Helping those in need find employment success through a shared love of food

Meals with Impact is the brainchild of experienced Chef, Harris Ryan and Community Development Specialist, Nikki Blanch who witnessed first-hand the limitations of Victoria’s food relief system in providing culturally appropriate food during the pandemic.

Over 12 months they facilitated a local government program dedicated to creating culturally relevant food relief for local communities, whilst providing employment opportunities to women from migrant and refugee backgrounds . During this process however, they soon realised the issue was beyond adequate food relief, it was about addressing the systemic barriers women from these communities were facing in accessing good jobs in Australia.

This weeks Pro Bono Australia change maker is Harris Ryan, read on for our interview with Harris!

Describe your career trajectory and how you got to your current position.

My career trajectory began with an international exchange in Chile at 16, where I gained valuable life skills and experience in navigating social and cultural challenges. During later travels to Spain and Portugal, I developed an interest in food as a cultural connector, which led me to a commercial cookery apprenticeship in 2006. My career as a chef spanned fine dining, cafes, and elite events. However, the COVID-19 pandemic in 2020 shifted my path, particularly after witnessing the events at the Flemington housing estate. This experience deepened my commitment to social impact, ultimately leading me to my current position.

What does this role mean to you?

Being the Co-Founder of Meals with Impact is not just a job; it’s a purpose-driven mission. It’s a chance to contribute meaningfully to addressing some of society’s most pressing issues, such as hunger, food waste, and social inequity. It gives me a platform to not only lead but to innovate and create sustainable solutions that can help communities thrive. The work we do also supports employment opportunities for marginalised women from diverse backgrounds, as I have witnessed firsthand the untapped potential of these incredible people and their desire to contribute to their new found society.

Take us through a typical day of work for you.

A typical day in my role is dynamic, with no two days the same. I start by connecting with the team, getting to know them beyond work, and ensuring they have the resources to support and mentor our trainees. My day includes project planning, partnership development, and financial management. When facing uncertainty, I often return to the kitchen, my comfort zone, and seek guidance from our professional network partners, who have been instrumental in Meals with Impact’s success.

What is the biggest challenge you’ve encountered in your career, and how did you overcome it?

The biggest challenge I’ve faced has been balancing sustainability with scalability. Growing the organization while maintaining the quality and impact of our services has been difficult. To overcome this, I developed strong business strategies, built aligned partnerships, and shifted focus towards revenue generation rather than relying on grants. Additionally, I embraced soft skills, which allowed me to trust and empower my team, helping us navigate operational and financial hurdles.

If you could go back in time, what piece of advice would you give yourself as you first embarked on your career? 

If I could go back in time, I would advise myself to adopt a more methodical, “tortoise” approach to personal and professional development. In the fast-paced kitchen environment, chefs are trained to respond instantly with a “YES CHEF!” mentality, which works in service but doesn’t translate well to driving societal change. Creating lasting impact requires thoughtful, strategic thinking that considers the complexities of the challenges at hand. I would tell myself to slow down, take a breath, reflect, and then make informed decisions rather than rushing forward.

How do you stay motivated to work in this field?

What keeps me motivated is seeing the direct impact of our work. Witnessing how something as simple as a nutritious meal can transform someone’s day—or even their life—reminds me of the importance of what we do. The gratitude from the communities we serve and the purpose-driven nature of addressing significant social issues are incredibly energizing. I also find inspiration in my team, who share the same passion for creating positive change.

How do you unwind after work?

After work, I enjoy unwinding by spending quality time with my family and being a dad to my son. Just like at Meals with Impact, I prioritize a family-first approach, allowing me to be an engaged parent and partner. I also make it a priority to connect with friends, as nurturing those relationships helps me maintain a healthy work-life balance and fosters my sense of community, which I value deeply. I have a passion for exploring diverse cuisines, learning about Australia’s wide variety of wines, and cheering for my favourite AFL team.

What was the last thing you:

• • Watched: Chef’s Table: Noodles 
  • Read: Thinking in Systems by Donella H. Meadows
  • Listened to: Gastro Pod; From Trash to Treasure