STATEN ISLAND, N.Y. — When Chef Vincent Tropepe speaks with colleagues about the demands of restaurant life, he sometimes hears their voices crack. He understands the pressure—the long hours, high stakes, and emotional toll. That understanding is what led him to create The Burnt Chef Project USA, a national nonprofit working to confront what leaders describe as an epidemic of burnout, stress, addiction, and suicide in the hospitality industry.
The organization, which Tropepe—a Richmond resident—now leads as president and CEO, has spent the past seven months developing a national blueprint aimed at changing how mental health is addressed in kitchens, dining rooms and foodservice operations across the country. As part of that effort, the nonprofit is launching a series of high-profile events in New York City this year.
This is the logo for the Burnt Chef Project USA. Behind every bustling dining room burns a quiet fire, believes Chef Vincent Tropepe. He says his new initiative aims to keep that flame from consuming the people who feed us.(Courtesy of Chef Vincent Tropepe)
Tropepe—an award‑winning chef, published author, and 20-year veteran of the hospitality field—says the need is urgent.
“This is a very serious issue; actually, it’s even borderline an epidemic in the hospitality industry, but nobody is really going at it aggressively the way that I’m going to,” he said.
Destigmatizing the Quiet Toll of Hospitality Work
Founded to provide education, resources and advocacy on mental health issues, The Burnt Chef Project USA focuses on destigmatizing conversations about emotional well‑being and offering support for workers at every level from line cooks and servers to managers and owners. The nonprofit emphasizes the duality of hospitality work: a high-pressure environment fueled by creativity and passion that often masks the “quiet” personal toll behind the scenes.
As part of its national rollout, the organization will host The Quiet Fire Gala on May 18, 2026, at the New York Hall of Science Museum in Corona (47-01 111th St.). The invitation‑only event is expected to be its flagship fundraiser, bringing together chefs, restaurants, beverage companies and food purveyors from across the country. The first portion of the program begins at 5:30 p.m.
The gala’s name underscores the nonprofit’s mission: “quiet” represents the hidden nature of mental health struggles, while “fire” represents the passion and intensity hospitality workers must sustain in demanding environments. Participating chefs were selected for both culinary excellence and their commitment to nurturing healthier workplaces. Some are flying in from out of state. Restaurants will bring their own food as a tax‑deductible contribution.
A Night of Culinary Excellence With a Purpose
To ensure smooth setup, participants must arrive between 3:30 and 4 p.m. Each station may have no more than four people. The museum will provide parking, plates, and gloves; chefs must bring their own utensils and may use only electric appliances inside the venue. Organizers also emphasize diversity across the hospitality landscape, from fine‑dining establishments to community‑focused eateries, with outreach planned to all five boroughs, including Staten Island.
Sponsorship opportunities range from a $1,000 “prep cook” tier to a $100,000 title sponsor package. Incentives may include branding placement, speaking opportunities, VIP access and networking experiences.
Later this year, the organization will host its second major New York City event—the Anchor of Hope Dinner on October 17 at the Fulton Fish Market. The four‑course meal will feature a different chef preparing each fish‑based course (aside from dessert), served at one long communal table intended to symbolize unity within the hospitality community. The dinner will begin around 7 p.m. and last roughly three hours. Ingredients will be provided to participating chefs. Ticket pricing is forthcoming.
These New York City events are the first in a planned series across major U.S. cities as The Burnt Chef Project USA expands its national footprint.
Interested parties may contact Tropepe directly at 917‑703‑6544 or TheBurntChefProjectUSA@gmail.com. Additional inquiries may be sent to office@TheBurntChefProjectUSA.org with “GALA” in the subject line.