For an interview with our leadership team, please email or call Hannah Albee, Communications Manager at (646) 998-6104.
We value the privacy and dignity of our guests. Please also contact Hannah Albee for guidelines regarding filming, photographing and interviewing of soup kitchen guests, and for any questions regarding the use of photos on our website and social media.
The Right Reverend Andrew R. St. John, Interim Executive Director
The Right Reverend Andrew St. John had a decades-long connection with Holy Apostles Soup Kitchen before accepting the call to be its Interim Executive Director in July of 2016. “Having known it since its early days, I’ve watched with admiration its development,” he says.
Originally from Melbourne, Australia, Bishop St. John first became acquainted with the newly formed Holy Apostles Soup Kitchen in the early 1980s when he was a doctoral student at General Theological Seminary. After returning to New York after leading two Australian parishes as rector, and after leading the Diocese of Melbourne as Assistant Bishop, the Right Reverend has supported the soup kitchen’s mission both personally, and as rector of both Holy Trinity Church and the Church of the Transfiguration.
Bishop St. John’s commitment to those in need goes at least as far back to his first days as a law student in the 1960s when he began volunteering for the Brotherhood of St. Lawrence in Melbourne, an organization that researches and reaches out to the poor. He has shared his commitment to people at risk and in need with Holy Apostles Church in the weekly “Family of Ecclesia” outdoor Sunday worship services and by keeping the doors open at the Church of the Transfiguration where, he says, many of the soup kitchen’s guests would go for shelter and a place of hospitality after their meal here.
John-Harvard Reid, Associate Executive Director
Mr. Reid, a longtime New York resident comes to Holy Apostles from a long career in various industries including retail, wholesale, publishing, education and consulting. He has worked for organizations and companies such as Macy’s, Bergdorf Goodman, Gentlemen’s Quarterly, the Fashion Institute of Technology, The Fashion Institute of Technology Foundation and JHR Designs, his own design & organizational consulting business.
For over a decade as Director of Administration & Finance for the FIT Foundation, he managed the day to day operations of the foundation including short and long term financial planning, budgeting, fund raising, administration and special events.
He is so pleased to be joining the development family at Holy Apostles to raise awareness of it to a larger audience and to further their mission of feeding the hungry, body and soul.
Michael Ottley, Director of Operations
A chef of nearly 30 years and a native of the Finger Lakes Region in Upstate New York, Chef Michael Ottley has long had a keen appreciation for the bounty of resources that the earth produces. As a producer he takes great pride in his passion for growing and foraging organic fruits and vegetables from his own backyard as well as local community gardens.
After two decades of working in hospitality management and food operations, Michael chose a unique career path leveraging his craft and skill to a new demographic – New York City’s hungry and most vulnerable population. Michael’s passion is unearthing fresh, sustainable community agriculture and applying those concepts in all aspects of operations at The Holy Apostles Soup Kitchen – the largest emergency food program in New York and the second largest in the United States, feeding over 1,000 disadvantaged New Yorkers daily.
Michael is a graduate of the Culinary Institute of America in Hyde Park, NY as well as member of the largest professional chefs’ organization in North America – The American Culinary Federation. Michael is a notable industry expert, and has presented at numerous conferences, such as the James Beard Foundation’s Food Waste Salon, Food Bank for New York City’s Conference on Hunger and Poverty, and Down to Earth Markets’ Conference on “Communities Relationship and Their Farmers Market.”
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