back-to-top
x
close
Table to Table's annual Chefs Gala is Oct. 9 at Edgewood Country Club

Editor’s note: This article was originally published in Total Food Service magazine’s October 2025 issue. Click here to read the rest of the article.

In kitchens all across New Jersey, long before any guests are seated and well after the last table is cleared, chefs are doing something more than cooking. They’re feeding people who can’t afford to dine out—some who can’t afford to eat at all That commitment to serve extends beyond their restaurants, and it’s made possible by the quite force that drives this movement year after year: Table to Table.

For over two decades, Table to Table has been the guiding link between food excess and food need. It’s not a food pantry. It’s not a soup kitchen. It’s the engine behind a logistics miracle — rescuing fresh, nutritious food that would otherwise go to waste and getting it to places where it’s desperately needed. In doing so, it’s become a lifeline for more than 300 partners —shelters, food pantries, community centers, and school programs — across Northern New Jersey.

On Thursday, Oct. 9, 2025, the people who make this effort possible — New Jersey’s chefs — will gather at Edgewood Country Club in River Vale for one extraordinary night: the Table to Table Chefs Gala. It’s not just a fundraiser; it’s a celebration of generosity, talent, and shared purpose.

Ryan DePersio, co-chair of the event, reflected on the impact of the night.

“It’s not a typical charity event,” DePersio said. “It’s almost 300 people we’re cooking for, but each table gets their own chef. That personal interaction is rare, and the guests love it as much as we do.”


Table to Table is New Jersey’s first and largest food rescue nonprofit, bridging the gap between food being wasted and people facing food insecurity. We bring rescued fresh, nutritious food to 303 community partners, including social service organizations, pantries, shelters, fresh produce markets and centralized distribution hubs. Food is provided free of charge. Through this, Table to Table touches a diversity of those in need, including families, children, veterans, and older adults, making good nutrition accessible while serving as a stimulus for other longer-term benefits. Since 1999 we have rescued more than 120,700 tons of nutritious food—enough for 241,400,846 million meals—and delivered it to our neighbors in need, saving over 544 metric tons of methane saved.

Related:

As Table to Table approaches its 25th anniversary, the New Jersey-based food rescue organization is preparing for its most ambitious event yet—the 2024 Chefs Gala. Scheduled for September 25th at the Edgewood Country Club in River Vale, NJ, this reimagined gala will bring together 25 of New Jersey’s finest chefs in an avant-garde culinary experience, celebrating the organization’s quarter-century of impact.

Table to Table, New Jersey’s first food rescue organization, has been at the forefront of addressing food insecurity and food waste in the state. Since its inception in 1999, the organization has rescued and delivered enough food or over 311 million healthy meals throughout northern New Jersey.

“Table to Table is dedicated to collecting fresh and perishable food that would otherwise be wasted and delivering it to organizations serving people experiencing hunger in Bergen, Hudson, Essex, and Passaic counties,” noted Heather Thompson, Table to Table’s Executive Director. “Our mission is to provide nutritious food to those in need, free of charge, ensuring good nutrition is accessible to families, children, veterans, and older adults.”

Thompson’s rich background in non-profit work, focusing on food insecurity and poverty, has been instrumental in driving the organization’s mission forward. “I started my career at City Meals on Wheels in New York, ensuring homebound elderly people received the nourishment they needed. Joining Table to Table felt like coming home for me, as I live in Essex County and have always been passionate about addressing food insecurity.”

The upcoming Chefs Gala on September 25th is set to be a unique event, where celebrated chefs will cook tableside, crafting a delicious multi-course feast for guests. This year’s event is particularly special as it marks Table to Table’s 25th anniversary. “We’re elated to celebrate our silver anniversary by putting a fresh new twist on a celebrated event. What better way to celebrate 25 years of impact—reducing food waste and nourishing neighbors in need—than with an un-paralleled culinary experience bringing together 25 of NJ’s best chefs, and Jamie Knott as our Chef Honoree.”

The 2024 Chef Honoree, Jamie Knott, is renowned for his innovative culinary skills and commitment to quality. As the chef-owner of notable restaurants such as Saddle River Inn, Madame, and Kinjo, Knott’s dedication to locally sourced, fresh ingredients aligns perfectly with Table to Table’s mission. “Jamie Knott’s diverse experience and deep under-standing of the culinary world make him a leading figure in the industry,” Thompson added. “His commitment to giving back to the community through his involvement with Table to Table and other nonprofits is truly commendable.”

The event will also feature Co-Chairpersons Chef Ryan DePersio and Chef A.J. Capella, who bring their culinary expertise to ensure an unforgettable experience for all attendees. DePersio, the owner of Battello and Kitchen Step, and Capella, the executive chef of Summit House, are excited to contribute to the success of this year’s gala.

As Table to Table celebrates its 25th anniversary, the organization has set an ambitious goal to rescue and deliver enough food for 25 million meals this year. This target reflects the organization’s unwavering commitment to com-bating hunger and food waste. “Our goal this year is to rescue and deliver enough food for 25 million meals.”

“It’s an ambitious target, but it’s achievable. Each dollar donated helps us rescue and deliver 10 meals. These funds fuel our operations, keep our trucks on the road, and enable us to conduct outreach to bring in more food donors and volunteers,” Thompson said.

Table to Table’s success relies heavily on the support of volunteers and food donors. The organization’s I-Rescue App has made it easier than ever for individuals to get involved in food rescues. “The Table to Table I-Rescue App allows volunteers to see available food rescues based on their location or schedule. You can download the app, sign up as a volunteer, and start rescuing food. It’s a simple process that can take as little as 45 minutes to an hour, and it guides you through every step.”

Restaurants and food services interested in becoming food donors are encouraged to join the mission. The onboarding process is straightforward, and the Table to Table team is dedicated to making it easy for new donors. “We welcome new food donors, especially those with fresh, perishable foods like produce, protein, dairy, and prepared meals,” Thompson concluded. “Our team will work directly with them to set up the donation process, ensuring it’s easy and efficient.”

Courtesy of Total Food Service magazine

Related: