Michael Curtin

Chief Executive Officer of DC Central Kitchen

Mike joined DC Central Kitchen (DCCK) in 2004. Drawing on his experiences in the resturaunt 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 across Washington, DC.

DC Central Kitchen’s Nutrition Lab facility, funded and launched under Mike’s leadership, has allowed DCCK to take on more contacts, 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 who are graduates of the Kitchen’s nationally recognized Culinary Job Training Program. Social enterprise now accounts for nearly 65 percent of DCCK’s total operating budget.

The Kitchen has received numerous accolades under Mike’s leadership, including the Mayor’s Environmental Excellence Award; the Washington Businnes Journal’s Green Business Award for Innovation; and the DC Chamber of Commerce 2012 Community Impact Award.

Mike is a recipient of the 2010 Gelman, Rosenberg + Freedman EXCEL Award for excellence in chief executive leadership and the Bicentennial Medal from his alma mater, Williams College, the highest honor the college bestows on its alumni.

Bio from DC Central Kitchen