TRIO Leadership Team

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 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.

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.

Scott Ball has been with us for over 30 years, dedicating his career to supporting senior nutrition programs that help older adults maintain their independence. His extensive experience and deep understanding of the industry have made him an invaluable asset to our organization.

In his role, Scott works closely with TRIO clients to understand their unique needs and how our teams can best serve them. He takes pride in cultivating meal solutions that align with each client’s mission, ensuring that our services are not only effective but also financially efficient. Scott prioritizes quality products and positive customer experiences, consistently striving to exceed expectations.

As Executive Vice President of Strategic Partnerships, Scott leads efforts in developing and maintaining strong relationships with key stakeholders. His strategic vision and leadership have been instrumental in expanding our reach and enhancing our impact in the communities we serve.

Scott earned his Bachelor of Science Degree in Business, Management, Marketing, and Related Support Services at Belhaven University. His educational background, combined with his practical experience, equips him with the skills and insights necessary to navigate the complexities of the senior nutrition landscape

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 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. 

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.

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 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 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 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.

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 is the Director of Menu Systems at TRIO Community Meals. With over two decades of dedicated service, Tammy oversees the development and analysis of menus, ensuring they meet client preferences, contractual requirements, and cost guidelines. Tammy coordinates individualized menus for sales proposals and new accounts, verifies specifications, and provides training for Senior Unit Managers in Computrition systems.

Previously, Tammy served as Assistant Food Service Director and Clinical Dietitian at St. Catherine’s Retirement Village in Madison, MS. She managed clinical dietitian functions, developed menus, and supported residents and staff.

Tammy started her career as a Clinical Dietitian at Mississippi State Hospital in Jackson, MS, planning nutritional education and acting as a liaison between patients, healthcare teams, and the Department of Food and Nutrition.

Tammy holds a Bachelor of Science in Nutrition and Dietetics from the University of Southern Mississippi. She is a Registered and Licensed Dietitian, ServSafe Certified, and a member of the Academy of Nutrition and Dietetics.

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 is the Director of Marketing at TRIO Community Meals, where she brings over a decade of experience in healthcare and education marketing. Her career includes significant roles at Johns Hopkins Medicine and within the nursing home industry, where she developed a deep understanding of healthcare marketing and the importance of community engagement. Tristin has honed her skills across brand development, social media management, graphic design, and public relations, making her a versatile marketer with a passion for storytelling.

At TRIO, Tristin plays a pivotal role in crafting and executing comprehensive marketing strategies that resonate with diverse audiences. She is dedicated to bringing TRIO’s mission to life, overseeing the development of visual content and the strategic sharing of nutrition education and wellness materials with the company’s clients. Her experience in healthcare informs her approach, allowing her to create impactful narratives that reflect TRIO’s commitment to improving community health and wellness.

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.