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.

Help us help someone today.

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Chef Image
New Orleans, LA /

Beginning his culinary career in San Francisco, Ryan Prewitt headed to New Orleans to work with chef Donald Link, soon rising to the ranks of executive chef of Link Restaurant Group. After spending time with fellow Southern chefs learning barbecue techniques and taking trips to Uruguay and Spain to study open-fire cooking, Prewitt opened Pêche Seafood Grill in 2013. In 2014, he won the James Beard Foundation Award for Best New Chef, and Pêche took home the Best New Restaurant prize. When not cooking, Prewitt fundraises for several causes and works with organizations such as the Audubon Chef’s Council and the Environmental Defense Fund to promote sustainable fishing practices.