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Savor the Flavors with Chef to the Shelters
Providing meals that reflect dignity and respect to sober transition and living homes for adults and adolescents
About Chef to the Shelters
Meet Chef Mike McCoy
Mike McCoy is a self-taught chef who created Chef to the Shelters, a North Texas-based non-profit that caters and donates meals to 34 sober living homes and addiction treatment shelters and facilities.
Mike spent almost a decade as a professional sports executive including sales leadership roles with the Texas Rangers, Dallas Stars, Lone Star Park, and American Airlines Center. He transitioned to commercial real estate for another decade until his addiction to drugs and alcohol became insurmountable obstacles to his career and health. He sought and gained sobriety in April 2018.
Living in his car during his first 10 months of sobriety, Mike persevered. Housed and sober, Mike joined Capital Title’s National Services Division as a vice president in 2019. His first foray into catering came on Thanksgiving 2019, where he prepared a meal for the residents at the Dallas 24 Hour Club to give back to and connect with those struggling with addiction. During the COVID-10 pandemic, Mike pivoted from business development to catering for Capital Title employees. He taught himself cooking techniques from studying Culinary Institute of America textbooks and practicing in his home. His innate talent for cooking and a passion to expand his meal delivery to the local sober living community led him to create Chef to the Shelters in 2021.
That year, Mike was invited to join the culinary team at Augusta National Golf Club which swells every year to accommodate players, sponsors, and guests of the Masters Tournament. Mike worked in Berckmans’ Place kitchen, the most exclusive venue at the Masters, alongside some of America’s most talented chefs, to cook for Augusta members and their guests. Two short years later, Mike was awarded the “White Jacket,” signifying success and leadership.
Today, Mike McCoy’s Chef to the Shelters prepares and delivers more than 1,985 meals to 61 area sober living homes and shelters each month. Additionally, he serves as a private chef and caterer for business and private events, and fundraisers. Mike has been gratefully sober since April 8, 2018.
Our Philosophy
Founded in 2021, Chef to the Shelters (CTTS) is a Dallas, Texas-based 501c3 that provides meals that reflect dignity and respect to sober transition and living homes for adults and adolescents.
McCoy found his own sobriety in 2018 started CTTS in 2021. During the Pandemic, he discovered his passion and talent for cooking, and found extraordinary peace, purpose, and healing by serving those who walk the same challenging journey to sobriety that he started in 2018 and continues to travel today.
What started with Mike’s single delivery of Thanksgiving dinner to the Dallas 24-Hour Club has grown into a thriving non-profit organization that feeds more than 1300 North Texans at 36 sober transition shelters, detox centers, and sober living homes
each month.
Mike also operates a catering business that hires adults in recovery to work on his culinary and hospitality teams. The Chef to the Shelters catering team is an inspiring group and count some of Dallas’ most prominent families as clients.
Coming Soon via our New Online Store!
pastries:
Dr Pepper Crème Brûlée
Taking the world’s most decadent French custard and adding the ultimate Texas twist to it. You and your guests will not be disappointed. (Minimum of 3 days’ notice)
SAVORIES:
Pulled Pork & Bacon Jam Sliders
Subtly smoked Pork Shoulder over Apple Wood, shredded and layered on top of homemade Bacon Jam for a sweet & savory pop to your palate! Prepared on King Hawaiian Rolls and packed in lots of 24, 48, etc. These can be frozen and thawed to room temperature for ease of serving. Great to have on hand for last minute requests. (Minimum 3 days’ notice)
Prime Tenderloin Sliders
Nothing but the finest with Prime Tenderloin Sliders. Made with 3 ounces of Grilled or Smoked Prime Tenderloin, Blue Cheese Aioli, Pickled Onions, and Arugula on Toasted Brioch Slider Buns. These are sold in quantities of 18 at $350.00. (Minimum 3 days’ notice)
Whole Smoked or Grilled Tenderloins – Vacuum Sealed
We will provide you with a 3.5 pound Grilled or Smoked Whole Prime Tenderloin , vacuum sealed for freshness. (Minimum 3 days’ notice)
Homemade Bacon by the Pound
Chef Mike home cures custom ordered Bacon to your specification. His process takes 14 days for a high quality smoked product, sliced to your request. Standard orders come with Smoked Cracked Black Pepper and a hint of Brown Sugar. These are sold in one pound quantities and are great for gifts or for treating yourself! (Minimum 14 days’ notice)