ENUF Ambassadors

Our Ambassadors champion our mission to fight food waste and alleviate food insecurity across the DC region. These chefs and entrepreneurs lend us their expertise and leverage their profiles to amplify our mission and programs.

Chef Johanna is the chef-owner of Ama, a Northern Italian restaurant known for its health-forward approach and commitment to sustainability. Ama is a local leader in clean dining and was honored with the 2025 District Sustainability Award and 2026 Slow Food DC Snail of Approval.

Chef Johanna is a passionate believer in food as a vehicle for change, advocating for food as medicine, children's nutrition,
sustainable sourcing, and systemic reform in hospitality.

Headshot of Chef Johanna Hellrigl from Ama restaurant in DC

Johanna Hellrigl

Chef-Owner, Ama

Chef Kat oversees the menus and kitchen teams at The Duck & The Peach, La Collina, and The Wells as Executive Chef. She has been nominated for Rising Culinary Star of the Year in 2022 and 2023, and Chef of the Year at DC’s RAMMY awards.

A native of Maryland, Chef Kat has forged her career at local favorites including Graffiato, Kapnos Kouzina, and St. Anselm. She brings her knowledge and passions together to create inspired menus and flavor combinations for her three restaurants, often drawing on her Italian and Filipino heritage and love of seasonal ingredients.

Headshot of Chef Kat Petonito from The Duck and the Peach restaurant in DC

Katarina Petonito

Executive Chef, Eastern Point Collective (The Duck & The Peach, La Collina, The Wells)

Chef Masako leads the kitchen at Perry’s, the storied Adams Morgan institution serving award-winning sushi and Japanese contemporary cuisine. In 2024, Chef Masako won the James Beard Award for Emerging Chef and was named the RAMMY Rising Culinary Star of the Year.

Before pivoting to a culinary career, Chef Masako spent five years as a cheerleader with the Washington football team. She is a vocal advocate for women in the hospitality industry and for the LGBTQ+ community, as Perry’s hosts DC’s oldest Drag Brunch.

Headshot of Chef Masako Morishita from Perry's restaurant in DC

Masako Morishita

Executive Chef, Perry’s

Chef Robbie founded EcoCaters and SuperFd Performance Nutrition in order to showcase responsibly-sourced ingredients in nutritious, delicious meals. His clients have included the Washington Capitals, the L.A. Kings, and various teams within the MLB and NFL. Eco Caters earned the District Sustainability Award in 2020.

Whether crafting meals for professional sports teams or catering corporate luncheons, Chef Robbie prioritizes partnering with local organic farms, engaging in sustainable cooking and transportation practices, and building nutritional balance into his menus.

Headshot of Chef Robbie Wood from Eco Caters and SuperFd Performance Nutrition

Robert Wood

Chef-CEO-Founder, EcoCaters, SuperFd