2022 Speakers

KEYNOTE SPEAKERS

Michael Lomonaco
Chef & Partner

Porterhouse Bar & Grill

Session: Kitchen Sessions: Inspired Leadership
Opening Keynote – Wednesday 8/10 – 8:00-9:15 AM

Michael Lomonaco is the Chef & Partner of the highly respected and successful restaurant Porter House Bar and Grill along with the mixology cocktail lounge Center Bar as well as his newest project, Hudson Yards Grill. He is an original star of Food Network, a food and travel host on Discovery and Travel channels and was a Distinguished Visiting Professor at CUNY. An esteemed veteran of American cooking and the New York restaurant scene, Michael has helmed some of NYC’s most iconic kitchens including ‘21’, Windows on the World, Wild Blue, Noche and Guastavino’s.


Doug Johnson
Patient Experience Officer

Edward-Elmhurst Health

Session: Sweat the Small Stuff: 12 Fresh Perspectives for your Food Program Moving Forward
Keynote – Wednesday 8/10 – 11:00-12:00 PM

Doug is the recipient of the Experience Management Award recognizing the “top creator of experiences” in the U.S. by the authors of The Experience Economy. His experience design leadership career includes six years in healthcare, 11 years in destination retail, four years leading a marketing agency responsible for creating all the world’s Happy Meal Toys, and five years in baseball, including four with the Chicago Cubs. He was hired as Edward-Elmhurst Health’s first-ever Patient Experience Officer, and he’s also responsible for hospitality, including Food and Nutrition.  He is passionate about learning from outside industries and teaching leaders how to create personal and memorable experiences for everyone they serve.


Denise Bourdeau, MHA, LNHA
President

Drive

Session: Leading & Living With Soul!
Closing Keynote – Thursday 8/11 – 3:00-4:00 PM

Denise Boudreau, MHA, LNHA, is President of Drive, which helps healthcare and senior living organizations measure and improve their culture, resulting in improved recruitment and retention. A former nursing home and assisted living administrator, she is a serial volunteer serving on numerous state and national boards. Denise received her Bachelor of Science in Gerontology from the University of Scranton and her Master in Health Administration from Cornell University where she currently works as a student mentor. She is proud to share that she started off her career as a dietary aide and nursing assistant.


FISH SPEAKERS

Dr. Jeffrey Thompson
Former CEO
Gunderson Health System

Session: Food, Innovation, Service, Hospitality (FISH) Talks
Mainstage Session – Thursday 8/11 – 10:00-11:30 AM

Wednesday

Dr. Jeff Thompson is the former CEO of Gundersen Health System, pediatrician, and author of Lead True: Live Your Values, Build Your People, Inspire Your Community. Jeff was CEO of Gundersen Health System for fourteen years responsible for improving quality, lowering cost and advancing care into the community. Gundersen was nationally recognized for higher quality, lower costs and dropping its greenhouse gases by 95%. Dr Thompson spoke at the Paris climate talks and was honored by the Whitehouse as a champion for change. He is currently the co-board chair of Healthcare Without Harm.


Peter Testory
Director of Dining and Culinary Services, Housing Division
University of Wisconsin-Madison

Session: Food, Innovation, Service, Hospitality (FISH) Talks
Mainstage Session – Thursday 8/11 – 10:00-11:30 AM

Peter Testory is the Director of Dining and Culinary Services-Housing Division at the University of Wisconsin-Madison.  Testory has been in this role for five years, and has been in the foodservice industry for the past 30 years with 20 of those years in College/University Foodservice.  Starting his higher ed career at the University of Illinois Testory had the opportunity to work many different positions throughout the organization. Testory accepted this opportunity in Fort Collins, CO. After spending five years at CSU an opportunity became available at University of Wisconsin-Madison, and the rest is history. While spending the majority of his career on the culinary side of things, Testory has officially left his chef coat in the past.  Today Testory oversees a Dining program that has 6 AYCTE dining locations, 1 self branded full service coffee shop, 1 self branded smoothie concept, 1 full service Starbucks franchise, 3 convenient stores, autonomous vehicle delivery program, cook/chill and central production facility, 140 full time staff, catering, 500+ student employees, and just over $41 million in annual revenue.  In 2018 Testory was named by Foodservice Equipment & Supply magazine as one of the future leaders of the foodservice industry, and he could not be more excited about what the future of foodservice holds.


 

CONCURRENT & PRE-CONFERENCE SESSION SPEAKERS

Joe Carbonara
Editorial Director
Foodservice Equipment & Supplies

Session: Replace or Maintain: Fresh tactics on how to approach Capital Planning and Investments
Concurrent Session – Wednesday 8/10 – 3:30-4:30 PM

Joe Carbonara is editorial director for Foodservice Equipment & Supplies and restaurant development + design magazines. Prior to becoming Editor in Chief for FE&S in 2004, Joe was a marketing manager for SmithBucklin Corp., where he spent six years working with the North American Association of Food Equipment Manufacturers. A diehard Cubs fan, Joe is also a fan of the finer things in life such as an ice cold can of Pabst Blue Ribbon. You can follow Joe on Twitter @FES_Editor.


Steve Cerullo
Senior Director of Hospitality Services
Geisinger Health System

Session: A Roadmap to Creating a Best-in-Class Retail Experience and Ecosystem
Concurrent Session – Wednesday 8/10 – 3:30-4:30 PM

Steve is the Senior Director of Hospitality Services at Geisinger Health System. He has been with Geisinger Health since 2003. Prior to his current role he served as Senior Director Foodservice Geisinger System responsibility for all Foodservice locations in the Geisinger System including Geisinger Medical Center, Wyoming Valley, Community Medical Center Scranton, South Wilkes Barre, Shamokin, Bloomsburg, Lewistown, Jersey Shore, Muncy, Marworth, and the Geisinger College of Medicine. Steve has received numerous awards, including the 2021 Premier Light in the Storm Award, the 2017 AHF Benchmarking Award for Excellence, and the 2021 Foodservice Equipment Reports “Young Lion Award”. Steve holds a Bachelor of Science degree from Penn State University in Hotel, Restaurant and Institutional Management.


Lisette Coston, RD, MBA
Executive Director of Support Services

Saint Francis Health System

Session: Replace or Maintain: Fresh tactics on how to approach Capital Planning and Investments
Concurrent Session – Wednesday 8/10 – 3:30-4:30 PM

Lisette Coston is a Registered/Licensed Dietitian with a MBA and 36 years of foodservice management experience. Currently Executive Director of Support Services, overseeing Nutrition and Food Service, Environmental Services, Patient Transportation, Laundry, and Interior Design for Saint Francis Health System in Tulsa, Oklahoma, a six hospital system totaling 1,219 beds, and includes 10 retail venues.  Greatest accomplishments include: “IFMA 2014 Silver plate recipient” for Healthcare, being recognized as “2011 Food Service Director of the Year, “Food Service Director of the Month” in March 2011, Premier “Illuminating Excellence” award 2010, and “Spotlight on Innovation” award in 2009 and 2006. Professional experience includes: administrative leadership for multi-departments, converting three of the SFHS hospitals from Cook Chill to Room Service, bringing satisfaction scores from 50% to greater than 90%. In the past three years planned, coordinated, and completed renovation projects for 6 of 10 retail venues, three catering spaces, and two physician lounges. Over the next three years will complete renovation projects for Saint Francis Hospital kitchen, remodel Laureate Psychiatric Clinic and Hospital to increase volume and add staff feeding, and build a complete new kitchen and retail operation in a new bed tower at Saint Francis South. In 2011 served as AHF Treasurer, and past board positions of legacy organization HFM. President of AHF in 2014-2015. Chair for Premier Food Service committee in 2014. Currently a Board Trustee for Tulsa Community College and a board member for Saint Francis Credit Union. 


George Cranmer
Vice President

Trinity Health Hospitality & Support Services

Session: A Roadmap to Creating a Best-in-Class Retail Experience and Ecosystem
Concurrent Session – Wednesday 8/10 – 3:30-4:30 PM

George has a proven track record of success, particularly in Support Service Management. His diverse background touches on many healthcare support service, operational and ancillary areas. Over his career, he has built successful patient and customer centered services while maintaining optimal scales of sustained efficiency to deliver optimal performance for stakeholders and customers alike. George has served Trinity Health for nearly 20 years in a variety of local, regional and national leadership capacities. Under his leadership, George’s vision of leveraging scale to develop a national Integrated Support Services solution leveraging Trinty Health’s size, scale and talent was realized. In 2015, Trinity Health’s insourced Integrated Program (Hospitality Services) was developed, incepted and launched, supporting ancillary support services such as Food & Clinical Nutrition, Security and Environmental Services. Today, the program supports operations in over 50 acute care hospitals with managed volume exceeding $350 million dollars. Since inception, the Hospitality Services Program at Trinity Health has exceeded targets for improving OPEX performance and guest satisfaction while leveraging Trinity’s size and scale to realize scale and efficiencies, improving financial and operating performance. 


Michael S. Fenster, MD
Chef Dr. Mike

Cardiologist. Professor. Chef. Author. Storyteller.

Session: Culinary Medicine
Concurrent Session – Wednesday 8/10 – 3:30-4:30 PM

Michael S. Fenster, MD, better known as Chef Dr. Mike, is only one of a handful of physicians worldwide to hold both culinary and medical degrees and is the only Interventional Cardiologist and Professional Chef to do so. He is also the only cardiologist with joint academic appointments in both the Medical and Culinary Arts; he holds dual appointments from The University of Montana in the Culinary Arts Program at Missoula College and teaches Culinary Medicine at The College of Health. His Culinary Medicine course at The University of Montana is amongst the first of its kind in the United States. He is also an Assistant Professor of Medicine at The Kansas Health Science Center, Through his Culinary Medicine university courses, speaking events, articles, books, personal outreach, and television and other media appearances, Chef Dr. Mike offers an inspirational pathway to people all over the globe. Chef Dr. Mike has become the voice of Culinary Medicine, empowering people to take control of their health, wellness, and happiness through a positive relationship with food. It is only by reconnecting, re-examining, and re-forging our relationship with food and by extension our relationship with each other, society, and the planet that we can create a sustainable pathway towards vibrant health for ourselves and all involved across the globe. With his unique set of qualifications, there is no one better equipped to take us on this journey founded on modern, evidence-based science that returns us to our roots with a sensible and organic approach to eating whole and wholesome foods. In the quality of our own food experiences lie the keys to our own health, wellness, and happiness. Won’t you take a seat at the Culinary Medicine table, it is a far richer feast than you ever imagined?


Mike Folino, MBA RD LDN
Director of Support Services

Akron Children’s Hospital

Session: The Future is Now: Leveraging technology to combat the next wave of obstacles
Concurrent Session – Thursday 8/11 – 1:30-2:30 PM

An operations leader with 20 plus years of experience spanning retail, food management and environmental services. Mike is a two-time graduate of The Ohio State University, first in Medical Dietetics, then later with his Master’s in Business Administration.  Throughout his career, Mike has applied strategic thinking, operations oversight, change management and team leader development to create positive outcomes. Active in leadership roles in professional organizations and an invited national speaker.  Mike is currently serving as the Director of Support Services at Akron Children’s Hospital.  Prior to Joining the Akron Children’s Team, Mike started his career in long term care and then moved to The Ohio State University’s Wexner Medical Center; while there Mike led and co-led 2 different projects awarded Best Concepts from Food Management Magazine.  In 2015 Mike competed in the AHF Culinary Competition and in 2019 he was part of a team featured as guest culinarians at Epcot’s Food and Wine Festival.


Dana Fillmore, RDN
Healthcare Customer Marketing Manager

Gordon Food Service

Session: Celebrate Cultural Diversity with Culinary Traditions
Concurrent Session – Thursday 8/11 – 1:30-2:30 PM

Dana Fillmore, RDN, received her BS in Dietetics from Eastern Michigan University.  She is the Healthcare Marketing Manager for Gordon Food Service where she provides industry guidance shaping sales and marketing strategy within the healthcare and senior living segments, assuring relevant products, tools and solutions to meet customer business needs.  Dana has presented on food and nutrition service topics to a variety of national foodservice industry associations, including Argentum Senior Living, Association of Food and Nutrition Professionals, Association of Healthcare Foodservice, and at multiple Gordon Food Service industry events. Dana has served in various capacities for national nutrition and foodservice industry associations, including Past Chair for DHCC, Delegate at Large for the ANFP, and Business Partner Director for Michigan Association of Healthcare Foodservice.


Amanda Goldman, MS, RD, LD, FAND
Healthcare Industry Sales Strategist

Gordon Food Service

Session: Celebrate Cultural Diversity with Culinary Traditions
Concurrent Session – Thursday 8/11 – 1:30-2:30 PM

Amanda Goldman obtained her B.S. in Dietetics from Miami University and her M.S. in Clinical Nutrition from the University of Kentucky. She completed her dietetic internship at UK Hospital. Amanda is currently the Healthcare Industry Sales Strategist for Gordon Food Service. In this role, she utilizes her background to serve as a segment customer operational and financial subject matter expert for the national healthcare sales team. Prior to this position, Amanda was the System Director for the Catholic Health Initiatives Food & Nutrition Services national program. At CHI, she helped to implement room service dining, healthy food initiatives, as well as a comprehensive malnutrition program. Amanda volunteers on a number of committees affiliated with the Academy of Nutrition and Dietetics. She is also a member of multiple dietetic practice groups and a Past Chair of Management in Food & Nutrition Systems. In addition, she is an Association for Healthcare Foodservice Industry Advisory Board member, and a Past President of the Kentucky Academy of Nutrition and Dietetics. She is passionate about food & nutrition, and has been speaking for several years at multiple state & national association events on a variety of timely topics.


Christine Guyotte
Principal

Rippe Associates

Session: Replace or Maintain: Fresh tactics on how to approach Capital Planning and Investments
Concurrent Session – Wednesday 8/10 – 3:30-4:30 PM

Christine Guyott is a principal with Rippe Associates, a Minnesota-based foodservice design and consulting firm. She is a registered dietitian with over 30 years of experience in the foodservice industry, including more than 25 with Rippe. Christine heads Rippe’s healthcare design team, which is involved in projects across the country ranging from large academic medical centers to critical access hospitals. Her contributions to the industry have been recognized with numerous accolades, including FE&S and FER Consultant Awards in 2018 and 2017, and the 2018 AHF Making a Difference Award. She has been a member of the Association for Healthcare Foodservice since its inception in 2009 and a member of Foodservice Consulting Society International since 2010. She is the incoming FCSI Board of Trustees chair, a former AHF board member, and has served on several committees in both organizations for over 10 years.


Joyce Hagen-Flint
Founder

Hagen Flint Collaborative

Session: Effective Financial Management & Leadership Skills for Food & Nutrition Services
Pre-Conference Session – Tuesday 8/9 – 9:00-12:00 PM

Joyce Hagen-Flint is an industry-recognized pioneer in healthcare food and nutrition service operations, committed to innovative management approaches, experienced in multi-unit management across the continuum of care, leading successful teams in acute healthcare, long-term care, senior care, community and commercial foodservice. She has been a professional consultant, educator, writer, speaker, project facilitator, and founded Hagen Flint Collaborative to continue supporting healthcare foodservice. Hagen-Flint retired as System Director of Integration for Trinity Health Hospitality Services, a shared service management model, providing management of Food & Nutrition Services and Environmental Services as a System Strategy for a $17 billion healthcare system with presence in 22 states. Hagen-Flint began developing a shared service approach to food and nutrition in 1984. She has continued to be part of this approach in four different healthcare systems, promoting the concept that a management model that takes advantage of a healthcare system’s size and scale, while aligning with its mission, vision and values can outperform other approaches. She was nicknamed the two million dollar woman, after leading teams to save an average of more than $2million per year in two different healthcare systems over the course of the last 10 years. Joyce is a past president of ASHFSA, a legacy association of the Association for Healthcare Foodservice (AHF). She was part of the inaugural board of directors of AHF and a founding member of the Michigan Association for Healthcare Foodservice. Among her many industry awards are the 1986 NRA Great Menu Award, 2005 ASHFSA Jacques Bloch Award, 2005 NAFEM Doctorate of Foodservice Award and the 2013 HealthTrust Member of the Year Award, among many others. Joyce has a BS in Human Ecology and Education from Michigan State University and a Master of Science in Healthcare Administration (MSA) from Central Michigan University.


Neal Lavender
Executive Director of Food and Nutritional Services

JPS Health Network

Session: Disaster Survival Kit
Concurrent Session – Thursday 8/11 – 1:30-2:30 PM

Neal Lavender has spent twenty-eight years helping hospitals, as well as individuals, make the connection between value-driven practices and bottom-line results.  He has been a leader at some of the most highly recognized foodservice departments in the world including: University of Texas Medical Branch, Texas Health Presbyterian Hospital of Dallas, Louisiana State University Hospital, Grady Memorial Hospital, University of Maryland Medical Center and Florida Hospital of Orlando. Neal is currently the Executive Director of Food and Nutritional Services at JPS Health Network.  JPS Health Network is a 578-bed acute care hospital with a network which includes more than 46 community-based clinics, including 20 school-based clinics. Neal earned his Bachelor of Science in Hospitality Management from East Carolina University and a Master of Science in Health Services Administration from Central Michigan University.  Neal received his certification as a Professional in Human Resources (PHR) from the Society for Human Resources Management. He also is a Certified Dietary Manager (CDM) and Certified Food Protection Professional (CFPP). Neal is a Director at Large with the Association for Healthcare Foodservice National Board (2020 – Present).  He also serves on the AHF National Membership Committee. 


Julie Meddles, MS, RD, LD
Director of Nutrition Services

The Ohio State University Wexner Medical Center

Session: Replace or Maintain: Fresh tactics on how to approach Capital Planning and Investments
Concurrent Session – Wednesday 8/10 – 3:30-4:30 PM

During Julie’s 23 years at The Ohio State University Wexner Medical Center, she has fulfilled many roles; as a dietitian, operations manager, and now Director of Nutrition Services. She recently added the profitable Gift Shops to her responsibilities.  Julie began her career in practice as an oncology clinical dietitian. As Director of Nutrition Services for the OSUWMC health system, her department administers quality nutrition care and food service operations for patients, staff, students, visitors and the communities they serve. Julie is a certified facilitator who enjoys working with staff to develop their leadership, communication and interpersonal skills.  She embraces change leadership and enjoys being an advocate for staff and patients. Julie has served in many leadership positions in professional organizations during her career.  Volunteer leadership, locally and nationally, with the Academy and it practice groups, AHF, IFMA and Vizient has been some of the best opportunities to both contribute and grow in her career. Currently, Julie serves as Chair of IFMA’s Healthcare Food Service Leadership Council, Chair of Association for Healthcare Foodservice Benchmarking Committee, MFNS DPG Treasurer, and member of Vizient Food Contracting Council.


Drew Patterson, CEC, CCA
Regional Accounts Manager
Zink Foodservice

Session: The Future is Now: Leveraging technology to combat the next wave of obstacles
Concurrent Session – Thursday 8/11 – 1:30-2:30 PM

Drew has been in the culinary field for over 28 years with experience ranging from private county clubs, corporate restaurants and healthcare. He has participated in and won multiple contests on a local and national level. Drew currently holds an Associate’s Degree in Culinary Arts and a Bachelor’s Degree in food and beverage management. Drew has helped lead teams and has personally participated in The Ohio State Fair, FCCLA, Prostart, ACF Presidents Gala, ACF golf outing, ACF Clambake, Kids in the Kitchen, Skills USA, Taste to Remember, Taste the Future and has been a presenter at multiple trade shows and conferences regionally and nationally. Drew also currently serves on the board of directors for The Columbus ACF Chapter as well as the Chefs Food advisory committee. Drew was most recently awarded Columbus Ohio’s “Chef of the Year” award for 2016. Drew is currently a Regional Accounts Manager for Zink Foodservice in Columbus, Ohio focusing on Healthcare and Education facilities.


Becky Smith, CFSP
Project Executive

Clark Food Service Equipment

Session: Replace or Maintain: Fresh tactics on how to approach Capital Planning and Investments
Concurrent Session – Wednesday 8/10 – 3:30-4:30 PM

Becky Smith CFSP, has been with Clark Food Service Equipment (CFSE), the #1 Food Service Equipment and supplies dealer in the United States, for almost 19  years.  In her current role as a Project Executive Becky assists partners streamline their day to day Food Service Equipment and Smallwares needs by allowing partners to get what they want, when they need it and at the right price.  Becky has a passion to work alongside CFSE partners to make the Equipment and Supply category easy, innovative and even a little fun. Becky graduated in 2001 from The Pennsylvania State University with a degree in Hospitality Management.  After graduation, she worked for a variety of hotel, park and catering locations until she found her home at Clark. 


Cory Sullivan
Chief Operating Officer

Health Hospitality Partners

Session: A Roadmap to Creating a Best-in-Class Retail Experience and Ecosystem
Concurrent Session – Wednesday 8/10 – 3:30-4:30 PM

Cory Sullivan is the Chief Operating Officer at Health Hospitality Partners (HHP), a boutique real estate developer on a mission to bring hospitality to healthcare. After spending the first 4 years of his career at Union Square Hospitality Group on management teams at iconic restaurants Union Square Cafe and Maialino, he then moved onto the corporate team at Crafted Hospitality as Tom Colicchio’s Chief of Staff. During his tenure with Tom, he oversaw new concept development, corporate strategy, strategic partnerships, and impact initiatives. At HHP, Cory works closely with healthcare executives and retail operators to develop collective visions for modern retail ecosystems in healthcare facilities around the country, which the HHP team then brings to life at zero cost to partner institutions. Outside of work, Cory is an avid golfer and home cook.


Almarie Talavera, NDTR
Nutrition Manager, Purchasing Logistics & Gift Shop

JPS Health Network

Session: Disaster Survival Kit
Concurrent Session – Thursday 8/11 – 1:30-2:30 PM

Almarie Talavera, NDTR, is the Nutrition Manager of Purchasing Logistics & Gift Shop for JPS Health Network. Almarie earned her Bachelors of Science in Dietetics from Arizona State University and her certification of Master Gardener from the University of Arizona. She has been a leader in the Littleton ESD, Kyrene ESD, and Azle ISD. She is service-driven; she has a vast knowledge of supply chain management, daily operations, training, operational cost analysis, process improvement plans, and sustainability.


Bruce Thomas
Vice President Hospitality Services
Geisinger Health System

Session: A Roadmap to Creating a Best-in-Class Retail Experience and Ecosystem
Concurrent Session – Wednesday 8/10 – 3:30-4:30 PM

Bruce joined Geisinger in 1987 as Production Manager of Foodservices at Geisinger Medical Center in Danville, Pa. In his current leadership role Bruce has administrative oversight for Hospitality Services functions including the Digital Print and Mail Center, Volunteer and Retail Services, Guest Services Operations, (Valet, Shuttle Bus services, Greeters) Foodservices, Environmental Services, The Pine Barn Inn Hotel and Restaurant, Support Services Quality and Regulatory Compliance and he chairs the Travel and Business Reimbursement committee for the system. Bruce is the 2011 winner of the International Food Manufacturers Association Silver Plate Award for the healthcare sector and he received the Association for Healthcare Foodservice Lifetime Achievement Award in 2010. Additionally, he received the Alumni of the year award from the Penn State Hotel and Restaurant Society in 2011. He is a Past President of the National Association of Health Care Foodservice Managers (HFM) and was instrumental in the creation of the Association for Healthcare Foodservice (AHF). Bruce is a graduate of the Hotel Restaurant and Institutional Management program at Pennsylvania State University and earned his M.B.A. at Bloomsburg University.  In his spare time, he tries to spend as much time as possible with his wife, two children and three grandsons.


Chef Dugan Wetzel
System Executive Chef
Eskenazi Health

Session: Celebrate Cultural Diversity with Culinary Traditions
Concurrent Session – Thursday 8/11 – 1:30-2:30 PM

Chef Wetzel has been with Eskenazi Health in Indianapolis Indiana for the past three years; originally as the Chef Administrator of Café Soleil and now as System Executive Chef. Prior to that, he was the Chef and Culinary Coordinator at Reid Health in Richmond Indiana for 7 years. In total, Chef Wetzel has been working in kitchens for the past 13 years.  In 2021 Eskenazi Health was awarded the Best Menu Concept Award from Food Management for its Passport Menu. Each week highlighted different regional cuisines and cultures throughout the world. In all, there were over 500 new recipes created throughout the program that were utilized in all of its retail operations.