SUZY DEYOUNG
Our Founder: Suzy DeYoung
Born into a family of renowned chefs, Suzy DeYoung was destined for a life in the kitchen. Her father, Pierre Adrian, brought Cincinnati its first Mobil 5-star rating at The Maisonette, while both of her grandfathers led prestigious kitchens in New York City. Following in their footsteps, Suzy gained experience in Cincinnati’s top restaurants before refining her craft in Michelin-starred kitchens in France. Inspired by her heritage, she returned home to co-found La Petite Pierre, a bistro honoring her father’s French roots.
LA PETITE RANKED IN TOP 25 RESTAURANTS IN CINCINNATI
The Post that Changed Everything
One day in 2014, Suzy came across a heartbreaking Facebook post from a teacher at Oyler School in Lower Price Hill. Students went hungry over the weekends, with little to no access to food. She couldn’t ignore it. Without hesitation, she loaded up her car with food from her restaurant and delivered healthy meals to every child at the school that day. That moment changed everything.
LA SOUPE OPENS ITS DOORS IN NEWTOWN
The Birth of La Soupe
After 25 years as a restaurateur and caterer, Suzy saw firsthand how much good food was wasted—and how many people needed it. The Oyler School experience fueled her passion to take action on a larger scale. In 2014, she sold her share of the business and launched La Soupe, dedicated to rescuing surplus food, transforming it into nutritious meals, and sharing it with those in need. What started as a single act of kindness has grown into Ohio’s largest chef-led food rescue initiative, proving that good food should never go to waste—and no one should go hungry.
Our History
2014
Chef Suzy DeYoung sells her catering company and begins a new chapter working to reduce waste in the catering industry.
2015
La Soupe is established as a nonprofit and begins rescuing surplus food from Kroger, transforming it into soupe in its 1,000 sq ft building.
2016
The Bucket Brigade launches, forming partnerships with
local restaurants.
2017
Give a Crock education
program launches.
2020
Moves into 10,000 sq ft Walnut Hills space and rescues 1M pounds of food for the first time.
2021
Governor Mike DeWine visits La Soupe and pushes for an expansion of mission throughout the state. Nourish/Food As Medicine program launches.
2022
Rescue Kitchen Network is luanched with the first cohort of Capacity Building Program partners.
2024
Ribbon cutting for 6,000 sq ft basement expansion. Rescues 1.3M pounds of food.