Matt Wilson is an experienced leader in healthcare food service and operations. As the South Region Director of Food and Nutrition for CommonSpirit Health, he oversees services across 32 hospitals, managing 500+ employees and a $15 million retail portfolio. He is known for fostering collaboration and delivering high-quality food experiences for patients, visitors, and staff. With expertise in food safety, compliance, and team development, Matt has trained professionals in FDA regulations and food safety protocols. In previous roles, he has led LEAN process improvements to boost efficiency and patient satisfaction and managed large-scale food service projects from start to finish. Matt holds a Bachelor of Science in Hospitality Management, as well as degrees in Culinary Arts and Hotel & Restaurant Management. He is a Certified Executive Chef (CEC), Certified Dietary Manager (CDM), and a former ServSafe instructor. An active member of AHF, ACF, and ANFP, Matt leads with integrity, excellence, and a focus on patient-centered care.
