Mikey Knab believes in an equitable and just world where all can thrive, and that is not possible without bold action to address the climate crisis. He is values-driven professional with over 15 years of leadership level experience in both non-profit organizations and for-profit companies, skilled at building teams, program and operation management, policy advocacy, strategic communication, and fundraising.
Mikey started working as a dishwasher when he was 15 years old. He worked his way up through all positions in restaurants, eventually working as Director of Operations for the Meza Family Restaurant Group, which he helped expand from one small unit in the Kensington neighborhood of San Diego to three units, including one in Portland, OR. Under Mikey's leadership, these units became certified Surfrider Ocean Friendly Restaurants, CA State Senate Small Business of the Year award recipients, plastic-free and zero-waste champions, and San Diego Workforce Partnership Employer of the Year winners.
Mikey attended Saddleback Community College and studied abroad at Oxford for a semester before transferring to UCSD and earning a BA in Literature with a focus on Cultural Theory in 2005.
He has always dedicated his time to community-based equity and resiliency work alongside his professional career. To that end, as he grew the restaurant company that he ran for 16 years, he also served in the following capacities:

• President of the Adams Avenue Business Association from 2014 - 2022
• Co-founded Business For Good San Diego in 2016, continuing to serve as Board Chair
• Co-led the Healthy Soils Coalition advocating for responsible organic waste management in San Diego in 2017
• Co-founded The Goods Show SD in 2011, highlighting local artists and vendors and showcasing their work to consumers in a welcoming, celebratory atmosphere on the biggest shopping day of the year: Black Friday

 
In 2020, Mikey took on a role as National Strategy Director for RAISE High Road Restaurants, an organization of over 1000 restaurant owners nationwide, dedicated to race and gender equity in the restaurant industry, where it is sorely lacking. In this role, he co-created, launched, and managed the High Road Kitchens program, which helped support workers and independent restaurant owners during the early part of the pandemic. By working hard to leverage relationships with philanthropic partners and government to bring grants to businesses willing to pay better wages, increase equity, and feed people in need, High Road Kitchens was a win-win-win.