressing nutritional needs of elders, preparing over 6,400 meals to low-income seniors in Federal Way’s Sustainable Housing for Ageless Generations (SHAG) communities.

ChuMinh Tofu

Every Sunday for the last few years, ChuMinh Tofu and Vegan Deli in the Chinatown International District sets up a table outside their restaurant and distributes free meals to anyone in need. Known for their delicious all-vegan Vietnamese dishes like banh mi, pho, rice bowls, and buffet, ChuMinh gives out about 200 meals weekly, led by the generosity of owner Thanh-Nga “Chef Tanya” Nguyễn and customers-turned-volunteers, known as “the Eggrolls,” a reference to ChuMinh’s poplar side dish.

“For Sunday meals, we invite everyone to be our guest and receive a box of food,” said Chef Tanya. “It doesn’t matter how much money you have or where you are coming from. If you are hungry, we want you to eat. No questions asked. We have a big door for everyone.”

Spice Waala
Indian Street Food

Spice Waala was started with the core values of being a business that bridges the gap between business and social justice. After COVID-19 pandemic impacted Seattle, Uttar Mukherjee and Aakanksha Sinha wanted to find a way to support the rapidly increasing number of people impacted by hunger and partnered with local non profits like Community Lunch at Capitol Hill and Mary’s place to serve vegetarian/ vegan meals. These meals help fill the gap for those individuals that are vegetarian and also provide a culturally relevant option for the large immigrant community in Seattle that are impacted by hunger. They have been serving 200 meals every week since March 2020.

Wood-fired pizza

Lupo in Fremont is known for their wood-fired sourdough pies made in the Neopolitan tradition of using the best local ingredients you can find to make your style of pizza, including local producers like Ferndale Farmstead and Cairnspring Mills. They also give back to the community, making about 40 pizzas per week for St. Martin de Porres shelter.

Hanoon Winter2022 5205
Lebanese, Syrian, and Persian

hanoon is part of the mama restaurant group, which built a reputation for its modern union of Middle Eastern influences, focusing on Lebanese, Syrian, and Persian cuisines. The warmth of these dishes are matched with a love of community. 

hanoon makes free meals — like shawarma, hummus, and veggie crudités — every week for Friends of Youth, a Kirkland nonprofit that provides behavioral health services, shelter, transitional housing, and other resources for youth and families.

Bad Albert’s Tap & Grill
Pub fare

Every week, Bad Albert’s Tap & Grill makes 150 to 350 meals for the Ballard Food Bank. Their pre-packaged meals of garlic chicken, rice, and vegetables make a difference for those facing food insecurity, especially for people without access to a kitchen.

Food Innovation Network

14200 Tukwila International Blvd Suite 141, Tukwila WA 98168

A program of Global to Local, the Food Innovation Network (FIN) enhances the local food system, increases access to healthy foods, and supports local food businesses in the diverse communities of SeaTac/Tukwila and South King County. FIN supports aspiring entrepreneurs who primarily come from low-income immigrant and refugee communities who are now incorporating community meals as part of their business operations. Good Food Kitchens supports the following FIN caterers. Previous partners include Monique’s Hot Kitchen and Theary Cambodian Foods, Wengay’s Kitchen Moyo Kitchen Jolorene’s Kitchen Soozveen

Jazze Afghani Fusion
Organic Afghan-American fusion

Since she was a young girl growing up in Afghanistan, Nasrin Noori loved being in the kitchen, where she would challenge herself to craft delicious meals from limited ingredients. In her late teens, Nasrin became interested in nutrition, and started learning about the U.S. food system and the benefits of organic foods. She got certified as a health coach, and eventually opened Jazze’s to offer healthy Afghan fusion food prepared with organic, local ingredients. Her menu caters to a variety of dietary needs and preferences, and includes paleo, vegan, and gluten-free options.

Taste of Congo


Originally from the Congolese city of Kinshasa, Caroline grew up helping her mother cater weddings, parties, and church meetups. Several years ago, Caroline fled armed conflict in the Democratic Republic of Congo and started a new life in South King County. Realizing there were no Congolese food businesses in our region, she launched Taste of Congo to share her home country’s unique flavors with her new community.

Afella Jollof Catering


Raised in Gambia, Adama Jammeh came to King County three years ago by way of St. Louis and Atlanta. She was long considered an exceptional cook by her community, who encouraged her to seek bigger opportunities. Here in the Seattle area, Adama and her sister Oumie Sallah have been able to expand their culinary skills and offerings, founding Afella Jollof Catering. After joining our Food Business Incubator last year, they have offered their mouthwatering cuisine at farmers markets, pop-ups, and catered events.

WUHA Ethiopian-American Cuisine


Growing up in Ethiopia’s capital city, Addis Ababa, Liyu Yirdaw loved to spend time with her mom in the kitchen. Inspired to study western cooking at culinary school, Liyu graduated at the top of her class. When she came to the United States 15 years ago, she was thrilled by the variety of different ethnic foods she found, and began experimenting with different flavor combinations.

Moyo Kitchen
Somali-Kenyan-Tanzanian fusion 


Mwana Moyo originally hails from Zanzibar, Tanzania, and has made food for her community since she was young. Mwana’s grandmother taught her how to cook using the spices she still imports today: cumin, cloves, black pepper, garam masala, and tamarind masala. Spices are what make her mouthwatering dishes so memorable, like tilapia in a delicious coconut sauce, savory sambusas, and goat stew with Swahili spices.

Jolorene’s Kitchen
Southeast Asian fusion 


Jolorene brings creative dishes, fusion cuisine, unique ingredients, and a joyful personality to our space. Cooking for her is a family tradition. Growing up, she remembers playing chef and running around in her parent’s restaurant. That DNA and her experience working in multiple Japanese restaurants influenced her to cook and serve others.


Wasat’s Neighborly Needs program promotes economic stability for caterers and independently-owned restaurants, removes barriers to nourishing food, and cultivates community around fresh and hot meals.

Restaurants and caterers they have supported through Good Food Kitchens include Feed the People, Masakan, Andrew Hype, Afella Jollof Catering, Corte Fino, Phresh Eats, Cedars Restaurant, Baked in Bosnia, Kulan Restaurant, Tanoor, Mobile Burgerz, Cafe Turko, Karachi Cowboys, Salima Specialties, Mama Sambusa, Mawadda Cafe, Bananas Grill, Manna, Grillbird, Juba Restaurant, Pam’s Kitchen, Chef Kinetta Johnson, Chef Jeremy Thunderbird, Chef Lakea Osias, Naan n Curry, Olympic Express, el xalal tacos, and Southwest Deli & Grocery.

Chef Masakan (looking Out)


Safira Ezani and her mother Masitah Hamzah started catering as a side project for a few years before jumping into the Seattle pop-up world in 2021. As Masakan, Ezani and Hamzah serve up Malaysian dishes at rotating pop-up locations. Feeding those in need has always been part of their mission. 

“Before incorporating Masakan, we have been volunteering in making free meals for the homeless or using food sales to fundraise for causes,” Ezani said. “Making community meals is where compassion intersects with our ability to cook for others.”