Chief Executive Officer
After graduating from Williams College in 1986 with a BA in Religion, Mike lived and worked in Osaka, Japan as a teacher, copywriter, and bartender at his neighborhood pub. Upon returning to the US, Mike began a 20-year career in the hospitality business, which included owning and operating his own restaurant, The Broad Street Grill in Falls Church Virginia, before joining DC Central Kitchen in 2004.
Drawing on his experiences in the restaurant business, Mike has spent significant time expanding the Kitchen’s revenue generating social enterprise initiatives. Under his leadership, DC Central Kitchen’s Fresh Start Catering has expanded from traditional catering opportunities to include contracts to provide locally-sourced, scratched-cooked meals to schools in DC.
DC Central Kitchen’s Nutrition Lab facility, funded and launched under Mike’s leadership, has allowed DCCK to take on more contracts, rapidly increase investments in purchasing from local farms, and improve production efficiency. Due to its many social service programs, the Kitchen now employs over 130 people, approximately 40 percent of whom are graduates of the Kitchen’s nationally recognized Culinary Job Training Program, and social enterprise now accounts for roughly 65 percent of their total operating budget.
Mike is a Chair Emeritus of the Restaurant Association Metropolitan Washington and a Board Member for The Common Market in Philadelphia. He also is on the Advisory Board of DC Greens and Catalyst Kitchens, the Leadership Council of DC Hunger Solutions, and an Advisory Board member for the Center for Health and the Global Environment at Harvard Medical School.
The Kitchen has received numerous accolades under Mike’s guidance, including: The Mayor’s Environmental Excellence Award , the Washington Business Journal’s Green Business Award for Innovation, and The DC Chamber of Commerce 2012 Community Impact Award. Mike is also a recipient of the 2010 Gelman, Rosenberg & Freedman EXCEL Award for excellence in chief executive leadership.
Mike lives with his wife Maureen and their three children, Maeve, Michael III and Ciara, in Falls Church, VA.
Glenda joined DCCK as the Chief Financial Officer in the Spring of 2006. In the fall of 2009, she took an 18-month sabbatical to work overseas and returned to DCCK as the CFO in June of 2011. Originally from New Orleans, Glenda has a B.S. degree in Hotel, Restaurant and Tourism Administration from the University of New Orleans and an MBA from George Washington University.
After a 10-year stint working for a variety of hotels and restaurants in the French Quarter of New Orleans, Glenda joined the Peace Corps and went to Uzbekistan in 1992 as part of the first group of Peace Corps Volunteers in the Former Soviet Union. In 1998, Glenda moved to Washington DC and started working for non-profits as a financial manager. She was the Controller and CFO of Search for Common Ground before joining the team at DC Central Kitchen. During her sabbatical, she was the Director of Finance and Administration for Just Vision in Israel.
Chief Operating Officer
Andy Finke serves as Chief Operating Officer leading DCCK’s overall business operations, strategic partnerships and Revenue Generating Operations. Joining the kitchen in 2011, Andy brings DCCK a broad based knowledge of contract and school food production, catering and restaurant experience and food service technology solutions. Raised in Northern New Jersey, Andy has a BA from George Washington University, and received his culinary training at The French Culinary Academy in Manhattan.
Andy has worked for over 25 years in stand-alone restaurants, caterers, hospitals, nursing homes and public school food systems in New Jersey, Pennsylvania and The DC Metro area.
Andy currently lives in Montgomery County Maryland with his wife, three children, and two dogs.
Alex came to DC Central Kitchen in 2006 as an intern from Ithaca College. Initially hired on as a grants manager, Alex ultimately became DCCK’s Director of Development and Communications and in 2014 was named Chief Development Officer. He holds a Master’s degree from Georgetown University. His first book, “The Food Fighters: DC Central Kitchen’s First Twenty-Five Years on the Front Lines of Hunger and Poverty,” was published in 2014.
Alex lives in Washington, DC with his wife and cat.