Saqib Keval

Saqib Keval is a co-founding Chef of
the People’s Kitchen, a grassroots community restaurant project
focused on storytelling and radical community organizing through food. Under
his direction, The People’s Kitchen has flourished for 8 years
as a sustainable grassroots restaurant model with the belief that good food
should be accessible to everyone and that recipes are a powerful tool for
telling community histories. His work is focused on imagining and supporting
new food systems focused on social justice movement building, political
education and accessible community dining. 

As a food scholar focused
on decolonization through food, he has lectured at universities across the
country, working at the intersection of food, art and political education. He
trained as a chef in Aix-en-Provence, France for 2 years and has helped open
and manage restaurants throughout California. He is a community organizer with
a long history of intersectional grassroots organizing nationally. He has
worked most deeply in the food justice field, and spent 3 years with People’s
Grocery, a groundbreaking food justice organization, developing and managing
their social enterprise incubator program and food justice fellowship. Most
recently, he worked with The Restaurant Opportunities Center as the national
manager of the COLORS restaurants located in Detroit and NYC.