MDR - Key Persons
Job Titles:
- Consiglio Regionale Del Veneto
Alessandro Sità is an expert in charcuterie, with 25 years of experience in the sector. Italian-born and raised in Europe, Alessandro studied Business & Languages at FUCAM (Belgium). He has launched major food brands in the North American market and Europe , he is an advisor on the board of several US food imports companies. He is currently the CEO of Parmacotto USA, a leader in fine cured meat Made in Italy. In 2018, Alessandro was bestowed the title of Knight by the President of the Italian Republic Sergio Mattarella.
Job Titles:
- Director of the Mucosal Immunology and Biology Research Center MassGeneral Hospital for Children, Boston, Massachusetts, USA / Professor of Pediatrics, Harvard Medical School
World-renowned pediatric gastroenterologist, research scientist and entreprenuer Alessio Fasano, MD, directs the Center for Celiac Research and Treatment at Massachusetts General Hospital for Children (MGH fC). He is also Division Chief of Pediatric Gastroenterology and Nutrition and director of the Mucosal Immunology and Biology Research Center at MGH fC.
A professor of Pediatrics at Harvard Medical School and professor of Nutrition at the Harvard T.H. Chan School of Public Health, Dr. Fasano is author of Gluten Freedom, a book for general readers about celiac disease, gluten-related disorders and the gluten-free diet. He is co-author of Gut Feelings: The Microbiome and Our Health, published in March 2021 by MIT Press.
Job Titles:
- Founder and CEO of STIRIXIS Group
Chef Alexander Ong has eaten and cooked around the world, and he incorporates all the flavors of his journeys into the food he lovingly creates. Born and raised in Malaysia, he launched his culinary career at the Shangri-La Hotel in Kuala Lumpur, where he built a foundation of classic French technique. He traveled the United States as a chef for Ritz Carlton, finally landing in San Francisco, where he built his legacy. At the right hand of legendary chef Jeremiah Tower at Stars, Ong found his most influential mentor, becoming a devotee of farm-to-table California cuisine. But his decades of experience with French, Italian and American food could not quell his passion to cook from the Asian canon of his heritage; he led the opening team of influential French-Vietnamese restaurant Le Colonial, then went on to helm the kitchen at Berkeley's acclaimed pan-Asian destination Xanadu. There he was named Rising Star Chef by the San Francisco Chronicle, setting the stage for his wildly successful turn as chef/partner of San Francisco's Betelnut Pejiu Wu. At Betelnut, Ong consulted with restaurateur and Chinese food icon Cecilia Chiang to create a truly unique dining experience, earning three stars from the San Francisco Chronicle and gracing the newspaper's Top 100 restaurant list for many years running. The Michelin Guide's Bib Gourmand category featured Ong's bold small plates for multiple years of his tenure there as well.
The father of two boys, Chef Ong has shifted his focus to inspiring and informing the next generation of diners, and now serves as the Director of Culinary Excellence at the University of Massachusetts Amherst, which has been named for Best Campus Dining by the Princeton Review for six years. He serves as a member of the Culinary Institute of America's Asian Cuisines Advisory Council and is a regular presenter at their annual Healthy Kitchens, Healthy Lives conference in Napa Valley. He relishes the opportunity to teach culinary courses to professional students when possible; his ramen and pho classes are highly sought after. In his spare time, he can often be found golfing or fishing (neither particularly well, he admits) or teaching his teenagers the art of folding the pleats of xiao long bao. He never met a noodle he didn't like.
Job Titles:
- Ambassador of Greece to the U.S.a
Alexis Kerner Olive Oil Sommelier Alexis Kerner, born in Philadelphia, is an expert olive oil taster who has resided in Seville, Spain for the past 14 […]
Job Titles:
- Dietitian Specializing in Chronic Disease Prevention
Job Titles:
- Writer and TV Personality
Amy Riolo Writer and TV personality As an award - winning author, chef, television personality, cuisine and culture expert, and educator, Amy Riolo is known for […]
Angelo Mojica Johns Hopkins Hospital Originally from Brooklyn, New York, Angelo Mojica has earned a Bachelor's degree in dietetics, a Master's degree in public Health, a Culinary […]
Angelo is a leader that is dedicated to his team. He is enthusiastic about health care and passionate about food. His persistence in striving toward the goal of elevating hospital food and service has led to a variety of industry leading programs. Angelo believes that hard work and fun can mutually exist. His decisions are driven by a simple principle: team members must hold one another accountable for the highest standards and treat each other with unwavering respect.
Job Titles:
- Manager of Barilla America from Guiding and Instructing Clients on Clinical Nutrition to Directly Working for Food Companies and Restaurants Anna 's [ ]
- RD Nutrition Manager of Barilla America
Anna L. Rosales, RD Nutrition Manager of Barilla America From guiding and instructing clients on clinical nutrition to directly working for food companies and restaurants Anna's
Job Titles:
- Vice President of Programs at the James Beard Foundation
Job Titles:
- Director, Consumer Insights at Technomic
- Is Director, Consumer Insights at Technomic
Anne Mills is Director, Consumer Insights at Technomic.
She has over 10 years of experience conducting both syndicated and proprietary consumer research studies for operators and suppliers in the foodservice industry in the U.S. and around the world.
Job Titles:
- President of the Hellenic Health Foundation
Antonia Trichopoulou, MD, PhD President of the Hellenic Health Foundation Antonia Trichopoulou, MD, PhD, is President of the Hellenic Health Foundation, Director of the World Health […]
Job Titles:
- Registered Dietitian
- the Domestic Dietitian
Brynn McDowell is a Registered Dietitian and creator of The Domestic Dietitian, a website dedicated to helping others create a Mediterranean Diet & Lifestyle in their own home.
Brynn's approach to the Mediterranean Diet is influenced by dishes she's enjoyed while traveling, as well as her own take on traditional meals designed to fit into the realities of time, budget and family.
Her goal is to help others learn how to adopt a Mediterranean style diet to meet their own goals, all the while enjoying good food and finding the joy of eating.
Job Titles:
- Certified Cheese Professional and Certified Cheese Sensory Expert
Born and bred in Brooklyn, Cara Warren is both a CCP (Certified Cheese Professional) and CCSE (Certified Cheese Sensory Expert) super curd nerd with over 15 years of cheese experience beginning as a Cheesemonger at Murray's Cheese to current Director of East Coast Sales for the French Dairy Cooperative Isigny Ste. Mère.
Cara is the current producer & host of the podcast ‘Cutting the Curd' where she speaks with other amazing folks in and around the cheese biz industry and a regular speaker at special cheese events across the country. She is a frequent contributor to the Prosumer Site The Cheese Professor and provides technical support and consulting for the Trade Buyer Only New York International Cheese Competition.
Job Titles:
- Director of Nutrition
- Director of Nutrition, Institute of Culinary Education
Job Titles:
- Senior Regulatory Advisor - Italy and Switzerland
- Senior Regulatory Advisor, Registrar Corp
Job Titles:
- Director of Industry and Government Relations, Registrar Corp
Job Titles:
- Deputy Director, Legislative Affairs at CSPI
- MPP Deputy Director, Legislative Affairs at CSPI
Colin Schwartz, MPP, is Deputy Director, Legislative Affairs at CSPI and works on nutrition policy and advocacy. Prior to joining CSPI in July 2015, he served as director of government affairs at the Physicians Committee, policy and communications manager for the American Association of People with Disabilities, and manager of Viral Hepatitis Policy and Legislative Affairs at the National Alliance of State & Territorial AIDS Directors.
Colin earned undergraduate degrees in psychology and cognitive science at the University of California, San Diego, and a Master in Public Policy at Harvard's Kennedy School of Government.
Job Titles:
- Executive
- Executive Chef at Davidson College
Craig Mombert Executive Chef at Davidson College Craig Mombert has been the Executive Chef at Davidson College for the past 14 years. Under Craig's guidance, Davidson […]
Job Titles:
- Executive Director
- Executive Director, UC Davis Olive Center
Dan Flynn Executive Director, UC Davis Olive Center Dan Flynn is executive director of the UC Davis Olive Center, established in 2008 to do for olives […]
Job Titles:
- Nutrition Manager - Executive Chef at Castle Rock Adventist Health Campus and Manna Restaurant
Daniel D. Skay Nutrition Manager - Executive Chef at Castle Rock Adventist Health Campus and Manna Restaurant Chef Daniel D. Skay is a graduate of the Culinary […]
Daniela Puglielli is the founder of the Mediterranean Diet Roundtable® (www.MDRproject.com) a think tank dedicated to the promotion of healthy products and lifestyle in America and principal of Accent PR, selected by Forbes Magazine as a leading PR agency in the country. With an extensive experience in branding, marketing and international partnerships, Daniela holds a Master's Degree in Communications from the University of Turin (Turin, Italy) and a Master's Degree in Performing Arts from the Conservatorio di Musica (Pescara, Italy).
She is also a founding member of Associazione Gamma Donna (Turin, Italy), former Director of the Global Business Roundtable (NYC), former Executive Director of The Center for Italian & Italian-American Culture (NJ), among many other boards. She recently became advisor to Gruppo Italiano, a non-profit nurturing the appreciation of authentic Italian cuisine in America. Among many recognitions, Daniela is the recipient of the Dean Martin Award and the prestigious Zimei Award from Pescara, her hometown in Italy. Daniela holds dual citizenship in both Italy and the U.S. and lives in Boston with her family.
Job Titles:
- CEO, EVOOGuy.Com, Professional Olive Oil Taster
- President of Lucini Italia
David Neuman has been spent his entire career 35 year career as an executive in the specialty/natural food business.
Building a base from high end retailers like Whole Foods to President of Lucini Italia, David remained committed to ensuring that the customer was always held in the utmost regard. From clean, well merchandised stores to sublime EVOO produced in Tuscany or Crete, his guiding principal was that his consumers would always be tantalized.
Finalizing his first book, Extra Virgin Olive, The Truth In Your Kitchen (Morgan James, 2022), he reveals hidden secrets that all shoppers need to know so they can take back the power in their decision making process, in particular with learning how to evaluate and shop for real extra virgin olive oil.
He remains busy today as President of a legacy natural/organic foods company, Daves' Gourmet and maintains his training and credentials as a Professional Olive Oil Taster certified by ONAOO, the first olive oil school based in Italy.
Job Titles:
- FACC, FNLA, FAHA Clinical Professor of Medicine, Thomas Jefferson University Hospital, Philadelphia
Deborah Boudrow, RD, LDN Massachusetts General Hospital Born and raised in the suburbs of Pittsburgh, Pennsylvania, Deborah Boudrow attended Indiana University of Pennsylvania and graduated with […]
Job Titles:
- Professor of Pediatrics and Director of the USDA / ARS Children 's Nutrition Research Center at Baylor College of Medicine
Diane hails from the Blue Zone Greek Island of Ikaria and New York City and brings a combination of innate Blue-Zone wellness and result-oriented NYC spirit to everything she does. She is an award-winning author of more than 18 books on Greek-Mediterranean Cuisine and runs the Glorious Greek Kitchen on Ikaria Cooking School every spring and fall on the island. Diane also organizes culinary excursions and walking tours in Greece and cooking classes throughout the United States.
Dino Borri Eataly Born and raised in Bra, a small town in Piemonte, Dino started his career in the food realm in 2000, when Slow Food […]
Job Titles:
- Director of the Natural Health Center at Masonic Healthcare Center
- Naturopathic Physician
- Naturopathic Physician and Licensed Acupuncturist
Dr. Artemis D. Morris is a Naturopathic Physician, Licensed Acupuncturist, experienced educator specializing in Mediterranean nutrition, researcher, author, and dynamic public speaker. Dr. Artemis is the co-academic director of the Masters Degree in Integrative Health and Healing at The Graduate Institute (www.learn.edu). Dr Artemis has over a decade of experience in education and is a professor of nutrition for the Masters in Nutrition program at The University of Bridgeport and taught advanced clinical nutrition for the Naturopathic Medical School. She completed her Naturopathic Doctorate (2000) and Masters in Acupuncture (2001) at Bastyr University in Seattle, Washington and did an internship in Acupuncture in Shanghai, China.
Dr Artemis has been practicing holistic primary care medicine, Acupuncture, cranio-sacral therapy, herbal medicine and integrative/functional medicine for over 20 years. Dr. Artemis is the medical director and founder of Artemis Wellness Center, LLC an integrative practice that specializes in women's health, chronic disease, and transformational wellness. She is also the medical consultant for Healing Hands Wellness Center in Bethlehem, PA.
Dr. Artemis has served as the director of the Natural Health Center at Masonic Healthcare Center in Wallingford, the largest geriatric healthcare center in CT where she did research on Acupuncture and pain management. Dr. Artemis is involved in ongoing research on the Mediterranean Diet and medicinal plants of Crete that began with a doctoral program at The University of Lancaster, UK.
She presented at Yale Universities Institute of Olive Science and Health on a subject dear to her heart, Wild Edible Plants of The Mediterranean Diet. She lectures at medical conferences internationally on The Mediterranean diet, the Microbiome, Women's health, Acupuncture and Eastern Medicine, Herbal Medicine, Therapeutic Essential Oils, Fertility and more. Collaborative learning, writing, and educating are her passions.
Dr Artemis co-authored the book with Molly Rossiter on The Anti-Inflammation Diet for Dummies, has contributed articles to medical journals and is in the process of publishing a book on A Naturopathic Doctor's Guide to Wellness for Immune Support. She lives in CT with her young twins and enjoys cooking, gardening and foraging, dancing, and being in nature as much as possible.
Her practice philosophy is inspired by the quote from Paracelsus that states, "The art of healing comes from nature and not from the physician. Therefore, the physician must start from nature with an open mind." In her practice, she honors the vital nature of each individual she treats.
Job Titles:
- Assistant Professor, University of Milan
Job Titles:
- Sports Medicine & Anti - Aging Specialist
- Sports Medicine Specialist
Dr. Orlando V. Gonzalez M.D. is a Sports Medicine Specialist & Anti-Aging Specialist in the New York City area. He is a member of The Society of Bariatric Physicians, American College of Sports Medicine, International Peptide Society, and a member of the American Academy of Anti-Aging Medicine -to name a few. He is the founder and CEO of LIFE*MOD.
With a passion for wellness and healthy lifestyle modification, he empowers his patients and members to become more physically active as he's been involved in obesity medicine and weight management for over a decade. He's traveled all over the world as a speaker on his trademarked program, LIFE*MOD, and its importance on extending healthy living.
Dr. Gonzalez has many hobbies, some of which include running marathons, boating, playing the guitar, painting, and traveling around the world. However, his biggest hobby and passion outside of medicine is his love for making wine. Dr. Gonzalez owns an estate vineyard in Southern New Mexico.
Job Titles:
- Nutrition and Communications
Job Titles:
- Executive Director of Food & Nutrition Services
Elizabeth Marchetta grew up in Princeton, NJ and completed her undergraduate degree in Public Health at UNC-Chapel Hill, with a focus on Health Policy and Administration. She served as a Peace Corps Volunteer in South Africa in the HIV/AIDS NGO capacity-building program from 2006-2008, developing child abuse awareness prevention and health promotion programs for early childhood development centers, elementary schools, law enforcement and social work organizations.
Domestically, she has primarily worked in the non-profit and public sectors and moved to Baltimore in 2009 where she earned a joint Masters in Public Health and Masters in Business Administration at Johns Hopkins University. She has worked for Baltimore City Public Schools since 2011, and became Executive Director of Food & Nutrition Services in 2015.
Job Titles:
- Direttore Dell'Associazione Interregionale Produttori Olivicoli ( Aipo )
Job Titles:
- Department of Food Science, University of Massachusetts, Amherst
- Professor and Head of the Department of Food Science at the University of Massachusetts
Eric Decker is a Professor and Head of the Department of Food Science at the University of Massachusetts, Amherst. Dr. Decker is actively conducting research to characterize mechanisms of lipid oxidation, antioxidant protection of foods and the health implications of bioactive lipids.
Dr. Decker has over 400 publications and he is listed as one of the Most Highly Cited Scientists in Agriculture. Dr. Decker has served on numerous committees for institutions such as FDA, National Academy of Science, Institute of Food Technologist, USDA and the American Heart Association.
He has received numerous recognitions for his research from the American Oil Chemist Society, Agriculture and Food Chemistry Division of ACS, International Life Science Institute, and Institute of Food Technologists.
Eryn Balch North American Olive Oil Association Eryn Balch joined the North American Olive Oil Association (NAOOA) as Executive Vice President in January 2012. Formed in […]
Eugenio Luigi Iorio, MD, Ph.D. Researcher Dr. Eugenio Luigi Iorio, M.D. Ph.D. is an eclectic researcher with many different field of medicine. According to his research, […]
Job Titles:
- Executive Director, Real Food for Kids - Montgomery
Job Titles:
- Founder of Abandoned Grove
Job Titles:
- Associate Professor of Human Nutrition at the Department of Food and Drug, University of Parma
Francesca Zanetti MDR Ambassador Francesca Zanetti is born and raised in Parma Italy, graduated in Economics at University of Parma (one of the oldest Universities in […]
Job Titles:
- Professor of Cardiovascular Disease Prevention
Frank Sacks Harvard Chan School of Public Health Dr. Frank Sacks is Professor of Cardiovascular Disease Prevention in the Nutrition Department of Harvard Chan School of
Job Titles:
- Restaurant Associates Gina Zimmer Is the Vice President of Marketing & Communications for Restaurant Associates. She Started Her Career at Restaurant Associates in 2001
- Vice President of Marketing and Communications for Restaurant Associates
Gina Zimmer Restaurant Associates Gina Zimmer is the Vice President of Marketing & Communications for Restaurant Associates. She started her career at Restaurant Associates in 2001 […]
Gino Campagna Chef There are several reasons why chef Gino Campagna is the authority when it comes to the issue of food and children. Born in […]
Job Titles:
- Vice President at the Culinary Institute of America
- Vice President of Strategic Initiatives and Industry Leadership at the Culinary Institute of America
Greg Drescher is vice president of strategic initiatives and industry leadership at The Culinary Institute of America (CIA) which operates campuses in New York, California, Texas, and Singapore. Mr. Drescher oversees the college's leadership initiatives for the foodservice industry, including academic and other strategic partnerships, conferences, invitational leadership retreats, digital media, and other global initiatives. He is the creator of the college's Worlds of Flavor International Conference & Festival (now in its 21th year), as well as a portfolio of health and sustainability leadership initiatives including Menus of Change and Healthy Kitchens, Healthy Lives, jointly presented by the Harvard T.H. Chan School of Public Health; the Menus of Change University Research Collaborative, co-led by the CIA and Stanford University in association with more than 50-plus leading colleges and universities; and the recently launched annual Global Plant-Forward Culinary Summit and Plant-Forward Kitchen digital media platform.
Co-developer of the CIA's new partnership with the University of Barcelona-the Torribera Mediterranean Center with its focus on the healthy, traditional Mediterranean Diet and regional food studies-and a strategic advisor to the European-based EAT Foundation, Mr. Drescher works internationally to advance innovation at the intersection of health, sustainability, culture, and culinary insight.
In 2005, Mr. Drescher was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America, in 2007 and 2009 shared a second and third James Beard Award for his team's work in developing the CIA's "Savoring the Best of World Flavors" digital media series, filmed on location around the world. He served on the National Academy of Medicine's "Committee on Strategies to Reduce Sodium Intake in the United States" (final report 2010). In 2011, he was inducted as a member of the Accademia dei Georgofili, Europe's oldest agricultural academy based in Florence. In 2017, Foodservice Director included Mr. Drescher in its "20 People Shaping American Foodservice Today."
Before joining the CIA 24 years ago, he jointly spearheaded a collaboration of some of the world's leading health experts and organizations-including the Harvard T.H. Chan School of Public Health and WHO-in authoring the "The Mediterranean Diet Pyramid: A Cultural Model for Healthy Eating." The cumulative results of this research were published in a special edition of the American Journal of Clinical Nutrition (1995), creating an evidence-based foundation for much of the academic, policy, and media interest in the Mediterranean Diet that followed.
Job Titles:
- Commissioner of the Republic of Cyprus for North America
- Trade Commissioner of the
- Trade Commissioner of the Republic of Cyprus, North America
Aristos Constantine is the Trade Commissioner of the Republic of Cyprus for North America and head of the Cyprus Embassy Trade Center in New York.
Job Titles:
- Full Professor at the Department of Pediatrics at the FMB at the Federal University of Bahia
Job Titles:
- International Leader
- Professor of Medicine at Harvard Medical School Dr
Immaculata De Vivo Professor of Medicine at Harvard Medical School Dr. Immaculata De Vivo is an international leader in the area of molecular and genetic epidemiology […]
Job Titles:
- Chef
- Director of Culinary Excellence Yale Hospitality
A native to California, Benson was raised in the San Francisco Bay Area James currently resides in Fairfield Connecticut with his wife Kathleen and Daughters Caitlin and Annabelle.
James graduated from the Hotel and Restaurant Management school at the City College of San Francisco. Inspired and driven by his Italian roots he set off to Italy to apprentice at the best restaurants on the Riviera Ligure where he landed a job at the 2 Star Michelin Balzi Rossi in Ventimiglia.
Upon returning, he joined the opening team at Le Cirque 2000 in New York. After a couple of years, James moved to Las Vegas to take the role of Executive Sous Chef at Le Cirque and Osteria del Circo at the Bellagio.
Following the Bellagio Benson joined Wynn as a member of the pre-opening team as Chef de Cuisine of Catering and Special Events. Over the course of his time with Wynn Resorts James held the positions of Chef de cuisine and Executive Chef of Catering and most recently as Executive Chef of Food and Beverage of Wynn and Encore in Las Vegas.
Benson currently is the Director of Culinary Excellence responsible for overseeing the culinary vision, recipe, training, menu and product development provide leadership and operational support across departments and seek ways to strengthen the culinary program, developing talent and create innovation
Throughout his career Benson has been honored to have been a guest chef at several national and international food events which included dinners at the James Beard House, Guest Chef at The Shangri-La Hotel in Bangkok, and at the Hotel Adlon in Berlin, Germany. He received numerous accolades in publications such as Gourmet Magazine, Wine Specatator and Grace Ormonde to highlight a few.
Job Titles:
- Janet Zappala Television News Journalist
- Television News Journalist
Janet Zappala Television news journalist Janet Zappala is an award-winning television news journalist. She has won six Emmy awards and garnered thirteen Emmy nominations for her work […]
Job Titles:
- Executive Director, Nutrition Services
Jennifer LeBarre Executive Director, Nutrition Services Jennifer LeBarre joined the Oakland Unified School District in July 1998 after working in university dining for a private company. […]
Job Titles:
- Vice President of Nu Products Seasoning Company ( NuSpice )
Jessica Siegel, MPH, RD Gelson's Markets Jessica Siegel is the registered dietitian for Gelson's Markets, where for the past 14 years she has taught shoppers that […]
Job Titles:
- Director of FAO North America
- Director of the Food and Agriculture Organization of the United Nations ( FAO ) Liaison Office for North America
Jocelyn Brown Hall is the Director of the Food and Agriculture Organization of the United Nations (FAO) Liaison Office for North America based in Washington, DC. Prior to this role she served as the Deputy Regional Representative for the FAO Regional Office for Africa, where she oversaw 47 FAO country offices and guided strategy and communications around food security, agriculture, climate change, agrifood trade, animal and plant health, among other topics. She has also served as the FAO Representative for Ghana, where she worked with ministries of agriculture, fisheries, social protection and trade on advancing issues such as healthy school meals, rehabilitating lands contaminated by illegal mining, sustainable aquaculture and fish smoking, and digitalization of agriculture data.
Before joining FAO, Jocelyn was Deputy Administrator in the Foreign Agricultural Service, where she led the USDA's USD $2 billion food and technical assistance programs in low- and middle-income countries. She oversaw the world;s largest international school meals program, serving over 4 million school children globally, and numerous fellowship programs that served tens and thousands of agriculturalists.
She also served as the lead expert on USDA's technical relationship with international organizations such as the Food and Agriculture Organization of the United Nations, the Inter-American Institute for Cooperation in Agriculture, and various international research centers.
John Lawn Authority on the Food Service Market John Lawn was formerly Editor-in-Chief and Associate Publisher of Food Management magazine, where for 18 years he oversaw […]
John Marino MDR Brand Ambassador John Marino is the principal of Marino Consulting, a Washington, DC based firm that represents domestic and international clients from diverse […]
Job Titles:
- Director, Sales & Business Development
Job Titles:
- Director
- Director of Campus Dining, Senior Executive Chef
Johnny Curet Director of Campus Dining, Senior Executive Chef Rice University Director of Campus Dining and Senior Executive Chef, Johnny Curet, has been cooking since the […]
Job Titles:
- Corporate Sales Executive
Job Titles:
- CEO of Marx Foods Justin Marx
Justin Marx | CEO of Marx Foods
Justin Marx CEO of Marx Foods Justin Marx is the CEO of Marx Foods, a company dedicated to sourcing grass fed meats and premium natural foods […]
Kathryn Simon is a food and sustainability evangelist, who focuses on local makers and small-batch food artisans.
She has worked extensively in the retail sector, from boutique olive oils at A Taste of Olive to managing the epic cheese selection of Altomonte's. At Cherry Grove Farm she was the buyer for their local maker farm store and managed all the farmers markets, developed and ran classes that included cheesemaking, foraging, and "creating a holiday cheeseboard".
She organized guided farm tours, public and private farm events, from birthdays and weddings to their annual "Cow Parade."
Kathryn is also an expert taster of honeys, cheese and olive oil, all with the goal of nurturing awareness about well-made, sustainable local ingredients. Her favorite tasting to date is a pairing of locally made handmade chocolates and farmstead cheeses.
Kathryn holds a BA in Theater and English from Rutgers University, is a Master Gardener in New Jersey, is chair of her local EnvironmentalCommission and works with her borough green team.
Job Titles:
- Executive Director
- Executive Director of University of Massachusetts Amherst Auxiliary Enterprises
- Executive Director of University of Massachusetts, U - Mass Dining
Ken Toong Executive Director of University of Massachusetts, U-Mass Dining Ken Toong has been the Executive Director of University of Massachusetts Amherst Auxiliary Enterprises (AE) for […]
Ken Toong has been the Executive Director of University of Massachusetts Amherst Auxiliary Enterprises (AE) for the past eleven years. The AE umbrella includes UMass Dining (Residential and Retail), Conference Services, Campus Center Complex, Hotel UMass, the UMass Store, the University of Massachusetts Club Boston and UMass Trademark and Licensing Administration for the UMass System.
Nationally, Ken is one of the most recognized faces and frequent presenters in higher education's dining and auxiliary segments. He is a big believer in Mediterranean diet and has implemented many Mediterranean principles at various operations at UMass. Through Ken's visionary direction, UMass Dining has become one of the nation's most awarded programs for its innovative and quality programs, focusing on foodservice sustainability, authenticity, student success and health & wellness. Notable recognitions include Global Restaurant Award in Sustainability in 2016 , being voted #1 for Best Campus Food in the nation from Princeton Review 2021 edition, making it five years in a row and the most recent recognition of "Best New Facility" for Worcester Commons by Food Management Magazine.
In 2013, the International Foodservice Manufacturers Association (IFMA) recognized Ken as one of the recipients of the Silver Plate Award. In 2021, Nation's Restaurant News Magazine named Ken Toong as one of the most influential non-commercial operators in a reader picks poll. Most recently, Produce for Better Health Foundation named Ken the recipient of Foodservice Leader of the Year Award.
Ken is involved in the community as a member of the Sustainable Business Leadership Council of the Harvard School of Public of Health and The Culinary Institute of America, an executive committee member of UMass Amherst Community Campaign, first-chair of the International Foodservice Manufacturers Association (IFMA) C&U council and a member of the NACAS Research Advisory Group.
Ken received his MBA (Beta Gamma Sigma) from the University of Massachusetts Amherst and a BBA from Acadia University, Nova Scotia.
Job Titles:
- Creator and Head Coach of Laurent 's Transformation Plan ( LTP )
For the last 25 years, Laurent Amzallag has been a sought after fitness expert. He was part of Oprah's "Live Your Best Life" Tour, has been featured in ELLE Magazine and is a guest fitness coach on The Dr. Oz Show.
He is a regular correspondent on NBC, FOX, CBS and the CW Network. The President's Council on Physical Fitness and Sports named him one of the country's top 50 trainers. As a fitness entertainer, speaker and instructor, he is a catalyst for change and transformation using body movement to rewire mindsets.
Laurent Amzallag often leads the warm ups for national campaigns such as The Avon's Walk for Breast Cancer, MS Society, Best Buddies, and Children's Hospital.
Lee Knaz Mission Olive Lee Knaz was born and raised on the shores of the Mediterranean Sea in Kibbutz Gan Shmuel, Israel. There he developed a […]
Job Titles:
- Director of Nutrition and Wellness
- Director of Nutrition and Wellness at North Carolina State University
- Registered Dietitian
Lisa Eberhart is a Registered Dietitian, Licensed Dietitian/Nutritionist, and Certified Diabetes Educator. Lisa has over 25 years' experience working as a registered dietitian. As Director of Nutrition and Wellness at North Carolina State University, Lisa led efforts that allowed the university to achieve recognition as Top 15 Healthiest Non-Commercial Food Services by Food Service Director magazine, one of the 26 Healthiest Campuses in the Nation and one of the top 10 allergy friendly colleges in the nation. Her proudest achievement has been that NC State was the first university in the nation to achieve all of the goals of the Partnership for a Healthier America, Healthy College Initiative.
While at NC State, Lisa and Randy Lait, 2019 Silver Plate winner, created a company called Menu Analytics. Lisa now works full time with Menu Analytics LLC, a consulting company that helps restaurants and other food services provide accurate nutrition and allergy information to their customers.
Job Titles:
- Full Professor at the Faculty of Medicine and Surgery of the Sapienza University
Luanne Savino O'Loughlin manages Olio2go, an online (and brick-and-mortar) retailer of Italian olive oil based in Fairfax, Virginia. Her favorite responsibilities include sourcing the curated products, exclusively from Italy, including extra virgin olive oils, tradizionale balsamic vinegars, authentic bronze-die-cut pasta, and hard to find gems, such as mostarda.
Her love of Italian traditional foods originated with cucina povera, and a grandmother who could stretch two pork chops to feed however many arrived at the table. To this day, she and her cousins trade recipes and photos via Instagram and Facebook, upping the game with each meal.
Lucy Calautti was born and raised in Queens, New York in an Italian American family. Her great grandfather was the mayor of Rosetto, Puglia and she credits her commitment to public service, political experience, and enjoyment of cooking to her deeply-rooted Italian family heritage.
While in her teens, Lucy joined the U.S. Navy and was trained as a photographer, taking intelligence photos of ships at sea. After the navy, Lucy headed west for her education and eventual work in political campaigns. In 1986, she ran the successful come-from-behind U.S. Senate campaign of Kent Conrad. The North Dakota media called the race one of the most consequential events of the century. In 1987, Lucy joined the office of Congressman Byron Dorgan (D-ND) as Chief of Staff, overseeing policy and politics in an office that represented the entire state. She managed Dorgan's successful campaign for the U.S. Senate in 1992, and became the new senator's Chief of Staff.
In 2000, Lucy left government service to become one of the only women executives in Major League Baseball. She headed the sport's government relations and served as special assistant to Commissioner Bud Selig for nearly 20 years. Lucy's lifelong love of baseball stems from her father, Pasquale, with whom she grew up attending New York Mets baseball games as a child.
Today, Lucy presides over her own strategic advisory business, Dakota Strategies, representing the Children's Hospital Association and Baltimore Orioles baseball. She served on the Board at the Center for Native American Youth, a national organization devoted to the education and well-being of native children on reservations. She was also President of the historic National Woman's Party, devoted to the memory of women's suffrage. Lucy is married to United States Senator Kent Conrad (Ret.) and is mother to one grown son and one grandson.
Lynn James, MS, RDN, LDN Penn State Extension Lynn James, MS, RDN, LDN joined the Penn State Extension in 1998 and provides educational programs to adults, […]
Job Titles:
- Consiglio Regionale Del Veneto
Job Titles:
- Chef
- Chef, Restaurateur, Greek Food Ambassador, Author, Healthy Lifestyle Expert
- Expert
Maria Loi Chef, restaurateur, Greek food ambassador, author, healthy lifestyle expert Maria Loi's warmth and huge smile are your first welcome. Her table's colorful bounty is […]
Maria Psoma is a Medical Doctor and a PhD (Medical School of Athens), with an international background (Master at "Medicine and Surgery of Obesity by the Medical School of Paris, as well as a Fellow and Board Certified in Antiaging Medicine. Her approach to obesity is scientific but also holistic, given the complex nature of overweight and connected disease. Dr. Psoma is a frequent speaker in conferences related to Medical Nutrition and Prevention of Diseases, a frequent contributor in articles and author of 2 bestseller books (in Greek).
She is a big part of the female iconic Boston-based chefs that hasn't needed last-name notation because the food across their specialties has been their calling card. And when it comes to Italian, no none has done more to introduce the region to creative, authentic fare than Marisa Iocco.
A native of Abruzzo in Southern Italy's region and trained in architecture, fine art and the fine art of cooking, as Boston's only Italian-born female executive chef, Marisa's decades-long legacy of soulful, edgy, groundbreaking interpretations of traditional Italian has tempted, tickled and filled the stomachs of loyalists who have followed her remarkably criss-crossed path of restaurants across the city.
Marisa opened her first restaurant in downtown Boston, Galleria Italiana, to huge acclaim, earning raves from critics and consumers locally, regionally and nationally. Morph-ing from a popular lunch buffet to the city's hottest dining room and one of 1990's top new Italian eateries in the country, Marisa's name became synonymous with modernity. "I like to keep it simple," says Marisa, "but you will be surprised at the sophistication be-hind modern Italian cuisine. It's what happens when you have beautiful ingredients combined with the technique and love for food I learned from my mother."
Marisa's family tree of Italian restaurants is astonishing to anyone new to her story yet longtime fans know it more simply as her legacy. Following Galleria Italiana's success, Marisa opened La BeKola, South End Galleria, Bricco, Umbria, and Mare-the North End's lauded seafood restaurant recognized by Esquire and Conde Nast Traveler, among others.
Marisa also consulted for restaurants, including Spiga in 2007. Located in Boston's metro West area some 12 miles from the city's center, under Iocco's care, Spiga turned from tired trattoria to trusted local favorite serving rustic, hearty Italian. After its relaunch, Marisa went on to be the executive chef at two additional restaurants (Gennaro's Five North Square and Scopa); she launched a line of prepared foods, "Cibo Cibo con Amore" (Food with Love); and she recently published her memoir/cookbook, Every Menu Is A Love Story (Ecco Perché Amore). In 2017, she returned to Spiga as partner - owner where she face-liZed the space and menu to create a wholly reimagined experience. Today's Spiga showcases Marisa's award-winning career built on menu mastery; sensing trends; ingredient reverence; and a less-is-more approach to creating memorable, Instagram-worthy meals that use bounty from land and sea. Each recipe, with a whimsical twist.
As Boston's foremost Italian-born female executive chef and restaurateur, Marisa is a role model for female cooks entering the field. Her passion, talent, and strength of body and spirit-both in the kitchen and in the community-have broken barriers for females in top city kitchens. Her artist's passion; architect's eye; her commitment to ingredient integrity; and her resolute dedication to hospitality elevate her prowess in a kitchen, with a menu, and with her fans.
Mary Angela has spent over 30 years leading and feeding people
Job Titles:
- Research Dietitian at the Miriam Hospital in Providence
Mary Flynn is a research dietitian at The Miriam Hospital in Providence, RI and an associate professor of medicine at Brown University where she teaches courses in nutrition. She lectures at the Brown medical school and oversees nutrition work by medical students. She has been researching extra virgin olive oil since 1999 when she developed a plant-based, olive oil diet. Her protocols over the past 20 years with this diet have shown it to be effective for weight loss, decreasing food insecurity, and lowering blood insulin and glucose.
Job Titles:
- Associate Director of Nutrition Services at the Ohio State University Wexner Medical Center
Job Titles:
- Food Service As the Director
Michiel Bakker Google Food Service As the Director of Global Food Services (based in Mountain View, CA) Michiel Bakker leads Google's world-renowned Food program, supporting all […]
Miguel A. Martínez-González, MD, PhD, MPH Chronic Disease Epidemiologist Prof. Miguel A. Martínez-González, MD, PhD, MPH is a chronic disease epidemiologist with more than 20 years […]
Job Titles:
- Author
- Food Writer
- Staff Writer at the New York Times
Nancy Harmon Jenkins is a nationally known food writer who has traveled the world looking for the connection between who we are and what we eat. She is the author of a number of books, the latest of which are Virgin Territory: Exploring the World of Olive Oil (Houghton Mifflin, 2015) and The Four Seasons of Pasta, written with her daughter Chef Sara Jenkins (Avery/Penguin, 2015).
Jenkins is also the author of The New Mediterranean Diet Cookbook (Bantam, 2011), Cucina del Sole (Harper, 2007), The Essential Mediterranean (Harper, 2003), Flavors of Tuscany (Broadway, 1998) and Flavors of Puglia (Broadway, 1997). Her first cookbook was The Mediterranean Diet Cookbook (Bantam, 1994). Reviews of that book hailed her as "one of the food world's most respected writers" and "one of the most respected American writers on food, travel, culture and history."
Jenkins has worked as a staff writer at the New York Times, and as publications director of The American Institute of Wine & Food. She was a founding director of Oldways Preservation & Exchange Trust. She now works primarily as a free-lance. Her work has appeared in Saveur, Food & Wine, Bon Appetit, and a wide variety of other publications, from Smithsonian to Vegetarian Times, from Modern Maturity to Eating Well, from Down East to Wooden Boat. She also writes frequently for The Art of Eating quarterly.
Jenkins has lived, worked, cooked, traveled, and raised two children throughout the countries of the Mediterranean, at various times making a home in Spain, France, Italy, Lebanon, and Cyprus (as well as in Hong Kong and England). She now divides her life between a Tuscan farmhouse and a home on the coast of Maine. She is also the author of The Boat Beneath the Pyramid (Holt 1980), a major study of ancient Egyptian boats and maritime technology, and co-author of Love with a Harvard Accent, a novel about student life in Cambridge.
Jenkins has appeared frequently on radio and television food shows, including "Ciao, Italia!" and "Cucina Amore," both on Public Broadcasting, and has been a guest on many radio talk shows. She has taught courses in food writing and in Mediterranean food and culture at the Radcliffe Seminars (Harvard University), Boston University's Metropolitan College, and the Culinary Institute of America's Graystone (Napa) and Hudson Valley campuses.
Chef Nick (Nicholas Cavaretta) has been working for 13 years with Compass group USA, the parent company of Restaurant Associates. Of those 13 years, Chef Nick has been working for a little over 3 years at the World Bank, where he manages a team of 6 chefs and he also designs the culinary programs for all 5 buildings and catering. He holds a degree in Culinary Arts from the Culinary Institute of America.
Nicholas Coleman is an international olive oil expert, educator, speaker and co-founder of Grove and Vine, a bespoke full-service olive oil procurement center. He has taught oil courses for The International Culinary Center, Zagat's Master Class, Bon Appetit, The Institute of Culinary Education, Cornell, Yale, NYU and Columbia University, Platinum Country Clubs and to Joe and Lidia Bastianich's critically acclaimed chefs and sommeliers nationwide.
Nicholas finished top of the class from The National Organization of Olive Oil Tasters (ONAOO) and was Chief Oleologist at Eataly from 2010-2017, during which he opened four stores with the company and trained thousands of employees. He has been a judge at The New York International Olive Oil Competition, The Los Angeles International Olive Oil Competition and the Sol D'Oro Southern Hemisphere Competition in Santiago, Chile.
His expertise has been featured in The New York Times, GQ, Esquire, Food & Wine, F*ck That's Delicious, The Los Angeles Times, La Cucina Italiana, Real Simple Magazine and Lucky Peach among others. He is an honorary member of the International Order of Disciples of Escoffier and taught the International Culinary Center's olive oil sensory certification program in New York City, California and London. Over the past decade he's built and maintained relationships with producers all over the world, culminating to his appointment on the advisory committee for the Yale Olive Institute.
Job Titles:
- Co - Founder of Burlap & Barrel
- Social Entrepreneur and the Co - Founder
Ori Zohar is an experienced social entrepreneur and the co-founder of Burlap & Barrel, where he leads the company's domestic operations, eCommerce and finances.
Ori's family moved to Baltimore, Maryland from Israel when he was 5 years old. He developed a love of all things food as a kid, learning to cook Middle Eastern and Mediterranean dishes from his parents. He firmly believes that tahini can improve most dishes.
Ori's entrepreneurial journey started in his teens, when he started a business (poorly) DJ'ing parties. Many other entrepreneurial initiatives followed. Ori first teamed up with Ethan to start Guerrilla Ice Cream, an activist ice cream cart that received a frenzy of media attention, in 2010.
A few years later, he co-founded Sindeo, a venture-backed mortgage company that provided home loans in an open and transparent way. Sindeo raised $32m, helped its customers secure more than $500m in home loans with record-setting customer satisfaction scores. Ori took the startup from idea through acquisition.
Ori's happy to be back in the food world, where eating is an integral part of his job.
Parke Wilde (PhD, Cornell) is a food economist and professor at the Friedman School of Nutrition Science and Policy at Tufts University. Previously, he worked for USDA's Economic Research Service. At Tufts, Parke teaches graduate-level courses in statistics and U.S. food policy.
His research addresses food security and hunger measurement, the economics of food assistance programs, and federal dietary guidance policy. He has been a member of the Institute of Medicine's Food Forum and currently is on the scientific and technical advisory committee for Menus of Change, an initiative to advance the health and sustainability of the restaurant industry.
He directs the USDA-funded Tufts/UConn Research Innovation and Development Grants in Economics (RIDGE) program. Parke keeps a blog at usfoodpolicy.com. In March, 2018, Routledge/Earthscan released the second edition of his book, Food Policy in the United States: An Introduction.
Job Titles:
- Professor at Leeds Beckett, Director of MoreLife
Job Titles:
- Founder & CEO of Fair Trade USA
Paul Rice is the Founder & CEO of Fair Trade USA, the leading certifier of Fair Trade products in the U.S.
Since launching the Fair Trade Certified™ label in 1998, Paul has helped establish Fair Trade as one of the fastest growing segments of the food and apparel industries. To date, Fair Trade USA has partnered with over 1,400 leading companies, including Green Mountain, Nespresso, Whole Foods, Costco, Sam's Club, Kroger, Chobani and Target. Fair Trade USA now certifies coffee, tea, cocoa, sugar, coconut, fresh produce and fish. Recently, through groundbreaking partnerships with Patagonia, Athleta, West Elm and J. Crew, Fair Trade has begun certifying apparel and home goods, improving the lives of factory workers.
Job Titles:
- Director of Chronic Disease from LA Department of Public Health
- Director of the Division of Chronic Disease
Paul Simon Director of Chronic Disease from LA Department of Public Health Dr. Paul Simon is the Director of the Division of Chronic Disease and Injury […]
Job Titles:
- President International Food Manufacturing Association
- President, Specialty Food Association
Rachel Paul, MS, RD, CDN Department of Health & Behavior Studies at Teachers College, Columbia University Rachel Paul, MS, RD, CDN is a public health dietitian […]
Job Titles:
- Associate Vice President of Yale Hospitality
Rafi Taherian Yale Hospitality As the Associate Vice President of Yale Hospitality (YH), Rafi Taherian leads with a strong belief and commitment to leverage YH's operations […]
Job Titles:
- Senior Director of Hospitality Services at North Carolina State University
Randy Lait is the Senior Director of Hospitality Services at North Carolina State University in Raleigh. Randy holds two degrees from NC State, a BA in Econonics and a BA in Business Management and is a Certified Auxiliary Services Professional. His career has spanned three decades at NC State.
Under his direction, NC State University Dining has been recognized for innovation and excellence, including the 2013 Grand Goldie Award from Food Service Director Magazine, recognized as Top 15 Healthiest Dining Programs in the Country and was named 2015 College Innovators of the Year by Food Management Magazine.
Randy has served NACUFS in a variety of roles over his career, including Regional President, Regional Conference Chair, served on the NACUFS Board of Directors, and as National Conference Chair.
Randy is the winner 2015 Premier Illuminating Excellence award for his accomplishments in collegiate dining services.
Job Titles:
- Distinguished Professor of Nutrition Science, Purdue University
Robert Meek Food Industry Director The liaison with the U.S. Food Industry is Robert Meek, a professional with over 40 years in the importing/distributing arena. His […]
Job Titles:
- Physician
- Physician in Chief of the Massachusetts General Hospital
Physician in Chief of the Massachusetts General Hospital for Children, Chair of the Department of Pediatrics at Massachusetts General Hospital, Charles Wilder Professor of Pediatrics at Harvard Medical School
Ronald E. Kleinman, MD, is Physician in Chief of the Massachusetts General Hospital for Children, Chair of the Department of Pediatrics at Massachusetts General Hospital, and the Charles Wilder Professor of Pediatrics at Harvard Medical School. Dr. Kleinman's major areas of research interest include gastrointestinal immunology, nutrition support of infants and children, and nutrition and public health policy. Dr. Kleinman's professional affiliations include the American Gastroenterological Association, North American Society for Pediatric Gastroenterology, Hepatology and Nutrition (NASPGHAN), and American Pediatric Society/Society for Pediatric Research. He is the author of more than 150 peer-reviewed publications, chapters, monographs and editor of 5 textbooks. Dr. Kleinman was a founder and past president of the International Society of Behavioral Nutrition and Physical Activity. He has been a member of the Medical Advisory Group on Diet and Nutrition Guidelines in Cancer for the American Cancer Society, the National Cholesterol Advisory Committee of the National Heart Lung, Blood Institute, a member of the National Academies of Sciences, Engineering and Medicine committees on Standards for School Meals, the Science of Adolescent Health and Medicine, the Impact of Pregnancy Weight on Maternal and Child Health, and Obesity Prevention for young Children, and is currently a member of the Standing Committee on Evidence Synthesis, and Communications in Diet and Chronic Disease Relationships. He serves as a member of the Board of Directors for the David Ortiz Childrens' Fund, Chair of the Board of Trustees for the Global Child Nutrition Foundation, member of the Board of Directors for the Agriculture and Food Systems Institute, member of the Board of Directors of the U.S. Fund for UNICEF New England Regional Board, member of the Board of Trustees for the Genetic Literacy Project, member of the Board of Trustees for the European Biomedical Research Institute, Salerno, Italy and is a past Chair of the Board for Project Bread, Boston and a past member of the Board of Trustees of the Massachusetts General Hospital Physicians Organization. He was the Chair of the NIH/NICHD Workshop Planning Committee for the Dietary Guidelines: Birth to 24 Months, and served as Vice Chair for the USDA/HHS Dietary Guidelines 2020 Advisory Committee. Dr. Kleinman is a member of the External Advisory Board (EAB) for the Obesity Research Center at Harvard Medical School. Dr. Kleinman has served as Chair of the Committee on Nutrition for the American Academy of Pediatrics and is the editor of the 4th-8th editions of the Academy's textbook, Pediatric Nutrition, and served as the founding Editor-in-Chief for Current Pediatrics Reports.
Job Titles:
- Author
- Member of the National Italian American Foundation
Rossella Rago is an award-winning cookbook author and entrepreneur, with a strong online platform (well over 900K followers) that focuses on cooking, lifestyle, and travel. She is the host of the online cooking show and food webisode series, "Cooking with Nonna" and a member of the Italian American Power Hour podcast. Rossella was the winner of the Food Network's 24-Hour Restaurant Battle: Italiano Battle. She runs successful culinary tours to Italy, and also designs cookware and other retail products in her "La Dolce Vita Collection".
Rossella is a member of the National Italian American Foundation (NIAF), where she sits on the Italian American Youth Committee, and is also a member of the Order of Sons of Italy and the National Organization of Italian American Women (NOIAW). She has been a member of the Screen Actors Guild and the American Federation of Television and Radio Artists since the age of ten. She has appeared as an extra in films and television series, including the film The Thomas Crown Affair, Confessions of a Shopaholic and 13 Going On 30. Rossella has participated in several Italian-American pageants, winning the titles of Miss Mola USA in 2003 and Miss Idea USA in 2005.
Her deeply rooted heritage began in Mola di Bari, a small fishing village in Puglia, where her parents were from. Born and raised in Bensonhurst, Brooklyn, Rossella graduated from St. John's University with a B.A. in Italian Literature. She lives with her husband in Bay Ridge, Brooklyn.
Rubi Lichauco MDR® Brand Ambassador Rubi Lichauco holds a masters degree in Business from Simmons Graduate School of Management. After spending several years in the financial […]
Job Titles:
- Registered Dietitian Nutritionist, UMass Dining
Sabrina Hafner is the Registered Dietitian Nutritionist for UMass Dining, the #1 campus dining program in the country. Her main roles involve managing menus for the 36 dining locations on campus and accommodating students with dietary restrictions. Sabrina enjoys being part of a dynamic team that prioritizes healthy, sustainable, and delicious meals while incorporating global flavors into campus menus.
Sabrina completed her dietetic internship and holds a Master of Science in Nutrition & Food Science from the University of Rhode Island. She is a member of the Academy of Nutrition and Dietetics, the Massachusetts Academy of Nutrition and Dietetics and both the Management in Food and Nutrition Systems and Food and Culinary Professionals practice groups.
Sara Baer-Sinnott Oldways Sara Baer-Sinnott is President of Oldways, a nonprofit food and nutrition organization, inspiring good health by promoting traditional foods and lifestyles. She has […]
Shahid "Sean" Hashmi, MD Kaiser Permanente "Sean Hashmi, M.D., is the adult weight management lead for Southern California Kaiser Permanente. He is a board certified Internist, […]
Stefanos N. Kales MD, MPH, FACP, FACOEM Harvard Medical School & Harvard TH Chan School of Public Health Dr. Stefanos N. Kales is a Professor of […]
Susan Reef US Food Safety Corporation Susan Reef is the President and Founder of US Food Safety Corporation. Ms. Reef oversees the daily operations of the […]
Tara Narula CBS This Morning Tara Narula, M.D., is a Medical Contributor for "CBS This Morning," where she provides insight and expertise on a variety of […]
Job Titles:
- Research Consultant
- Research Consultant With Columbia University 's Center, Senior Scientist at Texas a & M University
Job Titles:
- Head of Food Safety
- Minister Counselor Head of Food Safety, Health and Consumer Affairs Section European Union Delegation to the United States of America
Thea Emmerling Minister Counselor Head of Food Safety, Health and Consumer Affairs Section European Union Delegation to the United States of America Thea Emmerling joined the […]
Job Titles:
- Director of Wellness, Procurement and Sustainability SODEXO
Tina Reddington RDN, LD Director of Wellness, Procurement and Sustainability SODEXO With over two decades of industry experience, Ms. Tina Reddington RDN, LD has developed expertise […]
Job Titles:
- DHCFA Director of Food & Nutrition
- Director of Food & Nutrition
Tony Almeida, DHCFA Director of Food & Nutrition. Tony is the 2010 International Foodservice Manufacturers Association (IFMA) Silver Plate Award recipient in the Healthcare Category and […]
Job Titles:
- Director of Food and Nutrition Services at Memorial Sloan - Kettering Cancer Center Veronica McLymont
Veronica McLymont Director of Food and Nutrition Services at Memorial Sloan-Kettering Cancer Center Veronica McLymont is a Registered Dietitian, and Certified Dietitian-Nutritionist. She holds a Bachelors degree […]
Job Titles:
- RD Assistant Research Professor in the Department of Nutritional Sciences at Rutgers University
Virginia Quick, PhD, RD Rutgers University Virginia Quick, PhD, RD, is an Assistant Research Professor in the Department of Nutritional Sciences at Rutgers University. She holds […]