Our Leadership Team

Our Team

 

John Kirk

John Kirk

President

About John

John leads Elior North America Community Meals, which includes TRIO Community Meals, Traditions Manufacturing, and LiveWell with Traditions. TRIO provides critical nutrition to our communities’ older adults and other vulnerable populations. Through John’s leadership, TRIO delivers nutritious meals, provides exemplary service, engages in strong client partnerships, and executes a high level of satisfaction from adult participants. Traditions Manufacturing operates out of a USDA and FDA-inspected facility producing over half a million frozen and shelf-stable meals per week. LiveWell with Traditions provides direct-to-home delivery of healthcare meals for managed care organizations and insurance plans. These services enable older adults to exhibit improvements in mental health, feel less lonely, and be more confident living independently in their homes. 

During the recent COVID-19 dynamic environment, John guided TRIO teams as they strategically pivoted operational plans.  The thoughtful implementation enabled TRIO to ensure millions of individuals received the critical nutrition they relied upon. 

Before joining Elior North America, John led a successful career as a Chef/Owner and Entrepreneur. He successfully developed several award-winning restaurant brands throughout his career.  John’s culinary skills, financial management, and team building led to many successes in the hospitality industry as a multi-unit, multi-concept executive leader.

John holds degrees in Hotel & Restaurant Management and Accounting and Information Technology. He resides in Madison, MS, where he enjoys cooking for family and friends. 

 

Lisa Damore

Lisa Damore

Managing Director, Growth

About Lisa

Lisa Damore is the Managing Director, Growth at TRIO Community Meals. She leads the Growth Team with a passion for nourishing our nation’s seniors. Lisa builds partnerships with clients to further their mission of serving and feeding seniors by offering enhanced programming in food, wellness, people, and our planet. 

In addition to her primary responsibilities, Lisa serves as the TRIO Community Meals champion for Diversity, Equity, and Inclusion; where she believes that DEI is more than an acronym, it is a holistic approach that embraces diversity, strives to provide equitable and fair treatment, and offers a sense of belonging for all. “My experiences have always motivated me to share the importance of DEI. Although the conversations can sometimes be uncomfortable, discussing differences, understanding heritage, and embracing others allows us to grow and connect as people,” says Lisa.

Lisa holds a Bachelor of Arts from Rutgers University. She serves on the board of directors for a national foundation that champions school and college readiness, providing access and opportunity to education. Lisa has extensive experience in healthcare, technology, and the food service industry. Her experience strengthens her current role to bring innovative solutions to the senior nutrition market. 

Anna Roberts

Anna Roberts

Senior Vice President

About Anna

Since starting with ENA in 2014, Anna has made an enormous impact on our organization. She was instrumental in the set-up of the Shared Service Center and led the conversion of 14 companies into to the SSC. She then moved into the role of Senior Director of Finance in 2018 overseeing Valley, Bateman, Lindley, and Sidekim. In that role, she played an integral part in merging those companies into what is now TRIO Community Meals.

Since then, Anna was a driving force in helping the Community Meals team navigate numerous business challenges, including the pandemic and inflation mitigation. Most recently, Anna has taken on additional responsibilities moving Traditions into the Community Meals segment as well as being part of the leadership team that built and launched our new business, LiveWell with Traditions.

As the Senior Vice President, Anna is responsible for leading the TRIO Community Meals teams. She has 20 years of experience in the accounting field, in addition to 10 years of hands-on foodservice experience from her formative high school and college years. She earned a Bachelor of Science degree in Accounting and an MBA from Mississippi College. Anna enjoys spending time with her friends and family riding jet skis or roller coasters! She is based in Brandon, Mississippi.

Becky Sorenson

Becky Sorenson

Director of Human Resources

About Becky

Becky Sorenson is the Director of Human Resources at TRIO Community Meals. Since joining Elior in 2019 as a Senior Talent Acquisition Recruiter, Becky has excelled in building strong partnerships with business leaders and HR directors. She is adept at identifying staffing challenges and developing creative solutions to meet ongoing talent needs. Her expertise encompasses workforce and succession planning, people management, and project management, ensuring that recruiting activities are compliant and aligned with the organization’s strategic objectives.

Prior to her current role, Becky served as a Human Resource Business Partner and a Senior Talent Acquisition Recruiter at Elior. In these positions, she demonstrated her ability to consult with operations management, resolve complex employee relation issues, and align HR practices with business goals. She has a proven track record of counseling and coaching employees and managers, maintaining legal compliance, and spearheading key initiatives such as creating competency-based job descriptions and implementing compensation strategies.

Becky holds a Bachelor of Science in Consumer Affairs from South Dakota State University and is a certified HR professional (SHRM-CP). Her diverse skill set, combined with her extensive experience and educational background, positions her as a strategic partner capable of driving HR initiatives forward and contributing to the overall success of the organization.

Brian BonAnno

Brian BonAnno

Senior Director of Finance

About Brian

Brian has been with Elior since 2019, initially working as the finance lead for A’viands and Lancer, before moving to the Cura Foodservice / Healthcare Segment. Before joining Elior, he gained food service experience in various corporate finance positions at the HJ Heinz Company as well as Outback Steakhouse. He is a firm believer in collaboration and strives to be a valued business partner to all levels of the leadership team.

Brian is excited to bring his financial and strategic planning expertise to TRIO Community Meals.

He earned his Bachelor of Science in Business Administration degree from the University of Pittsburgh, and his Masters of Business Administration (MBA) from the University of South Florida.

Michelle Popish

Michelle Popish

Vice President of Information Services

About Michelle

Michelle has over 17 years of experience in information technology. At Elior North America, she is responsible for back of house applications and business intelligence.  She is also the Information Services liaison for the Community Meals segment and the finance organization. 

Michelle is passionate about providing an exceptional experience to customers and clients through systems, processes and technology. She has helped innovate, automate and enhance the tools and processes used across the organization. Michelle continuously looks for ways to evolve and transform our offerings and capabilities through technology while managing the IS strategy, budget and roadmap for Elior North America. 

Adam Tyler

Adam Tyler

Director of Operations

About Adam

Meet Adam Tyler, a seasoned professional in the food service industry. As the Regional Director of Operations at TRIO Community Meals, Adam oversees divisional operations, focusing on client interactions and ensuring the smooth running of company systems. His role involves active participation in business development and contractual retention, contributing to the overall success of the division.

Prior to this, Adam served as the District Manager at TRIO Community Meals, where he managed accounts across multiple states. His responsibilities included ensuring compliance with policies, conducting safety audits, and nurturing client relationships. Adam’s adaptability was evident as he seamlessly filled in for managers during their absences, showcasing his commitment to operational efficiency.

In his earlier role as Resource Manager, Adam played a vital role in supporting the District Manager and contributed to the opening of new accounts. His diverse skill set allowed him to evaluate accounts and provide valuable insights in areas such as HR, operational efficiency, and food cost.

Adam’s journey also includes impactful roles at Sysco Corporation and Aramark Corporation. At Sysco, he served as a Category Analyst, managing special orders and product-related inquiries. His meticulous approach included monitoring inventory and collaborating with buyers to ensure optimal product availability. During his time at Aramark, Adam held the position of Food Service Director, overseeing various aspects of a food service account and ensuring compliance with food safety and sanitation standards.

With a proven track record in leadership roles, Adam Tyler brings a wealth of expertise and a dedication to excellence in the dynamic world of community meals and food service operations.

Bob Santana

Bob Santana

Director of Operations

About Bob

Bob is a seasoned professional with 30+ years of foodservice industry experience. From his experience as a Residential Dining employee at West Texas State University all the way up to his current role as the Southwest Regional Manager for Trio, Bob understands the inner workings of a foodservice operation from the inside out. As a District Manager, he is responsible for monitoring the quality and delivery of 5 million meals every year across 10 operations in 6 states. Bob ensures that every TRIO team member is trained and ready to serve our clients and their customers with a smile and provide the incredible customer service our clients have come to expect.

Bob received an education from Pan American University in Edinburg, Texas, and is certified in the FMP, the Food Systems Program, the Think/Work Safe Program, the Quality Assurance Safe Food program, and more. His certifications and his impressive tenure in the foodservice industry make him an attentive and capable District Manager that our clients love to work with.

 

Chad Lee

Chad Lee

Director of Operations

About Chad

Chad brings more than 20 years of experience to his current role as the Southeast Regional Manager at TRIO Community Meals. Since 2008, Chad has run dining operations for various accounts smoothly, efficiently, and cost effectively. In addition, he provides outstanding customer service and works with our clients to ensure that all regulations, policies, and contractual obligations are followed and fulfilled correctly.

Chad received an MBA from Texas Tech, a BS in nutrition and dietetics from the University of Southern Mississippi, and is a licensed dietitian. His business acumen combined with his nutritional awareness make him an exemplary Director of Operations.

Willie Ruffin

Willie Ruffin

Director of Operations

About Willie

Willie has been an integral part of Elior since 2014, showcasing remarkable leadership and specialized knowledge throughout his tenure. He embarked on his path with us as a Regional Operations Manager in our PMC unit and rose through the ranks to become the Director of Manufacturing in 2017.

With a robust career spanning over 15 years in the food service industry, Willie has developed an impressive repertoire of skills, with expertise in areas such as production, client relations, and negotiations. Beyond his professional commitments, Willie is an avid golfer, a film enthusiast, and a fitness aficionado, often found at the gym pursuing an active lifestyle.

As the guiding force behind our West Coast operations, Willie’s profound industry insights and consistent performance history are invaluable assets to our team. We are confident that his strategic approach and vision will continue to drive success and innovation for Elior on the West Coast.

Alaundro "Al" Conerly

Alaundro "Al" Conerly

Director of Operations, Traditions

About Al

Alaundro Conerly is the Director of Operations, Traditions. Al has a wealth of experience and a proven track record in manufacturing and facility management. With over 20 years of experience, Alaundro has demonstrated exceptional leadership and expertise in lean manufacturing and continuous improvement methodologies.

Alaundro began his career in food manufacturing immediately after graduating from Alcorn State University with a Bachelor of Science in Agricultural Economics. His passion for the industry led him to various roles, including his tenure at Sara Lee Foods, where he was instrumental in implementing lean manufacturing practices across multiple facilities, resulting in significant cost savings and efficiency improvements.

In April 2019, Alaundro joined Traditions as Plant Manufacturing Manager in Pearl, Mississippi. During his time there, he led a team of over 150 employees, achieving world-class production standards and maintaining high levels of environmental compliance. His leadership was pivotal during the COVID-19 pandemic, successfully scaling operations to serve 50 states with high-quality, safe products.

As Director of Operations, Alaundro oversees the operational aspects of TRIO Community Meals. He ensures seamless coordination between floor personnel and stakeholders and drives continuous improvement initiatives to enhance overall efficiency. His dedication and outstanding contributions make him an invaluable asset to the organization.

Outside work, Alaundro enjoys spending time with his family, including his wife and three young sons. He is also an avid cyclist and an active community member, dedicated to building strong, supportive relationships.

Rose Ashraf

Rose Ashraf

Director of Operations, Safety & Compliance

About Rose

Rose Ashraf has over 30 years of operational management experience with special emphasis on food safety, employee safety, continuous process improvement, project management, and start-up operations. She started with TRIO Community Meals in 2019, where she oversees all employee safety programs to event workplace accidents by monitoring safety performance.

In addition to her oversight of workplace safety, Rose is also responsible for food safety programs to ensure compliance with FDA and State Health Codes. This includes providing training for audit readiness and implementing food safety plans, Seafood HACCP plans, and Good Manufacturing Practices. Rose is also responsible for investigating and delivering corrective actions for any quality issues, reviewing areas of opportunity in food safety such as sanitation programs, chemicals, and other needs, and inspecting facilities to assess and correct any food safety improvement initiatives.

Rose earned her bachelor’s degree from the University of Bahawalpur – Pakistan. She also studied Management & Psychology at St. John’s University in Jamaica, NY.

 

Tammy Kingery

Tammy Kingery

Director of Nutrition & Wellness

Chef Mario Reyes, WCMC, CEC

Chef Mario Reyes, WCMC, CEC

Director of Culinary & Innovation

About Mario

Chef Mario Reyes began his culinary career in Toronto, Canada. He worked in prestigious hotels like Four Seasons, Sutton Place, and King Edward Hotel. He moved to the U.S., worked at the Westbury NY hotel, and opened Le Meridien Hotel in Dallas, Texas.

After many years in the hotel industry, he joined Nestle North America and worked with numerous chefs and food companies worldwide in menu & product development and innovation.

Chef Reyes is a certified Master Chef, and he has competed and managed U.S. culinary teams in international competitions in Sweden, Luxembourg, Bangkok, Ireland, and the Culinary Olympics in Germany.

As the Director of Culinary and Innovation for TRIO Community Meals, he leads and energizes the culinary innovation process through menu & recipe development to bring seniors the best variety and quality through nutritious meals.

His motivation comes from his passions for cooking, his love of people, and sharing and learning with others. “HAPPY COOKING”

Tristin Perry

Tristin Perry

Director of Marketing

About Tristin

Tristin Perry is the Director of Marketing at TRIO Community Meals, bringing a wealth of experience in crafting compelling narratives and visually engaging brands. Her diverse skill set encompasses marketing, social media management, graphic design, public relations, and communications, with a proven track record across various industries, including health care and education. Tristin is not just a marketer; she sees herself as a storyteller, passionate about bringing the unique stories of companies to life.

In her own words, “Every company has a story to tell, and it’s my job to not only tell that story but show it by bringing a brand to life.” Tristin’s approach goes beyond traditional marketing; she aims to create an immersive experience that resonates with audiences. Her commitment to understanding the customer journey reflects in her work, as she constantly seeks innovative ways to enhance and elevate a company’s brand identity.

As the driving force behind TRIO Community Meals’ marketing efforts, Tristin assumes a multifaceted role. She not only manages the strategic aspects of marketing initiatives but also oversees their production and implementation. Her responsibilities extend to providing nutrition education and wellness materials that align with TRIO partners’ mission, demonstrating her dedication to contributing positively to the community.

Tristin is a proud alumna of Kutztown University, where she earned her Bachelor of Arts degree in communications and public relations. Her academic background laid the foundation for her expertise, and she continues to apply her knowledge and creativity to propel TRIO Community Meals to new heights.

Beyond her professional endeavors, Tristin is known for her collaborative spirit. She thrives on working closely with colleagues, understanding that effective teamwork is integral to achieving collective success. Her passion for learning and staying abreast of industry trends showcases her commitment to continuous improvement and her unwavering desire to take companies to the next level.

Join our Team!

See how TRIO Community Meals can become a partner in your long term career goals