A local nonprofit is planting deep roots in the culinary world with a mission far more meaningful than just filling plates. Gravity Ohio, founded by local entrepreneur Dan Lew and helmed by Executive Director Eric Stigall, is building a path for young culinary talent — one that starts in the kitchen and ends in a vibrant, self-sustaining local food scene.
At its core, Gravity Ohio is a 501(c)(3) culinary incubator. But that term barely scratches the surface of what it’s trying to do.
“We’re providing high school and vocational high school students a pathway post-graduation to continue their culinary and business education, and hopefully keep them in our community,” Stigall said.
The goal is to invest in the next generation of chefs, restaurant owners and food entrepreneurs and give them opportunities normally found outside of Mansfield. Gravity Ohio sees the successor planning and succession of independent restaurants as the culinary students, providing a way of keeping them local will aid in this.
For Lew, who grew up in Mansfield, the mission is personal.
“This town’s been good to me. I just want to give back — to do what I can to be a small part of something bigger,” he said.
Through partnerships with Ashland University and the Center for Innovation and Food Technology (CIFT) in Toledo, Gravity Ohio is laying the groundwork for students to earn certificates and potentially associate’s degrees. But it’s not just about academia — it’s about real-world readiness.
“There’s a lot of science behind the food industry,” Lew said. “There’s the business side, the practical side of cooking and how to become more efficient. You can’t just advertise and expect people to walk through the door. There has to be an identity. There has to be a connection.”
For Gravity Ohio, culinary education goes beyond textbooks and test kitchens. It’s about restoring a sense of cultural identity and community through food, something Lew believes has been lost over time.
“Food is the original social media. It’s how we’ve always connected. Whether you’re sharing a picture or a plate, it’s about relationships,” Lew said. “If we can raise awareness around that, there’s more appreciation. Not just of the food, but of people.”
This philosophy shows up not only in Gravity Ohio’s programs, but also in the stories of those who’ve grown within them. One such example is Andrew Bolesky, founder of Deja Food. Bolesky was mentored by Lew, and eventually opened his own restaurant, embracing and incorporating Filipino cuisine and culture into his business.
While Gravity Ohio has other thriving pillars, such as their music preservation program—headed by Marianne Cooper, founder of Richland Academy — or the alley project, it’s the culinary pillar that anchors the organization’s vision for the future: a community rich in opportunity, flavor and tradition.
“We all have to eat, but when you really think about it, so many of our most memorable moments happen around a table. Gravity Ohio is about making sure those moments continue to happen,” Lew said.
Gravity Ohio is nurturing talent, fostering connection and proving food is far more than fuel. It’s community. It’s culture. And, most of all, it’s a future worth feeding.
To learn more about Gravity Ohio, visit their website.