Miami Valley Meals began as the brain child of Chef Matt DeAngulo. Shortly after the outbreak of COVID-19, DeAngulo recruited additional chefs and cooks for a pilot project of feeding the hungry in the Miami Valley. In April 2020, a new phase of the organization was formed and later named Miami Valley Meals. The goal of Miami Valley Meals is to enhance and expand the work that was originally developed while feeding the hungry throughout the Miami Valley using recovered food from The Foodbank. Our current efforts are focused on building a bulk inventory of nutritious meals as a support for organizations that are already feeding the hungry.
Matt DeAngulo, Culinary Director and Executive Chef
Amelia Pepper and Taylor Haynes, Chef Team Leads
A baking lesson from Bill or a cooking lesson from one of the Miami Valley Meals chefs can turn into a fundraising opportunity for your favorite hunger related charity of choice.
On August 7, 2017, Lily's Bistro opened their doors for a special 5-course meal benefiting House of Bread. Chef de Cuisine Amy Finch and Chef Matt DeAngulo collaborated on this special dinner.