Our Beginnings

After building the Bay Area’s largest Kosher catering company, Alex leveraged his connections to the Bay Area’s corporate community to address one of America’s greatest social challenges, reentry.

As an immigrant, Alex related very closely to the Reentry story: Men and Women returning to a new world, having repaid their debt to society after incarceration. In 2016, after an immersive leadership training at the world famous Delancey Street Foundation, Alex began to hire second chance citizens to work at L’chaim.

Lessons Learned Through Experience

Through employing second chance citizens, visiting numerous prisons as a business coach for the Defy Nor Cal organization, and making a tremendous amount of mistakes , he understood how critical experienced leadership is to scaling, running L’chaim Foods, and fulfilling its social mission.


While spending time shadowing at Edwin’s Leadership and Restaurant Institute, (one of the world’s most unique and successful culinary reentry programs), he met Rebecca Charles. They shared an instant connection around a common love for great food, and its power to change society for the better. Alex felt that Rebecca’s unique combination of over 20 years of fine dining and hospitality experience, paired with her embodiment of the Edwins mission, translated perfectly to the next stage of leadership at L’chaim Foods.

Our Next Chapter

After an extensive interview process, on August 14th, 2018, Alex appointed Rebecca as L’chaim’s new CEO, with him taking the role of CMO. They are committed to working together to create a more inclusive and fair world through delicious food.


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Corporate Meals Served
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Bay Area Based Caterer Specializing In Second Chances


  • Mario Vasquez
    Mario Vasquez Executive Chef

    A native of San Diego, Mario realized at a young age that he had a passion for food and began working in his first kitchen at 15. He relocated to San Francisco and worked his way up the ranks under Michelin Starred Chef Michael Mina. He has opened numerous restaurants designing menus, layout and hiring staff to set them up for success.

    He is excited to bring his drive for success and diverse knowledge of cuisines to L’Chaim Foods

  • Albert Fallorina
    Albert Fallorina Sous Chef

    A 36 year old Los Gatos native, Albert grew up in Daly City and has honed his craft in a variety of Bay Area kitchens and restaurants for the last 15 years. He is a proud graduate of San Francisco’s own Delancey Street, where he was head baker for 3 years.

  • Rebecca Charles CEO of L'chaim Foods
    Rebecca’s over 20 years culinary and hospitality experience spans the globe. Having apprenticed under Chef Daniel Varga for Hyde Park Restaurant Group in Columbus, Ohio, she continued to work under acclaimed Charleston, South Carolina Chefs Robert Carter and Graham Daily at Peninsula Grill. Looking to expand her global culinary experience she moved to London to explore the cuisines and cultures of Chef Heston Blumenthal of The Fat Duck, and Chef Fergus Henderson of London’s St. John Restaurant.
    After returning to Cleveland Ohio, she met Brandon Chrostowski, the Visionary Founder and CEO of Edwins Leadership and Restaurant Institute. Inspired by his mission to offer fair and equal second chances to Men and Women returning home from incarceration while also providing the penultimate fine dining experience in Cleveland, she knew that the opportunity to work and learn within the hugely successful Edwins reentry model was not one to pass up. It has been her privilege to serve the least fortunate among us, over the last three years, nourishing not only her career, but also her soul.
    Following her heart to San Francisco and taking the helm at L’chaim Foods represents the culmination of all of her experiences, and she is pleased and excited to embody the future of both the mission of reentry in the Bay Area, and the beautiful food and excellent service that L’chaim Foods has become renowned for.
  • Rabbi Joel Landau
    Rabbi Joel Landau Rabbinic Advisor and Orthodox Supervision

    Rabbi Joel Landau studied with both the Rabbi of Jerusalem’s Old City- Rav Avigdor Nebenzahl and the former Chief Rabbi of Israel Rav Shlomo Goren He was ordained by the Chief Rabbinate in Jersalem and is a former commander in the IDF Tank Corps.

    L’chaim’s Commercial Kitchen is under direct supervision of Rabbi Joel Landau and is situated in the Adath Israel Synagogue, the largest orthodox Jewish community in San Francisco. Rabbi Landau has over twenty experience as a communal rabbi and has lead congregations in Charleston South Carolina, and Orange Country, California before moving his family to San Francisco five years ago. We are honored to have Rabbi Landau’s expertise in Kosher and Jewish Law guiding our company culture.

  • Alex Shandrovsky
    Alex Shandrovsky Founder And CMO

    Alex Shandrovsky founded L’chaim Foods as a response to a personal and communal need for quality, kosher cuisine.

    Over the last four years, Alex has build L’chaim into the largest Catering Company, specifically focusing on spiritual allergens including kosher and hallal.

    His interest  in creating a more inclusive community and experience as a Rabbi in prisons led him to the Delancey Street Foundation.  After learning more about the challenge of reentry, alex commited to leveraging the resources of his catering company and the network of corporate clients he has developed to address this major social challenge.

    Alex’s work in social entrepreneurship has been featured in Haaretz, San Francisco Chronicle and Newsweek.

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