FARE and Chef Tyler Florence Unite Around a Shared Commitment to the Food Allergy Community

McLEAN, Va.—June 24, 2026—FARE (Food Allergy Research & Education), the leading charity that supports those impacted by food allergy, today announced a new collaboration with Tyler Florence, celebrated chef, restaurateur and host of television’s, “The Great Food Truck Race.”

As a child, Chef Florence lived with multiple food allergies that limited what he could safely eat. While he eventually outgrew those allergies, more than 33 million people in the U.S. including nearly 6 million children continue to navigate the daily challenges of living with food allergy. His personal experience and longstanding career in the culinary world make him a natural partner in FARE’s efforts to broaden understanding of the disease and its impact on individuals and families. 

“Food allergy touches far more people than many realize,” said Sung Poblete, PhD, RN, CEO of FARE. “I often ask people to share their connection to food allergy, and I rarely meet someone who doesn’t have a story to tell—whether it's their own experience, a family member, a friend or someone else they care about. Chef Florence’s personal experience and deep roots in the culinary community along with his work in the entertainment industry represents a unique opportunity to bring new perspectives to the conversation around food allergy. We’re grateful for his partnership and excited to explore ways to engage new audiences and elevate understanding of the experiences of people living with this disease.” 

“Food is one of the most powerful ways we connect with one another, and everyone deserves the opportunity to participate safely and confidently,” said Chef Florence. “I’m honored to work alongside FARE and support its mission to transform the lives of people managing food allergies every day.”  

As part of his collaboration, Chef Florence will be recognized at FARE’s Gala on October 21 at Cipriani 42nd Street in New York. During the event, Chef Florence will deliver comments centered on the theme, “Creating a Table for All: The Time is Now,” sharing his perspective on the importance of ensuring that people managing food allergy can fully participate in the shared experience of food. 

Chef Florence has also agreed to serve on FARE’s Board of Directors. More details about the collaboration will be announced as they become available. For information and resources for those with food allergy, visit us at www.foodallergy.org.