Erica Gonzalez

Erica Gonzalez, Executive Director of Faith Kitchen, shared that the organization was formerly known as St. Vinny’s Bistro and operated under the Society of St. Vincent de Paul. About a year ago, leadership established an independent 501(c)(3) nonprofit named Faith Kitchen. The board envisioned a name and structure that would better reflect the organization’s desire to serve individuals from many different faith backgrounds while maintaining its strong faith-based mission.

Faith Kitchen’s service began when Haven for Hope opened in 2010. Haven for Hope is divided into a North and South Campus. Faith Kitchen prepares and serves meals to clients receiving services on the South Campus, formerly known as Prospects Courtyard. Meanwhile, the San Antonio Food Bank operates a separate kitchen serving meals to clients living in the dorms on the North Campus.

Individuals entering the South Campus must complete an intake process and receive an identification badge. All clients, volunteers, and kitchen staff must be at least 18 years old to access the campus. South Campus clients work closely with case managers who connect them to legal assistance, health care, identification recovery, and substance abuse treatment. In the past, clients slept in the outdoor courtyard, but now are required to sleep indoors.

Faith Kitchen serves meals seven days a week, offering breakfast from 7:00 to 8:00 a.m., lunch from 11:30 a.m. to 12:30 p.m., and dinner from 5:00 to 6:00 p.m. Snacks are also available throughout the day. The dining area provides access to personal hygiene supplies, mental health services through The Center for Health Care Services, and medication support through CentroMed. Recognizing that many clients are working or attending programs during scheduled mealtimes, Faith Kitchen prepares sack lunches to ensure no one goes without nourishment.

Faith Kitchen serves approximately 1,100 meals daily, reaching about 350 individuals per mealtime. Over the past year, the organization provided nearly 330,000 meals. One powerful success story highlights Executive Chef Lorris Gibson, Jr., who has served with the organization for about 13 years. Once experiencing homelessness and addiction himself, Mr Gibson is now a Haven for Hope alumnus who leads the kitchen’s daily operations and supervises a team of eight staff members. 90% of Faith Kitchen’s staff have lived experience with homelessness, offering understanding and mentorship to those they serve. Many clients express interest in learning kitchen skills, and Faith Kitchen actively encourages participation in food service training. Exposure to the kitchen environment allows clients to develop work habits, learn operational fundamentals, and gain confidence that can lead to employment.