As the longest government shutdown in history continues, a chef best-known for his work in disaster zones is stepping in to feed federal employees and their families.

José Andrés, who founded World Central Kitchen, announced the organisation’s newest focus on Twitter.

In a video, the chef from San Juan, Puerto Rico explained that World Central Kitchen is “always there to respond to any disaster, to make sure that Americans and people around the world will not go one day without a plate of food” and that “today we face another type of disaster emergency in the United States.”

As described by Andrés, the government shutdown, now on its 24th day, is affecting more than 800,000 federal workers who are working without pay.

To ensure that these Americans, and their families, do not go a day without food, Andrés and his team are opening a kitchen at the Navy memorial in Washington DC on Pennsylvania Ave - where they will be open “for any federal family that needs food.”

“We will have food for you to eat or food for you to take home,” Andrés said, before explaining that he also hopes the new kitchen will serve as a “call to action to our senators and congressman and especially President Trump to make sure we end this moment in the history of America where families are about to go hungry.”

Andrés concluded the video reminding everyone that Americans should always come together as Americans, and that this is a bipartisan issue.

“World Central Kitchen will be there for all Americans, see you soon,” he said.

The video of Andrés' announcement, which has since been viewed more than 869,000 times announcement, has received an outpouring of support.

“Long before the shutdown, I donated to World Central Kitchen during the CFC (Combined Federal Campaign for charities) to support all the good work you do in DC and at disasters. Now it comes back to me as a furloughed fed. Thanks!” one person wrote.

Another said: “You’re awesome, keep doing great work. You’re a role model.”

And others have offered their help.

“Do you need volunteers?” one person asked. “Retired chef here. I can chop, wash dishes, package, saute, assemble.”

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