Chef Kev McGee is a plant-based chef, food systems strategist, and community development leader working at the intersection of health equity, food justice, and economic empowerment. He is the Executive Director of the Urban Oak Initiative in Atlanta and founder of The Food Studio at Pittsburgh Yards, an innovative plant-based shared kitchen and food business incubator designed to support culturally relevant food entrepreneurship and community wellness. With a background spanning investment banking, hospitality, culinary arts, and nonprofit leadership, Chef Kev brings a rare multidisciplinary perspective to the future of food. His work focuses on reimagining how communities access wellness through shared kitchens, food entrepreneurship, policy advocacy, and food-as-medicine initiatives. He is a James Beard Foundation Chef Bootcamp for Policy and Change alum and is passionate about building scalable models that transform underserved communities from food deserts into hubs of health, culture, ownership, and opportunity.