Amy Bollam, RDN, LDN
Registered Licensed Dietitian and Healthcare Food Service Consultant
In her career, Amy has focused in food service management including areas of cost control, staff development, safety, sanitation, and compliance. In her current role with Health Technologies, Ms. Bollam provides Culture Change consulting for dining services in healthcare paired with customer service training, employee development, and menu design. Amy holds Bachelor degrees in Dietetics and Nutrition, as well as Women’s and Gender Studies from the University of Dayton, and a Master’s degree in Human Resources from the Pennsylvania State University. Amy resides in St. Louis with her husband and son. In her free time, Amy enjoys traveling, cooking, and of course, eating!
Marissa Chiapperino, RD
Registered Licensed Dietitian
Marissa has been a Registered Dietitian for over 10 years, graduating with her BS in Dietetics from State University of NY-College at Oneonta, completing the Sodexo NY Metro Internship and receiving her MPH from UMass Amherst. She first worked for Sodexo at Westchester Medical Center in NY for six years and then St. Francis in Hartford, specializing at both locations in critical care and oncology. After moving to Western Massachusetts, Marissa took a job at Holyoke Medical Center as their first bariatric dietitian, helping build the nutrition program and continues to change perception of obesity as a chronic disease. Her position is based out of the Community Navigation department. This allows her to address many social determinants of health when treating patients that affect nutrition status including transportation, food insecurity, health literacy and housing. In this care transitions role, Marissa works with a team of nurse navigators and community healthy workers to manage patients with chronic disease and avoid hospital readmission. This role is paving the way for the RD to work in non-traditional settings like the home, media, community and shared-medical appointments and is very valuable given the ever changing structure of the healthcare system.
Hospitality and Business Management
Todd started his restaurant career in April of 1986 as a busboy for an upscale family owned Greek restaurant in St. Louis. After Todd graduated high school, he attended the University Missouri-Columbia where he was the first Front of House Dining director of the new University Club in 1992. Todd was instrumental in putting service standards in place, planning and the purchase of small wares, set up of the POS system, and building the wine lists. Todd worked towards his Bachelor of Science degree with an emphasis in Hospitality Management, Business Management, and Psychology and graduated the summer of 1992.
Todd moved back home to St. Louis and was the Food and Beverage Director for the Embassy Suites hotel on the Landing for a year. After that he relocated to Kansas City and worked for Chi-Chi’s, Semolina International Pasta, Rainforest Café, Jose Peppers, before finding his true passion at John Knox Village. Todd is in his fourteenth year as the Director Dining Services and Events at John Knox. In that fourteen years as Dining Director Todd has expanded the four dining options to seven, each with a unique style of service and menu and flare. He has been an integral part of the design, implementation, and success of the new restaurants as well as maintaining a quality experience for residents and staff at the existing restaurants. Todd prides himself on always providing a quality experience for the residents and other patrons served at John Knox Village and understands that quality service comes from building a quality team.
While not working, Todd stays connected to the community. He serves on many advisory boards. He is on the culinary advisory boards for the Herndon Career Center through the Raytown School District, Olathe School District, and Johnson County Community College. Todd is also a member of Kansas State Dietetic Program Advisory Board. Todd is also the proud father of two children ages 22 and 24. In his personal time he enjoys bicycling, and traveling.
Suzanne Quiring, CDM, CFPP, RD
Registered Licensed Dietitian
Suzanne Quiring is a Registered Dietitian both in Canada and USA. She is a member of Dietitians of Canada, Washington State Academy of Nutrition and Dietetics (AND), and Dietetics in Health Care Communities (DHCC). She is a Certified Dietary Manager with ANFP, and active member of CSNM.
Along with having her 2 year Continuing Care Administrator’s diploma, and she volunteered as the BC rep for Dietitians of Canada Gerontology Nutrition network for the past 3 years. Suzanne has over 28 years experience in the Health Care Community food service industry as a Director of Food Services, Dietitian, and consultant. Suzanne has personally worked in all areas of Residential Care from Assisted living, skilled nursing care, palliative care, dementia care, brain injury, extended care and acute care – she has an appreciation as to the practical and real challenges of providing great meal service to residents, regardless of care level.
In 2000, Suzanne invented the SuzyQ cart System, which is a movement on an improved way on “how” we typically do meal delivery in our LTC dining rooms, which allows for more resident interaction & choice, hotter food and less food waste resulting in significant dollar savings. To date, she has helped over 1,000+ communities throughout North America improve the dining experience for Residents with mobile meal service.
Suzanne has been published in 10 peer publications and been a speaker at National conferences including 2018 ANFP Regional conferences, 2018 Dietitians of Canada National conference, 2016 DHCC National conference, Pioneer Network, Eden Alternative International conference, and numerous health care conferences. She was awarded the Marie Taylor Award for Excellence in Long Term Care by Dietitians of Canada in 2015, and ANFP National Dining Distinction Award winner for 2020.
Suzanne spends her time providing education support to Residential Care communities via webinar classes, conference speaking, & email/phone support to folks that are motivated to make a positive change in their dining room. She loves to share her passion & experience on “how” meal service can be done as resident focused as possible, the culture change that is needed, and is a big supporter of the Eden Alternative and Pioneer Network organizations.
Sarah Rink, RDN
In her career as a Registered Dietitian, Sarah has worked in various positions within the long term care setting. As a Nutrition Services Coordinator she managed daily food service operations as well as the clinical nutrition needs of residents. In her role as Performance Outcome Coordinator Sarah focused on budget and operational management within dietary departments. She graduated with a B.S. in Food Science & Nutrition, from Middle Tennessee State University, and received her M.S. in Food Science & Nutrition from Northern Illinois University. Sarah’s thesis research focused on pureed meals, and how an enhanced plate presentation could have a positive impact on meal intake in the long term care setting. Sarah currently resides in Wisconsin with her husband and dog, Miles, and enjoys long runs, traveling, and all things wine.
Ron Sabatini, CEC
Healthcare Food Service Consultant & Culinary Trainer
Chef Ron is a Certified Executive Chef with over 30 years of culinary management expertise in healthcare, restaurants, and hotels. Chef Ron has run some of the most notable hospital kitchens in the country such as Penn State College of Medicine Milton S. Hershey Medical Center and Geisinger Health System. Known for his high energy, cheerful outlook, and inspirational management style Ron has led numerous projects to improve the patient food experience including room service design work; cafeteria, retail & catering menu & recipe development and implementation; tray-line menu re-design & implementation; disaster planning; HACCP; sous vide & ROP systems, recipes, designs and licensures; production modules of IT software; Room Service infrastructure; new hospital openings; hoodless kitchen designs; contract management to self-op assistance & conversion; and, management & catalytic leadership training.
Betsy Sellars, RDN
Registered Licensed Dietitian and Healthcare Food Service Consultant
Betsy’s career as a Registered Licensed Dietitian spreads across a thirty plus year tenure in the Senior Living segment of Healthcare. Her focus is on Senior Care best practices, regulatory compliance and new product analysis. Betsy has served as a subject matter expert for Health related media such as television and radio broadcasts. She is a sought after speaker for state and local Foodservice Associations, and is a Certified Specialist in Gerontological Nutrition. Betsy resides in Georgia and enjoys traveling, entertaining and spending time with husband and family.
Barbara Thomsen, CDM, CFPP
Healthcare Food Service Education Coordinator/Trainer
Barbara spent 7 years as the MDS/OASIS Automation Education Coordinator/Trainer for the State of Iowa/Iowa Foundation for Medical Care. Previously, she was employed in Long Term Care facilities for 10+years and has her degrees as a Certified Dietary Manager, Resident Assessment Coordinator Certified, and QAPI Certified Professional. Additionally, for the past 2 years, she’s been ANFP’s (Association of Nutrition & Foodservice Professionals) Education & Regulatory Outreach Consultant.
Barbara recently started her own business, Aging Rules LLC Consulting. Her dream job combines her passion for food and her understanding of what makes “quality over quantity”! She considers it a privilege working with care communities helping them find the highest quality of career possible that celebrates aging within the confines of regulatory rules.
She resides in Iowa with her husband and 2 handsome felines, has successfully packed a son off to college, never turns down a good cup of coffee nor chocolate and once again has found the freedom to spend time having fun with her husband # hashtag loving-empty nesting!
Jay’s wide-ranging expertise and global experience can help you transform your entire organization. He is as comfortable working in Beijing as he is in Boston, and in assessing every aspect of your operations. He can provide strategic insights to improve your customers experience, raise your staff’s effectiveness, or streamline your supplier operations.
Jay’s extensive international experience gives him unique insight into how to bridge cultural differences in food service and customers. Jay’s philosophy is centered around the concept that a positive customer experience will drive revenue. Process improvements, recipe standardization and staffing should all deliver great returns. Satisfied and motivated customers will continue to choose you first or recommend you, increasing your revenue and profits.
With over 25 years of experience in the hospitality field, Jay has held various leadership, operational and functional roles in the United States, United Kingdom, Continental Europe, Asia and South America. His resume includes the implementation of operational processes and systems, strategy development and implementation, supply chain management, labor relations and change management.
With experience in every aspect of food service, both back and front of house, Jay has led high-performing teams in more than 20 countries, focusing on both corporate client satisfaction and customer experience. He has worked in management and administration of food service in contract services, restaurants, retail, hotels, and senior living for companies including Aramark and Holiday Retirement.
Jay holds a bachelor of science degree in Hotel Administration from Cornell University and is a Green Belt in Lean Six Sigma.