We are proud to announce that our Chief Strategy and Advancement Officer Kristine Borok has been named one of City & State’s: 40 In Their 40s! The New Yorkers on City & State’s inaugural 40 In Their 40s list are hitting their professional stride – drawing on two-plus decades of education and experience to make the maximum impact in their respective fields.
Kristine Borok, Chief Strategy and Advancement Officer
A seasoned nonprofit professional with a past life as a chef, Kristine Borok leads Development, Brand, and Organizational and DEI Strategy at Hot Bread Kitchen. Kristine joined Hot Bread Kitchen in 2019 as Head of Brand & Development, responsible for exceeding our fundraising goals and growing Hot Bread Kitchen’s brand as a thought leader for women’s economic equity, quality jobs in the food sector, and support for immigrant communities. She then transitioned to the first Chief Operating Officer in 2022, building out our people and operations team, and overseeing the development of our facility at Chelsea Market.
“When I joined Hot Bread Kitchen in 2019, it felt like coming home. After leaving my career as a professional chef and working in the nonprofit sector for 15 years, I was finally back in the kitchen, combining my professional passions.”
Kristine Borok, from Coming Home to a More Inclusive Culinary Industry
Prior to joining our organization, Kristine led development programs for the American Museum of Natural History, Children’s Health Fund, and Leukemia & Lymphoma Society. At Hot Bread Kitchen, Kristine has been able to apply her years of experience as both a chef and nonprofit professional towards successfully championing our mission. Since joining Hot Bread Kitchen in 2019, she has boosted fundraising to $8 million annually, up from $3 million. Her work marshaling partnerships during the coronavirus pandemic helped expand the organization’s capacity to 550 clients annually, up from 100 five years ago.
As an immigrant woman and former cook, baker and chef, Kristine has had the unique experience in understanding the importance of making the food industry a more equitable space for women. Kristine completed her chef’s training with the Natural Gourmet Institute and has worked in some of New York City’s most popular restaurants and bakeries such as the LandMarc Restaurant Group, Jean-Georges Restaurant Mercer Kitchen and Levain Bakery, as well as teaching as guest chef instructor at the Institute of Culinary Education’s recreation program. Kristine received a Master of Arts in Women’s Studies from the State University at Albany. She regularly makes pancakes with her kids on the weekends.
