Seth Grant, CDM, CFPP is the Director of Food Strategy and Retail Operations 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 he spent seven years working in higher education foodservice at Purdue University before finding his passion in healthcare. Grant actively serves his community and stays highly involved with community feeding organizations throughout the state. Grant is currently serving as the President-elect for the AHF Hoosier Chapter. Grant was the recipient of the 2019 AHF Spotlight Award for his work on local food procurement. In recognition of his procurement efforts, Grant was appointed by Indiana’s Lt. Governor to serve a four-year term as a commissioner for Indiana Grown, a statewide branding initiative.
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.
Julie Jones, MS, RD, LD is currently serving as the Director of Performance Learning for Ruck Shockey Associates, a foodservice operational consulting firm, where Julie is supporting learning development for operational leaders. Julie has significant experience developing high performing teams, talent and strategic vision while delivering outcomes for Nutrition Services at The Ohio State University Wexner Medical Center (WMC), a 7-hospital system located in Columbus, Ohio. She served in progressive leadership roles starting as a staff dietitian in 1988 and serving 14 years as the Director of Nutrition Services before retiring in 2018. Julie’s strengths lie in translating ideas into practice, directing teams and developing a positive work culture. She and her team won numerous awards for innovative design, service delivery and technology applications. Julie has served as President for both the Ohio Academy of Nutrition and Dietetics as well as the Association for Healthcare Foodservice. She has received the highest awards from these Associations for both leadership and the advancement of practice in her field. She has been awarded the IFMA Silver Plate for Healthcare Foodservice in 2015 recognizing the best in operational talent for the industry.
Joyce Hagen-Flint is an industry-recognized pioneer in healthcare food and nutrition services, committed to innovative management approaches, experienced in multi-unit management across the continuum of care, leading teams in acute healthcare, long-term care, senior care, community and commercial foodservice. 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 has led two different healthcare systems in saving an average of more than $2M per year.
Eric Eisenberg, CEC, CCA has been instrumental in improving the image of healthcare cuisine to fresh, healthy food, offered in an appetite-appealing presentation. Since his earliest days at as corporate executive chef at Swedish Health services in Seattle, he promoted the concept that food served in healthcare should be as good, if not better than in any other foodservice segment. He has supported this concept by creating operational environments that inspired team workers and created energy and enthusiasm throughout his operations. As important as the food itself, is the impact this philosophy has made on chefs and culinary professionals in the industry. With Eric’s recent transition to the Senior Living segment, he has already initiated these same philosophical and tangible approaches to culinary and foodservice offerings, within this new environment and vital segment within Healthcare. Eric has been awarded the IFMA Silver Plate for Healthcare Foodservice for 2020.
Mark DiDomenico has been following trends in the Foodservice market for 30 years. His career started at the NPD Group, where he worked tracking restaurant trends. From there, he transitioned to the client side, working for Kellogg and later Sara Lee, supporting their sales, marketing and innovation efforts as Director of Insights. In his current role, Mark is leveraging his significant experience helping many different foodservice operators and manufacturers develop critical insights for their strategy, sales, marketing, and new product development efforts, across all menu categories
Stephanie Giraulo leads the CLIMB Leadership Rounding program at St. Charles Hospital which aims to transform the progression of patient care, drive efficiency in operations and achieve performance excellence throughout the organization. Additionally she is the Director of Food & Nutrition at St. Charles Hospital and St. Catherine’s of Siena Medical Center where she oversees the inventory, ordering, production and delivery of approximately 2,000 meals per day. Ms. Giraulo is a Registered Dietitian. She received her Bachelor’s degree in Nutrition from LIU Post and completed her MBA at SUNY Stony Brook. She is a Certified Professional in Patient Safety and a Certified Patient Experience Professional.
FISH Talk Speaker
Ben Anderson has spent the last decade helping operators understand and implement mobile technology into their dining environments. Working on the forefront of the industry at Tapingo, now Grubhub, Ben partnered with many of the country’s top dining programs to help shape the modern area of retail service. An expert in both the technological and food services sides of the business, Ben is able to foresee and understand trends and how they will impact customers and the restaurants they love. When he’s not in a committee meeting or attending a conference, Ben enjoys live music, basketball, and optimistically rooting for the Minnesota Vikings.
Annette Mica, MS, RD, LD is the Senior Director of Food and Nutrition Services for Children’s Health in Dallas. She joined Children’s Medical Center in 2005 as a pediatric dietitian and worked her way up to the Director of Clinical Nutrition three years later. In 2012, she was asked to oversee the food service operations and “learn the business”. She opened textbooks, made connections with peers, made phone calls, asked a million questions, and hired a consultant. One year later Children’s moved from a contracted to a self-operated facility. She attributes a lot of her success to her years of experience in various industries and what they taught her about being resourceful and persistent. Her mantra is that opportunities to improve exist every day whether in staff competency and growth, department processes, financial performance, or new innovations and success occurs when leaders seize these opportunities.
Nancy Lane, Senior Designer, Visual Merchandising & Product Concepts. Nancy Lane is a voice for all foodservice operators. From her work with Lakeside, Multiteria, and Alluserv she is THE conduit to the people in the trenches, planning and delivering foodservice solutions. She is also a designer specializing in visual merchandising and product concepts, and has experience working with operators in all foodservice markets. She is constantly researching real insights from policymakers, local operators, and consultants, allowing her to be at the forefront of knowledge on product challenges and solutions across the industry. Nancy is currently working with foodservice operators on re-opening research and plans that support functional and safe post-COVID-19 atmospheres.
Originally from Brooklyn, New York, Angelo has earned a Bachelor’s degree in Dietetics, a Master’s degree in Public Health, a Culinary Arts degree and a Doctor of Public health degree in Health Policy. He holds the distinction of being the only Certified Executive Chef and Registered Dietitian to practice at the Doctoral level. He has worked for over 30 years in foodservice management in a variety of acute and long-term care settings. Angelo is fortunate to have worked at such prestigious institutions as UNC Health Care, Cleveland Clinic and Johns Hopkins. He has taught at several universities including his most recent position at the UNC Gillings School of Global Health.
Chef Rocky Dunnam
Chef Rocky Dunnam is the Executive Chef of Dining and Nutrition Services for Missouri University Health Care in Columbia, MO as well as Owner / Executive Chef / Consultant for Rock’D Recipes chef consulting. He is a graduate of Le Cordon Bleu, Certified Executive Chef and Culinary Administrator with the American Culinary Federation (CEC, CCA), Certified Executive Chef with the World Association of Chefs’ Societies (WCEC), and a Certified Dietary Manager / Certified Food Protection Professional (CDM/CFPP) with Association of Nutrition and Foodservice Professionals. He serves on ANFP’s Young Advisory Council and Young Member Task Force.
William D. Anderson
SVP Noncommercial Foodservice, Publisher, FoodService Director Magazine, Winsight Media & Events. Bill has been in foodservice media for 30+ years starting as a Regional Sales Director with Restaurant Business and FoodService Director magazines. After a 3-year stint with Restaurants & Institutions magazine as Director of National Accounts, Bill returned to FoodService Director magazine as Publisher eventually becoming Senior Vice President of Noncommercial Foodservice at Winsight Media. He is also Conference Director for MenuDirections Conference. FoodService Director’s Food & Culinary Conference exclusively for Noncommercial Foodservice. He is a member of AHF’s Industry Advisory Board, ANFP, NACUFS and is a member of Trinity Health System’s Food & Nutrition Services Council.
Heather Tallman is the Program Director for Indiana Grown: the local agriculture marketing initiative for the Indiana State Department of Agriculture. Indiana Grown markets and promotes all agricultural products that are packaged, raised, grown and processed in Indiana. Indiana Grown staff connects buyers with the locally grown and made products they are looking for while also working with hospitals, schools, and institutions to purchase more food that was processed or grown in Indiana. Heather Tallman has over 14 years of experience with food and agriculture messaging. As the owner of Kitchen Sink Media, Heather worked with brands large and small to develop content for shoppers just like her. Later on Heather transitioned to Indiana Grown to educate consumers on the bounty of Indiana’s agriculture industry.
Chef Timothy Schoonmaker, MBA, CEC, WCEC, CCA, CDM, CFPP, FMP, MCFE. Chef Schoonmaker is a graduate of Johnson & Wales University and is currently the Director and Executive Chef for Centra Health Culinary Creations. Chef Schoonmaker has worked in the healthcare industry for 20 years. Chef Tim is a Certified Executive Chef and Certified Culinary Administrator through the American Culinary Federation, serving as the education chair for the Southwest Virginia Chefs Association, and is a Certified Dietary Manager and Certified Food Protection Professional, serving as the membership chairperson for the Association of Nutrition Food Service Professionals Virginia Chapter. Chef is also a member of the Associate for Healthcare Food Service, serving on the benchmarking committee and conference planning committee, and serves as a mentor and President of the board for Big Brothers, Big Sisters of Central Virginia.
Julie Meddles, MS, RDN, LD. Healthcare food and nutrition operations leader at The Ohio State University Wexner Medical Center for over 21 years. Julie began her career in practice as a clinical dietitian before moving on to a variety of management roles in Nutrition Services. Her primary responsibility currently is Director of Nutrition Services for the OSUWMC health system. Her department administers quality nutrition care and food service operations for patients, staff, students and visitors in Wexner Medical Center facilities and the communities they serve.
David Edwards is currently the System Director of Food & Nutrition Services at Edward-Elmhurst Health, in Chicago Illinois. In 2016, Dave was awarded the Spirit of Planetree Caregiver Award by Elmhurst Hospital and received the Future Horizon Award by the Association of Healthcare Foodservice. Currently, Dave oversees all foodservice operations within the EEH Health System, which includes Elmhurst Hospital, Edward Hospital and Linden Oaks Hospital. Dave is currently in the process of standardizing the food & nutrition programs between the three hospitals. Dave’s focus has been centered around creating a person-centered dining experience for patients, visitors and staff of EEH. Dave has held management positions at other large hotels and restaurants throughout the Chicago land area. Dave has over 18 years of hospitality experience, with 10 of the 18 years being in healthcare.
Leisa Bryant is a Mastered prepared Registered and Licensed Dietitian, and the Director of Food and Nutrition Services at MD Anderson Cancer Center in Houston. Leisa holds a Bachelor’s degree in Food and Nutrition from Hunter College, a Master’s degree in Community Health Education from Brooklyn College, and a Master’s in Business Administration from the University of Houston Downtown. Leisa has over 20 years of healthcare experience in Food and Nutrition, and has long championed “finding the sweet spot” for good nutrition, patient and employee satisfaction and business operations. Leisa was recognized as one of 2018 Future Foodservice Leaders by Foodservice Equipment and Supplies, was recognized in Foodservice Equipment Reports for her leadership in transforming the dining services program at Cobble Hill Health Center to a patient centered service, and was selected as Director of the month of November 2016 by Foodservice Director Magazine.
Leisa has a passion for teaching, learning and mentoring, and seize every opportunity to do just that. Leisa was an Adjunct Lecturer at Brooklyn College, and shares her knowledge as well as learn from her colleagues and industry experts via her active memberships in professional organizations such as AHF, AND, and ACHE.
Serving as the Senior Director, Zia provides the highest level of oversight for over 30 dining facilities at The Ohio State University, which serves over 10 million customers annually. He holds a bachelor’s and a master’s degree in business management from The University of Akron. Zia has 25 plus years of college/university dining experience. Utilizing his Lean Certification and Six Sigma training, Zia continually seeks to implement process improvement tools and strategies into dining facilities. His leadership has not gone unrecognized. He has been the recipient of The University of Akron’s highest accolade, the Order of the Phoenix. He has been involved in the industry from the beginning of his career and has held multiple national and regional leadership positions in NACUFS (National Association of College & University Food Services) including the president of the organization. In 2020, he received the Silver Plate award.
Angela is the Director of Nutrition Services at Hunterdon Medical Center in Flemington NJ. She has worked at the hospital for over 27 years with roles as a Clinical Dietitian, Clinical Manager, Assistant Director and for the last 14 years as Director. Currently, she is the Conference Co- Chair of the Association for Healthcare Foodservice 2020 Conference and is the 2021 Treasurer-Elect. Locally, she is an active member and on the board of the AHF- NJ serving twice previously as President. Hunterdon Medical Center recognized her in 2009 with a Leadership Excellence Award and in 2016 she received the Partner in Leadership Award at the national AHF conference. Angela earned her BS in Dietetics at SUNY Oneonta and also has a BA from SUNY Albany. In her free time, she enjoys spending it with her husband vacationing, fishing, kayaking and exploring new cuisines, microbrews and fine wine.
Dana Fillmore, RDN, received her BS in Dietetics from Eastern Michigan University. She is the US Healthcare Marketing Manager for Gordon Food Service. Dana uses her background in long term care to direct Gordon Food Service in providing tools and solutions for US Healthcare operators. Dana is a member of the Michigan Dietetic Association and the Academy of Nutrition and Dietetics. In recent years she has served in various capacities for national nutrition and foodservice industry associations, including Chair for Dietetics in Healthcare Communities, Delegate at Large for the Association of Nutrition and Foodservice Professionals, and Business Partner Director for Michigan Association of Healthcare Foodservice.
Ralph H. Goldbeck, A.I.A. is a Director/Owner of Kitchens To Go built by Carlin. Kitchens To Go built by Carlin designs and builds mobile, modular and containerized commercial kitchen units for sale or lease. KTG has built feeding units for all branches of the US Military as well as several international military groups. KTG has an established reputation for quality and dependability, with units operating throughout North America and in 28 countries worldwide. Mr. Goldbeck became a licensed Architect in 1984 and is a member if the American Institute of Architects. Mr. Goldbeck is the current 2020 Chair of the Industry Advisory Board for the Association of Healthcare Foodservice (AHF) and he was Co-Chair of the 2018 AHF National Conference. Mr. Goldbeck is also a member of the NAFEM/FCSI Liaison Committee and is a past Hennessey Traveler for the National Restaurant Association Educational Foundation. Mr. Goldbeck has served as a member of the Industry Advisory Boards for the National Association of College University Foodservice (NACUFS) and the Foodservice Consultants Society International (FCSI).
Kayla Otteson, MPH, RDN, LD is a registered dietitian and currently works as a patient services manager in Dining and Nutrition Services at University of Missouri Health Care in Columbia, Mo. She has worked in a variety of setting as a registered dietitian over the past 12 years, including clinical, community, retail and now food service management. She has found her niche in bridging the gap between food services and clinical nutrition. Helping people lead healthier and happier lives is her ultimate passion and reason for being a registered dietitian.
Bio coming soon
Dr. Veronica McLymont received her Doctorate in Organizational Leadership from the University of Maryland Eastern Shore, a Master of Science degree in Nutrition from Hunter College, and a Bachelor of Arts degree in Foods and Nutrition from Brooklyn College. She is a Registered Dietitian/Nutritionist, and a Certified Dietitian/Nutritionist, and a Certified Professional Life Coach, and a Lifestyle and Wellness expert. She has taught as an Adjunct Professor in a Master’s program at Hunter College, and is a Past President of the New York Chapter of the Association for Healthcare Foodservice, and a Past President of the Westchester/ Rockland/Dietetic Association. She has been a long-time partner with American Corporate Partners (ACP) a national nonprofit organization, where she has provided year-long mentorship to returning veterans as they transition into the civilian workforce. In 2008, Veronica was voted a Trend Setter by The American Society for Health Care Foodservice Administrators. In 2011, she was recognized as one of the 25 Most Influential Black Women in Business by The Network Journal. In 2018, 2019, 2020 she was named among the Top Women in Metro New York Foodservice and Hospitality by Total Foodservice Magazine.
Bio coming soon
John joined DM&A in 2017 after 10 years as a Healthcare Foodservice Director. Representing a large multi-unit healthcare organization, John was a member of a steering committee that resulted in the implementation of a national, organization-wide nutritional services program. This included directly implementing room service as the Foodservice Director at both a 350-bed and 250-bed hospital in Central Kentucky. John has over 20 years of practical experience in the kitchen as an Executive Pastry Chef, and General Manager in his earlier career in a fine dining capacity. With DM&A John has successfully worked with hospitals and healthcare organizations to implement process changes and efficiency & quality improvements.