David Thornton

Ambassador

(Seattle, WA)

I started in the hospitality industry 24 years ago in a small brewing company in Alaska age 14. That experience fueled my passion for the culinary arts and by age 16, I knew I was going to be a chef. I went to culinary school at Scottsdale Culinary Institute Le Cordon Bleu, where I received my Associate’s Degree. 

Through my time in the hospitality industry, I have worked under some great chefs and love mentoring others. I am a Pro Chef mentor through The Culinary Institute of America and instruct any chance I can at Christian Culinary Academy in Cannon Beach, Oregon. 

I now live in Washington and have spent time traveling throughout the Pacific Northwest looking for adventure, places to forage and promoting the beauty of our unique cuisine.   

Like many hospitality workers, I have struggled with mental health.  I never felt there was a comfortable place to express my challenges.  As an ambassador in the USA my goal is to ensure there is always a safe space to work through the mental struggles we face in our industry. 

Michael Kitano

Ambassador

(Los Angeles, CA)

I have always been interested in food at an early age; helping taking orders at a family friend’s restaurant.  I started my culinary adventure back in 1999 where I attended culinary school at the now debunked Le Cordon Bleu of Orange County and did my first internship at Disneyland. 

I soon found my place at a French restaurant whose saucier taught me the basics by sight and taste.  His wisdom has helped me to this day as I’m an award winning saucier; defeating two restaurants in a sauce competition as well as winning several awards at local fairs.  I currently own and operate my own business.

Like a lot of fellow chefs/cooks, I have suffered with mental health issues.  I’m glad I found this project as a safe haven for those who suffer as well.  We all need to work together to fight this battle.

Michael Hinrichs

Ambassador

(Saratoga Springs, NY)

For over 20 years now I have continued to find myself in kitchens. I fell in love with kitchens from the dishpit. I have the privilege to be a part of so many people's lives by simply cooking.

In all these years good was never good enough, I had to get better and be better. As the Sous Chef to a Certified Master Chef for over a decade- it always had to be better. Numerous ACF competition gold medals hid the hole growing inside of me. I became so disconnected to who I really was that I couldn't tell the true from the false. Bottom was hit. I am lucky to have hit it once. 

Because of support of programs like The Burnt Chef Project I have found my passion in people. Using my personal story to show anything is possible. I have been named manager of the year for the largest hospitality company in the world and I recruit and train culinary students from across the globe.