23rd Annual Lowcountry Food Bank Chefs’ Feast Raises $440,834 to Fight Childhood Hunger

Presented by Atlas Technologies and hosted by ABC 4 Chief Meteorologist Dave Williams, Chefs’ Feast is a collaboration between the Lowcountry Food Bank and more than 25 of the community’s most celebrated chefs, who served delectable bites for guests to enjoy. Guests also enjoyed a hosted bar, participated in a live auction and met the Lowcountry’s own celebrity chefs as they served up signature dishes.

For the fifth consecutive year, Chef Jacques Larson, Executive Chef of the Obstinate Daughter and Wild Olive, served as Chefs’ Feast Lead Chef. Lowcountry Food Bank Executive Chef Emily Cookson served as the event’s VIP chef. Chef Robert Carter founded Chefs’ Feast in 1999, The event has become one of Charleston’s largest charitable events.

The slate of participating 2022 Chefs’ Feast restaurants included Acme Lowcountry Kitchen, Bar George, Belmond – Charleston Place, Butcher & Bee, Circa 1886, Culinary Institute of Charleston, Cru Café and Catering, Culinary Institute of Charleston, Edmund’s Oast, Fleet Landing, Florence’s Lowcountry Kitchen, The Grocery, Hank’s Seafood, Indaco, Jalisco’s Taqueria & Tequila, KISS Café, Magnolia’s, Malika, Relish Restaurant Group, The River Course – Kiawah Island Club, The Royal Tern, SNOB, St. Honore Pastry, and Swig & Swine.

“Along with a virtual component to Chefs’ Feast, we were so pleased to return to an in-person event this year. We are thankful for our amazing community partners, guests, and the incredible Lowcountry chefs who continue to fight hunger on behalf of Lowcountry children,” said Nick Osborne, Lowcountry Food Bank President and CEO. “We look forward to a great turnout next year to ensure that our food-insecure children have continued access to healthy food.”

For 23 years, LCFB has depended on Chefs’ Feast to fund its childhood hunger programs. Proceeds from Chefs’ Feast benefit Kids Café, Backpack Buddies, School Market, School Pantry and Summer Meals – which alleviate after-school, weekend and summer hunger for children.

Unfortunately, one in five children in the Lowcountry experiences food insecurity. Through support from Chefs’ Feast and community partners, the Lowcountry Food Bank distributed last year more than 34,000 Kids Cafe meals to after-school sites, more than 87,000 pounds of fresh produce to children and their families at after-school Kids Cafe and Pop-Up produce sites, and more than 133,000 BackPack Buddies packs during the school year.

Our School Pantry Program distributed more than 10,000, 25-pound boxes of shelf-stable food boxes to students and their families during the school year. In the fall alone, more than 35,000 pounds of food and essential products were distributed through our School Market program. More than 16,000 meals were distributed to children at Summer Food Service Program sites when kids had no access to school meals during the summer.