‘Food is my tool, community is my purpose’: Meet the Tacoma chef feeding hundreds for free

When Shawn Tibbitts opened Tibbitts FernHill, he was just trying to survive. The small Tacoma restaurant has since earned culinary awards and praise from food publications across the region. But ask Shawn which recognition means the most, and his answer might surprise you.

“Food awards celebrate my craft,” Tibbitts said. “Community recognition celebrates my heart.”

That heart is exactly why WSECU has named Tibbitts a Washington Community Champion this holiday season, an honor that comes with a $1,000 grant he plans to pour directly into feeding his neighbors.

A mission born from loss

The community meals weren’t part of any business plan. They started after Tibbitts lost his mother, when grief turned into a desire to give back in her honor. That same season, he kept hearing stories of Tacoma families with nowhere to go and nothing on the table for the holidays.

“I didn’t think — I just closed the doors and cooked,” Tibbitts recalled. “It felt like the only right thing to do. And after that first time, I knew it wouldn’t be the last.”

It wasn’t. What began as a single act of generosity has grown into a community institution. This past Thanksgiving, Tibbitts and his team fed 500 people. Now, he’s preparing to do it again for Christmas.

Organized chaos with purpose

Feeding 500 people from a small restaurant kitchen requires military-level coordination. Preparation starts days in advance: 200 pounds of potatoes peeled, 600 pounds of meat roasted, trays of stuffing assembled and labeled.

“On the day of, the restaurant turns into organized chaos — trays stacked everywhere, volunteers coming in, ovens running full blast,” Tibbitts described. “But when people start showing up, the energy shifts. You see families smiling, relieved, grateful. It makes every hour worth it. It’s powerful.”

For years, Tibbitts funded these efforts entirely out of his own pocket. Pride, he admitted, kept him from accepting help. But as demand grew and community members insisted on contributing, his perspective changed.

“I realized saying yes lets the community be part of the mission,” Tibbitts said. “It’s not about me — it’s about us.”

More than meals

The holiday feeds are just one piece of Tibbitts’ community footprint. Throughout the year, he organizes back-to-school supply drives and volunteers at a local elementary school, where he partners on agriculture-focused learning programs. His commitment to locally sourced ingredients isn’t just a culinary philosophy — it’s a community one.

“Local food supports local people,” Tibbitts explained. “When I buy from local farmers, they stay in business. When we teach kids to grow food, they learn self-reliance. When we feed the community, we’re literally serving Tacoma on Tacoma ingredients. It’s all connected.”

The look in their eyes

When asked about the most touching response he’s received, Tibbitts doesn’t point to a specific thank-you note or tearful embrace. It’s something quieter.

“It’s not just the words of gratitude — it’s the look in their eyes,” Tibbitts said. “That moment when someone realizes they’re cared for, that they’re not forgotten … that gratitude hits deeper than anything they could ever say.”

A challenge to every restaurant

Tibbitts hopes his story inspires others in the industry to rethink what a restaurant can be. His challenge is simple: look beyond profit.

“You don’t have to feed 500 people. Start with five,” he said. “If every restaurant helped just a little, no community would go hungry.”

For those inspired to join his Christmas effort, Tibbitts welcomes volunteers — up to 80 — for meal prep, packing, delivery, and serving. Details are available through the restaurant’s social media pages.

As for what drives him to keep going, Tibbitts returns to a simple truth: “Food is my tool, but community is my purpose.”

Follow @http://twitter.com/Mynorthwest