Rocky Dunnam, CEC, CDM, CFPP

Rocky Dunnam is the Executive Chef for the Bivins Foundation, Bivins Pointe, EJB Culinary
Center, NINETEEN49 Catering, and Rock’D Recipes in Amarillo, TX.


Rob Geile, CFSP, LEED AP

Rob Geile joined Ali Group North America in March 2014. He serves as Vice President of Consultant Services and is responsible for developing and cultivating relationships within the consultant and operator community on behalf of Ali Group North America and its operating companies within North America, namely: Aladdin Temp-Rite, ACP/Amana, Belshaw/Adamatic, Beverage-Air, Burlodge North America, Carpigiani U.S.A., the Champion Group including Champion – BiLine – Moffat – Moyer Diebel, CMA, Edlund, Electro Freeze, Eloma, Ice-OMatic, Metro, Scotsman, Rancilio North America and Victory Refrigeration.


Greg Gorgone, FMP, CDM, CFPP

Greg Gorgone is the Culinary Design Consultant at DRS Foodservice Design. Greg has more than 30 years of foodservice experience working in hotels, restaurants, and healthcare foodservice operations. As a consultant, Greg travels throughout the United States helping foodservice directors with process improvement, master planning, and kitchen design in hospitals and senior communities.


Lydia Hampton, RD, LDN

Lydia Hampton received her Bachelor of Science Degree in Nutrition and Dietetics from Louisiana Tech University in 1988 and is a Registered Dietitian and member of the Academy of Nutrition and Dietetics. Lydia has an extensive background in foodservice management and elderly nutrition. In her current position, Lydia leads the Healthcare Specialist Sales Teams in the New Orleans and Shreveport divisions of Reinhart Foodservice. Additionally, she works closely with consulting dietitians and certified dietary managers to design menus and dining programs for seniors, hospital patient, and cafeteria meal service programs and school foodservice programs that address nutrition and delicious food, as well as food cost management strategies for maintaining budgetary control and employee training. Lydia has been a speaker at several state ANFP conferences on the topic of foodservice management best practices, cost control, negotiation and marketing. She also led the development of menuMATRIX®, a powerful online dietary management tool used by hundreds of nursing facilities to manage resident dietary profiles and facility dietary budgets.


Mary Hanna-Schupp, BS, CDM, CFPP

Mary Hanna-Schupp graduated from Purdue University with a Bachelor of Science in Dietetics. Mary has been in the foodservice industry for more than 30 years. She taught at The New Orleans School of Cooking for several years before she moved to Arizona. She now serves as a District Manager for Health Care Services Group. She has responsibilities for both clinical and culinary production in five care centers in the greater Phoenix area. Mary has first-hand experience working with Huntington’s disease, dementia, Alzheimer’s, mental illness, behavior disorders, eating disorders, long-term care, assisted living and short-term rehabilitation.


‚ÄčKen Hanson, CPM, CDM, CFPP

Ken Hanson is the Jail Services Supervisor with the Polk County Sheriff’s Office in Des Moines, IA. Ken has a B.S. in Hotel Restaurant Management from Iowa State University. He has more than 30 years of foodservice
experience in fast food and full-service restaurants, cafeterias, long-term care and corrections. Ken currently oversees the foodservice operation of a 1,000 bed county jail facility. Ken has also been an adjunct instructor for the Dietary Manager Program at Des Moines Area Community College for more than 10 years. In addition to being a CDM, CFPP, he is a Certified Public Manager (CPM) through Drake University. Ken is the ANFP Board of Directors Chair-Elect.


Cindy Heilman, MS, NDTR, FAND

Cindy Heilman has a combined 30 years of experience in the restaurant industry and senior living marketplace, enhancing hospitality and foodservice quality. She has been a restaurant owner, healthcare foodservice director, healthcare market specialist with a broad line distributor, board member of the Oregon Health Care Association, and holds a Masters in Nutrition and Food Management. She is CEO of Higher Standards, LLC, author of Hospitality for Boomers and creator of the Kind Dining® curriculum, her unique program that improves staff behavior.


Rich Hoffman, WCC, CEC, CCA, CDM, CFPP

Rich Hoffman has been in the culinary industry for more than 25 years. He graduated from the Southeast Institute of Culinary Arts and the Greenbrier Apprenticeship program. Rich has worked in four and five-star hotels, top restaurants and resorts before going into culinary education as an instructor. He is currently the East Division Executive Chef and Director of Culinary Hospitality for Genesis Healthcare.


Matthew Hufman, MS, RD, LDN

Matthew Hufman is a Registered and Licensed Dietitian who resides in Orlando, FL. He obtained his Bachelors of Science in Nutrition and Dietetics as well as his Masters of Science in Food and Nutrition from Indiana University of Pennsylvania. Matthew is the Marketing Director and Education Coordinator at Nutritious Lifestyles, a nationwide food and nutrition services consulting company.


Omar Humes, CDM, CFPP

Omar Humes currently serves as President of NC ANFP and on the ANFP Board of Directors. For the past four years, he has been employed with PruittHealth and is President/Owner of Genesis Training and Consulting, with more than 20 years of experience in long-term care. He enjoys consulting to support and mentor other CDMs and mentoring youth through coaching. He organized the NC ANFP Hurricane Matthew relief effort, in which 100% of all proceeds were distributed to those in need.


Dick Hynes

A long-time member of Hobart Corporation’s management team, with a career spanning more than 49 years, Dick Hynes served an extremely successful tenure in a number of management positions prior to developing the Consultant Services Group for Hobart, in addition to being Director of Healthcare and Military Services for the company.


Scott Lesnick

Scott Lesnick is a high-content speaker who is motivational, informative and educational in style and tone. He presents powerful keynotes and breakout sessions and is a consultant and author. Scott is a professional member of the National Speakers Association, as well as the Dean of the Academy for Professional Speakers. He is a graduate of the University of Miami, Florida. His memoir, Kidjacked – A Father’s Story, was recently published to critical acclaim. Kidjacked is the true account of how he accomplished what few could ever do - rescuing his two small children who were kidnapped to the Middle East!


Shona McCue, CDM, CFPP

Shona McCue is the Director of Nutritional Services for the Cook Hospital and Care Center in Cook, MN. She has been a CDM, CFPP since 2002. Shona took a position in the dietary department in 1989 out of need for a job but quickly fell in love with all aspects of foodservice.



Jo Miller, MPH, RDN 

Jo Miller received a B.S. in Nutrition Science and minor in Food Service Management from UC Davis, then went on to complete her dietetic internship at Napa State Hospital. She then completed a Master’s in Public Health from UC Davis with an emphasis on Nutrition, Informatics and Journalism. Jo is currently the Vice President at Meals for All. Her focus is primarily, but not limited to, volume emergency nutrition preparedness and education. She is an invited speaker on the topic of emergency nutrition preparedness throughout the United States, and works closely with healthcare facilities to evaluate current emergency nutrition plans and anticipate future preparedness needs.


Dana Moran

Dana Moran recently celebrated two years with FoodService Director magazine, where she guides the magazine’s editorial vision and cultivates its relationship with noncommercial foodservice professionals. She loves that her job allows her to connect with operators on a personal level and get to the heart of their passion for their jobs. Previously, Dana spent nearly six years at the Chicago Tribune’s RedEye, including two as features editor. Dana graduated from Syracuse University with a degree in newspaper journalism. She currently is a volunteer children’s hospital magician for Open Heart Magic.


Stacie Rauch

Stacie Rauch has been cooking for as long as she can remember, and in that time, her clientele has included family, friends and celebrities. As an adult, Stacie owned and operated a full-service restaurant in Connecticut at the age of 21 for three years. Stacie demonstrates the strong ability to provide delicious healthy food from scratch that delights the palate. She’s committed to customer service and always strives to surpass client expectations. She also offers an array of great interpersonal and organizational skills.


Brenda Richardson, MA, RDN, LD, CD, FAND

Brenda Richardson is the Business Development/Relations Director for Dietary Consultants, Inc, and Food Service Management Solutions, and President of Brenda Richardson, MA, RDN, LD, CD, LLC. Brenda has more than 30 years of proven success in directing multi-million dollar foodservice and nutrition operations. Brenda is a national lecturer, author/contributing author of many professional books and publications, and serves on state and national offices in the Academy of Nutrition and Dietetics.


Sarah Rink, MS, RD, LDN

Sarah Rink graduated with a Bachelor’s degree in Food Science & Nutrition, with a Dietetics Concentration from Middle Tennessee State University. She received a Master’s Degree in Food Science & Nutrition from Northern Illinois University with thesis and research work focusing on purée consistency consumption in the longterm care setting. Sarah’s experience includes working as the Nutrition Services Director in a skilled nursing facility. She has been with iit/SourceTech for nine years and currently works as an Outcomes Coordinator for long-term care facilities, assisting them with reaching budgetary and dining goals. Her previous responsibilities included development of menus, recipes, and various intervention protocols.


Marilyn Sherman, CSP

As a Front-Row Leadership expert, Marilyn Sherman inspires people to take charge of their career and life with dynamic keynotes and workshops that focus on three things: vision, goal achievement, and having a ‘nomore excuses’ mindset. It’s time to get out of that rut, stop settling for mediocrity, and it’s certainly time to
end workplace stagnation. Attendees of Marilyn’s programs gain clarity, increase their confidence, take control of their attitudes, and are motivated to stretch themselves in all aspects of their life.


Felicia Smith, CDM, CFPP

Felicia Smith is the Director of Hospitality Services at Memorial Hospital of Converse County. She oversees Food Services, EVS, a Mocha Molly’s Gourmet Coffee Shop and QPR Gatekeeper trainer for suicide prevention for MHCC. Felicia has 20 years of food service experience which include owning a restaurant, managing a restaurant, every position in foodservice in long-term care including dietary manager.  Felicia is Servsafe certified, certified to teach and proctor the Servsafe course and exams.  She has a Master’s degree in Health Care Administration with a concentration in Gerontology and is working on a Certification in Hospitality Management. Felicia has proctored several students for the Nutrition and Foodservice precertification course.  She is currently serving as the Wyoming Association of Nutrition and Foodservice Professionals current Past President and as a Director at Large for ANFP.


Thomas Thaman, AHCFA, CDM, CFPP

Thomas Thaman has been the Director of Food and Nutrition at Eskenazi Health since 2004. Tom has 35 years of foodservice experience, of which 17 of those years have been with Eskenazi Health. Tom received his BS in Restaurant Management from Ohio State University and has been a CDM since 1998. He was the recipient of the Inaugural ANFP 2015 Innovation Award.


Barbara Thomsen, RAC-CT, ICAC, CDM,CFPP

Barbara Thomsen is an active Certified Dietary Manager/ANFP member, serving on both the national Certifying Board and state chapter boards/committees, and a 15+-year veteran long-term care CDM. She has worked as the MDS Automation/Educator Coordinator for the state of Iowa for seven years, currently serving on the CMS Technical Experts Panel for the IMPACT Act data sets. Barbara has shared her regulatory knowledge across the nation at ANFP state chapter meetings, district/national sessions, as well as state health care association seminars. Barbara has been published in numerous long-term care publications and authored various nutritional manuals/guidebooks.


Melissa Vaccaro, MS, CHO, CP-FS

Melissa Vaccaro has a Master of Science degree in Biology and Bachelor of Science in Biology and Environmental Education, both from Shippensburg University. Melissa is the Vice President of Consulting for PTI Consulting Group, a Division of Paster Training, Inc. PTI Consulting Group works with top food and alcohol retailers, manufacturers, processors, and operators. As a core member of the management team, Melissa leads, develops, and oversees the PTI Consulting Group throughout the US, as well as provides numerous public health-related presentations and training. Melissa is co-author of the SURE™ HACCP book series. Before joining the PTI team, Melissa was with the Pennsylvania Department of Agriculture Bureau of Food Safety and Laboratory Services for nearly 25 years, where she dedicated her career to the service of safe food and the prevention of foodborne illness.


Barbara Wakeen, MA, RDN, LD, CCFP, CCHP

Barbara Wakeen is a registered, licensed dietitian nutritionist (RDN – LD) and principal/owner of Correctional Nutrition Consultants, where she specializes in correctional foodservice and nutrition consultation nationwide. Barbara has more than 26 years of correctional experience as a consultant, corporate dietitian and district manager providing foodservice and nutritional consultation to jails, prisons, treatment centers, ICE family residential centers, contract management companies, food processors, manufacturers and food distributors, and also provides expert witness services.


Karen Lee Werner, CDM, CFPP

Karen Lee Werner began her career in food and hospitality business in 1988. She has worked in restaurants, catering, cooking on a yacht, managing a hospital cafeteria and eventually, she found her passion in senior living foodservice. While serving as a director of food service in a continuing care retirement center, she became a CDM, CFPP in 1996. Since that time, she has worked in different CCRCs and a skilled nursing community.