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.
Before joining The Campus Kitchens Project, Dan served as the Director of Earth Day where he was a lead organizer for the March for Science event in DC, drawing over 150,000 supporters taking a public stand for evidence-based policy-making. Prior to that, Dan worked in various roles at the U.S. Environmental Protection Agency in Boston and Washington, D.C., where he helped lead the Agency’s response to the drinking water crisis in Flint, Michigan and the roll-out of the President’s Climate Action Plan and Clean Power Plan, the nation’s first regulations targeting carbon dioxide. Dan’s obsession with eliminating wasted food began during his time at EPA. In the summer of 2015, Dan successfully pitched John Oliver’s team to create a featured segment on the topic, earning millions of views and moving the problem of food waste to a national conversation.
Noemi Almodovar Venkatraj
Expansion & Training Manager
Noemi joined the Campus Kitchens Project team in October 2017. Her previous experience includes managing an entrepreneurship training nonprofit and working in refugee resettlement and immigrant advocacy in Denver, Colorado. Her favorite part about CKP is the idea of using food as a tool for poverty alleviation while helping young adults develop their leadership skills. In her free time, Noemi enjoys hiking, finding the best tacos, and watching cooking/baking competitions.
Community Development Coordinator
Alex joined the CKP team as a VISTA after earning her master’s degree at American University in nutrition education. Prior to that, Alex attended the University of Maryland, College Park where she studied dietetics with a focus in community nutrition and psychology. Before landing at CKP Alex worked as a nutritionist for the federal program: Women, Infants and Children. Outside of work, Alex enjoys playing with her dog and yoga.
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, Saint Louis University
Jenny is a national program manager for the Campus Kitchens Project. She resides in St. Louis and is a graduate of St. Louis University. She has professional experience in the publishing and the non-profit sectors. She also worked in the culinary field, primarily as a baker. Her favorite things about her job at Campus Kitchen are working with students to help them realize their potential and bringing hungry people food.
Campus Kitchen Coordinator, Saint Louis University
Originally from Topeka, KS Beth moved to St. Louis to pursue a degree in Nutrition and Dietetics at Saint Louis University. She served as cooking shift leader on CKSLU’s Leadership Team her senior year. Before joining the Campus Kitchens team, Beth worked in the field as a Registered Dietitian. She is passionate about increasing access to healthy foods, reducing food waste, and local food production. In her free time, Beth enjoys gardening, chicken keeping and home improvement projects on her 100+ year old house.
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, 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.
AmeriCorps VISTA, Program Coordinator
The Campus Kitchen at UMass Boston
Deanna graduated in 2015 from Hamilton College with a degree in Geology and dreams of backpacking around the world, studying the earth’s most beautiful rocks. Before joining the Campus Kitchens team, Deanna worked in Special Education at various Boston charter schools where she developed a food donation program with the leftover school lunches. She is excited to now be focusing primarily on anti-hunger programming with the Campus Kitchen Project. In her free time, you can find Deanna running along the Charles River or experimenting with new recipes in her tiny kitchen.
AmeriCorps VISTA, Community and Partnerships Coordinator
The Campus Kitchen at Northwestern University
Heather recently graduated from the University of Missouri with a degree in sociology, where she specialized in social economics and policy. She was first introduced to issues surrounding food insecurity through Mizzou’s on-campus food bank, Tiger Pantry, where she volunteered regularly and worked to increase student SNAP participation. From there, she worked as a SNAP outreach intern for Feeding Missouri, where she traveled rural Missouri assisting individuals with SNAP applications. Her experiences and studies in undergrad fostered a passion for fighting food insecurity and led her to The Campus Kitchen at Northwestern University. Heather is most passionate about the intersection of food policy and food justice and empowering students to lead the way in both.
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