For us to help, we need help.

From wildfires in Hawaii to hurricanes across America, and every crisis in between, Southern Smoke Foundation is there for food and beverage workers. We keep families safe in their homes. We keep the lights on for thousands. We keep the industry moving.

But for us to grant emergency relief funds to our applicants, we need funding, too.

Please donate to Southern Smoke Foundation. On average, we’re granting $3,400 to each F+B worker we serve.

Help us help someone today.

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Chef Image
Houston, TX /

A University of North Carolina at Chapel Hill graduate, Ryan Pera got his start in the food and beverage industry washing dishes in his college town. Soon he was working at some of North Carolina’s finest restaurants, and then Pera moved to New York, working under Chef Sottha Khun at Le Cirque and Chef Jonathan Waxman at Washington Park. In 2003, Pera moved to Houston and worked as chef de cuisine at the Four Seasons Hotel Houston and later opened The Grove as executive chef. Then in 2011, he and new business partner Morgan Weber opened the craft butcher shop and cafe Revival Market. Next came the acclaimed cozy Italian restaurant Coltivare in 2014, bourbon and taco icehouse Eight Row Flint, modern Texas restaurant Indianola, by-the-slice pizzeria Vinny’s, and cocktail lounge Miss Carousel. Pera was a semifinalist for the James Beard Foundation’s Best Chef: Southwest award in 2015.