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
CEO Emeritus
Gundersen Health System

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

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.


Jeanine Cosgrove-Albert
Vice President
At Your Service Staffing

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

With a family-owned and operated Brooklyn restaurant bearing her last name and army cook blood in her veins, a career in the hospitality industry was the inescapable path for Jeanine Cosgrove-Albert, Vice President of At Your Service Staffing. However, it wouldn’t be until after she pursued a degree and career in social work that she realized this to be her fate. Now, 23 years later Jeanine serves in a leadership position with At Your Service Staffing, a hospitality company focused on providing front of house staffing solutions for clients across the East Coast. Although her current role with the company is partner and business development focused, she can often be found serving as a mentor for the next generation of At Your Service Staffing managers. When not working, Jeanine enjoys entertaining and spending time with her beloved husband, Douglas and basketball loving 10 year old son, Jonah.


Kaitlyn Nishimi
Management Recruiter
Pacific Retirement Services

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

Working within the healthcare and senior living industry for the entirety of her career, Kaitlyn started with Pacific Retirement Services, Inc. as a Manager in Training learning the ins and outs of every department and looking for opportunities for improvement. In addition to providing cross-functional support to those teams, she managed the development of standardized job descriptions and an employee engagement and reference survey system company wide.

Since then, Kaitlyn has provided on-the-ground support as the founding HR Partner at Mirabella at ASU, staffing and managing employees from the ground up after opening the building mid-pandemic. She now supports PRS at a more global level, recruiting for all manager and director positions for the company, as well as all dining-related positions. Stepping into the role at the height of staffing issues, she’s managed to reduce leadership turnover and make key hires for company success.


Seth Grant, CDM, CFPP, LSSBB
Director of Food & Nutrition and System Food Strategy

Eskenazi Health

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

Seth Grant is the director of food and nutrition and system food strategy for Eskenazi Health, one of America’s largest essential health care systems, located in Indianapolis. Grant has worked at Eskenazi Health since 2012, overseeing foodservice operations, and has helped the organization become a national leader in local procurement and community feeding initiatives. Grant’s career began in his family’s restaurants, and then years working in higher education foodservice at Purdue University before finding his passion in healthcare. Grant received a degree in communications from Ivy Tech State College/Purdue University, and became a certified dietary manager in 2020, having completed dietary manager training through the University of Florida. An active member in the Association for Healthcare Foodservice, Grant is currently president of the Hoosier-Buckeye chapter, was the recipient of the 2019 Spotlight Award highlighting his work on local food procurement, and a 2021 recipient of the Partnership in Leadership award. In 2018 Grant was also appointed by Indiana Lt. Gov. Suzanne Crouch as a commissioner for Indiana Grown, a statewide branding initiative created by the Indiana State Department of Agriculture which helps easily identify products produced in Indiana, and continues to serve the State of Indiana in this role. An Indiana native, Grant resides in the Indianapolis area with his wife and three children.


 

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.


Benita Gingerella
Senior Editor
Foodservice Director

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

Benita is a Senior Editor for FoodService Director and has been with the publication since 2016. In addition to covering various sectors of the noncommercial industry, Benita is also responsible for several of the FSD’s most beloved series, including Anatomy of a Renovation. In her spare time, Benita is an avid restaurant-goer and loves to travel extensively.


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 Guyott
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.


Dan Henroid
Director, Nutrition & Food Services
UCSF Health

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

Dan is the director of the Department of Nutrition and Food Services (NFS) at the University of California, San Francisco (UCSF) Health system where he is responsible for patient meal services at three hospitals totaling 841-beds, seven retail food operations with a combined sales of $12 million, catering and conference services with annual sales of $3 million, 3 gift shops with annual sales of $2 million plus oversight of inpatient and outpatient nutrition services.  He has overseen the creation or renovation of all retail food outlets at UCSF and oversees other nontraditional programs such digital signage, an interactive patient experience system, and a fleet of 33 robots.  In addition to these responsibilities, he serves as the health system’s sustainability officer. Dan and the team have remained very busy during the pandemic by reopening a hospital including building and opening a new kitchen for that hospital, planning for 2 new hospitals and medical office building, and launching a mobile ordering solution as well as keeping the team focused on dealing with the challenges of the day. To find out more about Dan, see his Linked In profile at https://www.linkedin.com/in/danhenroid/.  To learn more about UCSF Health Nutrition and Food Services, please visit http://nutrition.ucsf.edu/.


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.


Chef Timothy Schoonmaker CEC, WCEC, CCA, CDM, CFPP, FMP, MCFE, CHESP
Corporate Director and Executive Chef

Centra Health

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

Chef Schoonmaker is Corporate Director and Executive Chef for Centra Health in Lynchburg, Virginia and has worked in the healthcare industry for 21 years in both contract and self op foodservice operations. Chef is a Certified Executive Chef and Certified Culinary Administrator, a Certified Dietary Manager/Certified Food Protection Professional, and recently achieved certification as a Certified Healthcare Environmental Services Professional. Chef Tim serves on the board for the Association for Healthcare Foodservice, and for Big Brothers/Big Sisters of Central Virginia.


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.


Kevin L. Vos
Senior Director
Spectrum Health Hospitality Support Services

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

Kevin Vos is the Senior Director of Hospitality Support Services for Spectrum Health Delivery System. He is responsible for the strategic planning as well as the oversight of high quality patient and guest services functions across our nationally awarded integrated health system. Whether Kevin is concentrating on disrupting the typical “institutional” food chain or coming up with unique solutions to help change nutritional behavioral, Kevin’s goal is to improve the health of the community through nourishment, education and wellness. Most recently, Kevin was awarded the spotlight award from the Association of Healthcare Foodservice. The AHF Spotlight Award is presented to members who have enhanced operations through technology, program development, implementation, innovation and/or creative use of managing finances. Kevin is very proud of the entire Nutrition Services team at Spectrum for this recognition.


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.