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A nonprofit organization is using the kitchen of a Michelin-starred restaurant in New York City to help feed needy residents and health care workers during the ongoing lockdown due to the coronavirus pandemic.

Matt Jozwiak, 32, the founder of ReThink, has converted the kitchen of famed restaurant Eleven Madison Park into a base of operations during this trying time.

“It’s about equity,” Jozwiak, whose organization uses excess food from grocery stores to make free or lost-cost meals for the hungry, recently told The New York Times. “That is our motto. Well, right now it’s ‘put out the fires.’”

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Daniel Humm, the chef and co-owner of the restaurant, announced on Instagram on Thursday that the kitchen would help make thousands of meals a day that will be delivered free to those working on the front lines, as well as recipients of Citymeals on Wheels.

Humm added that he was "struggling with what to do since we closed our doors."

"All of our worlds have been turned upside down. We need to stay safe, we need to protect each other and the vulnerable. But I need to help New York City — it's given so much to me, even if I can help just a little bit," Humm said.

"We are blessed to have a beautiful and spacious restaurant and kitchen, we have a team that is looking to work, to cook; The city needs food to help those in need."

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The first meals – which cost about $5 to $6 to make – were delivered on Thursday, according to the Times. They are being made by 12 chefs who worked at the restaurant when it closed in March. Both the nonprofit and restaurant teamed up with American Express and Resy to fund the operation.

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"I believe the storm is still coming, and will be for some time, and if we can do just a little something, these dark days can be just a bit brighter," Humm added.