FCSI The Americas Symposium
January 30-31, Orlando
Sojo’s background spans over 15 years in the higher education hospitality industry. She is highly experienced in master planning, dining assessments, facility planning, marketing and strategic planning for complex foodservice programs. Sojo has worked on nearly every type of project from market research activities, meal plan assessment, student union programming to providing comprehensive support for the firm’s strategic planning work.
Sojo is a people person and exceptionally perceptive in identifying customer needs and delivering solutions that exceed expectations. She makes colleagues laugh, keeps them young, and has an amazing ability to make friends wherever she goes. However, she loses all these qualities when playing a mean, competitive game of table tennis.
Chef Chris Aquilino is an award winning, chef, culinary leader, sustainability expert, culinary architect, brand ambassador advisor, author, and artist with 30 plus years of industry experience. The culinary driving force behind numerous multi-million-dollar national foodservice concepts, and brands specializing in recipe development, branded content creation, smart menu design, culinary sustainability, food waste management and recovery, food styling, and photography. Chris is the Chief Culinary Officer for Further Culinary Group, a boutique food service consulting and creative firm out of Charlotte NC, the Photographer and Food Stylist and Culinary Ambassador for Forever Oceans, and the VP of the Charlotte Chapter of the American Culinary Federation.
Chris Bigelow, FCSI CFSP
Chris Bigelow is President of Bigelow Consulting, providing food and beverage management advisory services to sports, entertainment, convention, and performing arts facilities. Bigelow has served over six hundred premier public assembly venues in North and South America, Europe, Asia, Australia, New Zealand, and the Middle East. Mr. Bigelow has been in the hospitality business concentrating on the public assembly market for forty-nine year and was named one of the Top 20 Most Influential People in the Sports Facility Design and Management Industry by Street & Smith’s Sports Business Journal. In addition, Bigelow is a recipient of IAVM’s Distinguished Allied Member Award, the Mickey Warner Distinguished Member Award from the National Association of Concessionaires (NAC), and NAC’s past chairman. Bigelow has taught on the faculty at Venue Management Schools in the US and Europe and has been a guest lecturer at the Venue Management School in Australia, Georgetown University, University of South Carolina, Johnson and Wales University, and Ball State University, presenting current venue trends in hospitality to graduate and undergraduate sports management students.
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.
James Camacho, FCSI
April Fool’s day 1979, James Camacho, FCSI, started working full time at Joseph Camacho Associates, the Food Service Consulting firm founded by his father in 1962. Camacho studied drafting in school, and so his first position was creating MEP and detail drawings on the drafting board. Camacho worked his way up to project manager, Vice President before being named President in 1995. In 1996 he and his wife Cathey bought the firm and relocated to Norcross, GA. The firm has continued to grow in stature and experience. Today there are 16 employees in four offices; Norcross, GA, Charlotte, NC, Birmingham and Eufaula, AL. During his 40 years, the firm has designed or consulted in over 4,000 projects.
Camacho’s FCSI experience includes serving on three Conference planning committees and Chair of the Kansas City Conference. He has served on the Board of Trustees for The Americas Division for twelve years in different positions including Chair. His service also includes two terms on the FCSI World Wide Board as Treasurer.
Leonard Condenzio, FCSI
Lenny is highly regarded as a culinary design expert and thought leader throughout the foodservice industry. He has gained 49 years of experience in all aspects of dining services, including 26 years as an operator; notably as Director of Catering (U.S. House of Representatives), GM of restaurants, Director of a high production commissary and Director of Dining for corporate dining facilities. Lenny possesses the vision, creativity, dedication and leadership it takes to transform a project from rough concepts to reality. Although 10 years of his career were spent as Director of Dining Services at Harvard University and his portfolio is filled with college and university projects, Lenny’s unique designs touch all industry segment markets, and can be seen in several states across the country. He is passionate about his clients as well as the design team, and most importantly values the collaboration process that occurs between them all. That passion has transcended into his present role of facilitating a collaborative environment for each member of the Ricca Team to attain increasing leadership, an abundance of creativity, industry peer recognition and unlimited success. Lenny has had active roles in associations such as NACUFS and FCSI and has presented at a number of associations during his career.
Dustin Cutler's passion for the hospitality industry and dedication towards education provided him with an academic scholarship to Niagara University, where he received his B.S. in Hotel & Restaurant Management.
Currently, Dustin is the Executive Director of Dining at Cornell University. During his tenure, he and his team have restored their culture, established new partnerships, reinvented the organizational structure and created a vision/strategic plan that allows their organization to nourish the future. In 2018, Dustin was promoted from the Director of Dining to the Executive Director for his ability to build a cohesive team and expand the department's revenue and services. By 2019, at the annual staff services awards, Dustin received the recently introduced Trustee Award for his dedication to staff development and creating “win win” opportunities across campus.
Dustin loves spending time with his wife Marissa and their eight-year-old daughter Olivia. He enjoys cooking with his family, boating, exercising, playing sports and the occasional wine tour around the Finger Lakes in Upstate New York, where he was born and raised.
Phil Del Giudice
With 30+ years of industry experience, Phil has held leadership roles in the restaurant, private club, higher education, independent school, international client & group purchasing segments. His tenure with a global foodservice leader included key account management & contract mobilization across 4 countries in the Americas. Coming out of Covid 19 shutdowns, he founded & operated a private consultancy restarting restaurant services for a private client in the hotel sector. Connecting the dots between strategy, venue design & onsite execution, Phil is building Oak View Group’s food and beverage identity as Vice President of Operational Excellence.
Currently finalizing plans to open CFG Bank Arena in Baltimore MD as well as Co-Op Live in Manchester UK. Phil supported the opening of 4 new venue projects over the past 11 months,
· EnMarket Arena in Savannah GA
· Moody Center in Austin TX
· Mullett Arena in Tempe AZ
· Acrisure Arena in Palm Springs CA
A passionate speaker, Phil hosts a hospitality blog & co-founded a 501c3 charity to support local hospitality operators in his hometown in CT.
Richard Eisenbarth, FCSI
Initially joining Cini-Little International, Inc., in 1977, Dick Eisenbarth, FCSI, has enjoyed a successful career with the firm, holding a wide range of senior positions throughout his tenure. While retired from day-to-day leadership at Cini-Little, Dick continues to mentor staff members and the foodservice industry through a variety of programs. Dick is a client-focused, results-oriented leader with a proven track record of managing teams of professionals on complex foodservice planning and design efforts. He has earned a reputation as a leader in the design of dynamic, resourceful and efficient food and beverage facilities for the world’s leading hotels and resorts, contemporary higher education campuses, major stadiums, arenas and convention centers, and corporations.
Eric Eisenberg is a lifelong gourmand who has devoted his entire professional life to the culinary arts and leadership principles. His career started in New York City and after training and working in France for 5 years he returned to New York and continued to hone his skills in some of that city’s finest restaurants culminating as the Executive Chef to the Embassy of Luxembourg to the United Nations.
Eric relocated to Seattle in the mid 90’s where he was the Chef / Owner of the nationally acclaimed Relais Restaurant and named one of America’s Top Tables by Gourmet Magazine. Seeking work life balance Eric left the restaurant business and joined the award winning team at Swedish Hospital, the birthplace of hospital room service in 2004 where he has tirelessly been striving to elevate the reputation of healthcare cuisine and the role of the chef in healthcare creating a viable long term career option for young culinarians entering the Food Service industry which garnered him the IFMA Silver Plate for Healthcare in 2020. Eric also just completed his term as president of the Association of Healthcare Foodservice (AHF).
With Eric’s transition to Senior Dining almost 4 years ago, he has initiated the same approaches to culinary and foodservice offerings in this vital and emerging segment of the Healthcare Foodservice Industry.
Kenneth W. Gronbach is predicting that the United States and the Americas, because of their superior demographics over any other continent, will excel culturally and economically in the post corona era. Ken is president of KGC Direct, LLC and is an internationally respected demographer who has been able to forecast societal, commercial, economic, cultural and political phenomena with uncanny accuracy. Ken’s unusual blend of marketing savvy and common-sense demography, based on over twenty years of proprietary demographic study, set him apart. Ken keynotes all over the United States and the world. His company does high value customized demographic research. You will find that Ken’s steadfast position, that the United States is the best nation on earth and his firm belief that the country’s best days are ahead, season his spirited presentations with an unmistakable pro-American enthusiasm. Ken is a best-selling author whose books include:
The Age Curve: How To Profit from the Coming Demographic Storm
Common Census, the Counter-Intuitive Guide to Generational Marketing
Decades of Differences: Making it Work is a comprehensive guide to coping with three generations in the workforce
Upside: Profiting from the Profound Demographic Shifts Ahead
Christine Guyott, FCSI RDN
Christine Guyott is an Executive Principal with Rippe Associates, a Minnesota-based foodservice design and consulting firm. She is a registered dietitian with over 30 years of experience in the foodservice industry, including more than 25 with Rippe. Christine heads Rippe’s healthcare design team, which is involved in projects across the country ranging from large academic medical centers to critical access hospitals. Her contributions to the industry have been recognized with numerous accolades, including FE&S and FER Consultant Awards in 2018 and 2017, and the 2018 AHF Making a Difference Award. She has been a member of the Association for Healthcare Foodservice since its inception in 2009 and a member of Foodservice Consulting Society International since 2010. She is the FCSI The Americas Board of Trustees chair, a former AHF board member, and has served on several committees in both organizations for over 10 years.
June Jewell, CPA
June R. Jewell, CPA is leading business management expert guiding Architecture and Engineering firm leaders to top industry profits by improving culture, processes and systems, and ensuring leaders, PMs and employees are trained for high performance. June is CEO of AEC Business Solutions, providing business assessments, training programs, workshops and process improvement services to stop projects from leaking profits and find lost dollars in nine areas of your business.
June is the author of Find the Lost Dollars: 6 Steps to Increase Profits in Architecture, Engineering and Environmental Firms and RAISE Your Value, prescribes a 5-Step process to uncover hidden value, design a winning competitive advantage and increase fees.
Wade Koehler, CAE
Wade Koehler, CAE has over 25 years of management experience and is the President and founder of Forte AMC - the Association Management firm that oversees operations for FCSI The Americas. Wade has served as the Executive Director of The Americas Division for 13 years. A new empty-nester, outside of the office Wade can be found working on his short game or spending time with his grandson.
Daniel Levinson is a respected United States Marine Corps Veteran from Colorado who graduated with honors with a degree in Design and Technical Graphics. He joined Ricca Design Studios in 2017 and worked his way up to help develop the subsidiary Ricca Technology Solutions in 2022. Daniel, now Principal, is a highly respected leader who leads his team with a hands-on approach. With over 10 years of Revit experience and 4 years of foodservice design experience, Daniel and his team work one on one with foodservice manufacturers designing, coaching, and creating their digital content, bringing their content well above industry standards.
Tim began his foodservice career at the age of 15 working as a dishwasher at a local buffet restaurant. Tim quickly moved across town to a well-known breakfast restaurant, where he worked his way from dishwasher to prep cook and eventually breakfast cook. Tim shifted his career to construction, where he spent the next decade learning the construction industry. After a jobsite injury, Tim transitioned into the design world, studying Architectural Drafting. He spent the next decade at a large Architecture firm where he worked his way from Drafter to BIM Manager. Having honed his skills in design and construction, Tim translated these skills to the foodservice design industry where he has been with Clevenger Associates since 2013. While focusing heavily on B&I, Hotels, Resorts and Casinos, Tim has completed many design projects in several other segments in his time with the firm.
Tim has been involved with the FCSI for the past 6 years and currently serves as chair of the Pacific Northwest Chapter.
Tim still enjoys creating a great breakfast and feels breakfast should be offered at any meal.
Danielle McMiller, CFSP
Danielle McMiller is the Vice President of Marketing for Structural Concepts Corporation, a leading manufacturer of food display cases for the foodservice and supermarket industries. Danielle has been a part of the Structural Concepts’ team for 39 years. She has lead the company’s marketing initiatives through a variety of sales & marketing positions. She is a graduate of Central Michigan University with a master’s degree in business leadership.
Danielle has created, implemented and managed successful sales and marketing programs for the company and has lead Structural Concepts’ product development initiatives for the last 20 years. Through creative market research techniques, she identified the need for innovative features like Breeze refrigeration, Clean Sweep automatic condenser coil cleaner and a variety of new food merchandisers. She operates in complete alignment with the company’s goals to educate and build strong partnerships within all of the business segments the company serves.
Danielle currently serves on the NAFEM Market Studies committee and previously served on the NAFEM board from 2015 to 2020. She continues to be actively involved in many industry associations and is a Certified Foodservice Professional (CFSP).
Eric Norman, FCSI
Eric began his career in foodservice at the young age of 14 working at a local Dairy Queen which eventually progressed into bartending at age 19, where he worked his way through college until graduating with his BA in Business Management. Having interned at MVP Services Group since he was 18, Eric would go to work for the firm right out of college, staying there until MVP merged with Clevenger Associates in early 2017. Mentoring under his father Ed Norman, Eric’s consulting career has focused on proper foodservice design and quality documentation. While focusing heavily on Education, Eric has also completed many design projects in all segments in his 20+ years as a professional consultant.
Eric has been heavily involved with FCSI for the past 15 years. He has worked with the FCSI Worldwide Academy Task Force f the Young Member Forum (ICON) as Chair and Past Chair, the Bylaws & Governance Task Force, Conference Steering Committee, and the Conference Planning Committee. Eric most recently has served on the FCSI The Americas Board of Trustees as Trustee and Secretary from 2014 to 2018 and Chair of The America’s Board from 2020 to 2023. He is currently serving as Immediate Past Chair on The Americas Board of Trustees.
Chris Pick is the Production Manager and BIM lead at FoodSpace. He joined FoodSpace in the Spring of 2019 to revolutionize the commercial kitchen design process, utilizing Revit as the FoodSpace standard. Chris took advantage of the 3D abilities in Revit and drove the use of VR as a tool to help decision-makers see the kitchen design as more than lines on a drawing. Prior to joining FoodSpace, Chris was the Facilities Manager at Cosmopolitan Catering responsible for maintaining the building, their large fleet of vehicles, walk-in refrigerators and freezers, as well as 50 feet of hoods and all kitchen equipment for their 22k sf commissary in Sunnyvale, CA. During his time at Cosmo, he was able to improve the logistical operation of the building, including an expansion of hoods and walk-ins while keeping the rest of the kitchen operating. Currently, Chris resides in the Treasure Valley of Idaho, enjoying life with his wife, two kids and two dogs. He relishes time with his family, camping, and wood working.
Ryan Rongo, FCSI, LEED AP BD + C
Ryan Rongo began his career in the foodservice industry over 20 years ago as a project manager for a custom equipment fabricator and dealer before becoming a project manager with S2O Consultants.
As project manager, Ryan has worked on numerous large venue projects including professional and collegiate sports venues, hotels, K-12 schools, health care, corporate dining, and higher education facilities. Ryan is LEED AP BD+C accredited and is an FCSI Professional Member.
Tarah Schroeder, FCSI
Tarah is a Principal at Ricca Design Studios and brings over fifteen years of experience in foodservice management, facility design, and project supervision. She started her foodservice journey at Whole Foods Market, helping to develop their Rocky Mountain presence and Green Mission program. Now with Ricca for ten years, Tarah has risen to an Executive Principal level where she manages multiple internal projects and initiatives that drive the company vision and strategy. She still plays an active role in designing projects and working with Ricca’s seven various studios. Adding to her experience, Tarah is a sought-after expert and Director of Sustainability at Ricca. She is one of the primary authors of the National Association of College and Universities Food Services (NACUFS) Sustainability Guide and has presented numerous speeches on sustainable foodservice design to engineers, architects, and others within the foodservice industry. Tarah has served on the Conference Planning Committee for FCSI The Americas and is the Chair for Symposium 2023.
Joe Schumaker, FCSI
After graduating with honors from the California Culinary Academy, San Francisco, Joe co-founded Cosmopolitan Catering in Sunnyvale, CA. Joe left Cosmo in 2015 and started FoodSpace where he and his team consult as experts in kitchen design, foodservice management, food business growth strategy, innovative food technologies and mentorship.
Kristin Sedej, FCSI
As Principal & Owner, Kristin brings a strong operational background to S2O Consultants by drawing on her extensive hospitality experience as well as her in-depth knowledge of all facets of the food design service industry. She holds a BS in Hospitality Management from Roosevelt University and currently is a Professional member of FCSI.
Kristin began her career in food service management. After gaining hands on experience in the industry, she joined Cini-Little International and quickly became known for her personal drive, ability to learn quickly and strong personal skills. She, along with fellow S2O partner Harry Schildkraut, left the company to form Schildkraut, Schroeder, Sedej & Associates in 2003. After that firm was dissolved in 2008, Kristin and Harry formed S2O Consultants and continue to provide a broad range of specialized consulting services to the Sports, Healthcare, Corporate, Educational and Hospitality industries in the areas of food service, laundry, and solid waste. She is both a facilities designer and operational consultant.
Key projects have included renovations to the New Orleans Superdome after Hurricane Katrina, winning project of the month from FE&S Magazine for the new dining pavilion at Ravinia Festival, working on the new Indianapolis Colts Lucas Oil Stadium (which was named the Sports Facility of the Year by Street and Smith’s Sports Business Journal), designing food service facilities for the first LEED-certified green major professional sports stadium in the U.S. – the new Nationals Ballpark in D.C., and receiving the LEED Gold certification for work done on the HSBC North America Headquarters in Mettawa IL.
Kristin serves the Chicagoland area by providing pro-bono work for the United Methodist Church in Barrington, IL, the Ronald McDonald House in Chicago and the Salvation Army Recreation Center in Chicago. Kristin currently serves as Secretary on the FCSI The Americas Board of Trustees.
Andrey Teleguz considers himself to be a natural problem solver. Andre grew up in a system that punished thinking and ideas. Once free, he wanted to question everything. To Andrey, success is having the opportunity to improve lives through innovation, constant learning, and collaboration. He believes that nothing is impossible, and every day, he is driven to prove it.”
Andrey is the founder and Principal of SCOPOS Hospitality Group which was stablished in 2009 and has grown to become a premier hospitality consulting, design, and operational support services firm dedicated to meeting the needs of senior living, healthcare, corporate, and educational institutions worldwide. Andrey brings a wealth of experience leading varied and complex senior living projects, with over 20 years developing, designing, and installing hospitality venues both nationally and internationally. Andrey is known for designing hospitality food service environments that go far beyond the typical institutional food service experience. SHG has disrupted the status quo by bringing innovation, cutting edge technologies, branding, sustainability, and design trends to a new level. As SHG continues to grow and gains recognition, Andrey’s goal is to make a positive impact on society by constantly improving the hospitality experience.
Jan van den Kieboom AIA, NCARB
Jan van den Kieboom, AIA, is an architect and founding principal of Workshop Architects, whose practice focuses on the design of highly engaging social environments. Over the past 25 years, Jan has led design projects at over 50 colleges and universities nationwide, including the University of Michigan, University of Illinois, Purdue University and Florida State University. Guided by Workshop’s Inclusion Placemaking principles, Jan designs dining environments that draw together diverse campus communities.
If it’s true that our greatest contributions are often born out of our most significant challenges, then Jason Wange will continue to count the mental health challenges of his twenties, the physical health challenges of his family and unexpected unemployment to begin the pandemic a gift. Jason is the founder of the Foodservice Powerplant Network, a community of thousands of foodservice professionals committed to supporting one another, developing positive mindset tools which foster growth and finding the good wherever they can.
In addition to the Foodservice Powerplant Network, Jason has spent the last 14 years as a foodservice professional, both as a managing partner with manufacturer’s rep firm, Desert Peak Marketing, out of Denver and now as the Sr. Director of Sales, West for Cal-Mil, a manufacturer of trend-forward buffet solutions. Jason, his wife Shannon and their two children live just outside Boulder, Colorado.
Richard is the Director of Outreach at the Frontier Energy Food Service Technology Center (FSTC), an unbiased, commercial foodservice, research-and-training facility known to most industry insiders as “fishnick”.
Trained as an electrical engineer, Richard started his career in alternative energy, changing from energy-generation to energy-efficiency when he joined the FSTC research team over thirty years ago. He is a contributor to the USGBC's LEED rating system and the EPA’s Energy Star program. Richard has lectured at UC Berkeley and UC Davis and taught a food service sustainability class at Diablo Valley College. Richard is a former member of the NRA's Conserve Advisory Council and is a past Fellow of the Hobart Center for Foodservice Sustainability.
Richard focuses his efforts on translating Frontier Energy’s 35 years of food service research into practical information. He has created and delivered over 1000 presentations and classes during the last 30 years and authored numerous research reports and articles in magazines, newsletters, and on the web. He is also the creator and author of the online Foodservice Energy Efficiency Expert (Fe3) training and certification program (www.fethree.com).