Managing Director of Operations
John has an extensive and successful background in the field of hospitality. For over 4 years, he has led Valley’s Community Meals segment partnering with local agencies to nourish and eliminate isolation among our nation’s seniors. His experience ranges from restaurant owner, culinary entrepreneur and concept development, to a multi-unit, multi-concept executive leader. He is the recipient of numerous awards such as the “Best New Restaurant Award” and “Best Asian Restaurant Award.”
Currently, John leads the Trio team in developing unique solutions for each Senior Nutrition Agency. His team creates custom programs for each partner based on Trio’s three (3) core program components – Menu Development, Meal Production and Logistics. Trio provides a quality, yet more cost-effective program that seniors enjoy.
Managing Director of Growth
Devon leads the Elior North America Growth Team that is fueled by a passion to nourish our nation’s seniors. Devon builds partnerships with clients to provide a custom meal solution for each client leveraging three (3) core program components – Menu Development, Meal Production, and Logistics. She brings to clients a quality, yet more cost-effective program that enables them to feed more seniors and provide additional services in our communities.
Devon holds a B.S. in Chemical Engineering from Virginia’s Polytech Institute. She has an extensive history in the Healthcare industry bringing dining solutions that enhance the lives of patients and residents. Her healthcare experience strengthens her current role bringing innovative solutions to the senior nutrition and out-patient care market
President, East Region
Gil founded Lindley Food Service more than 20 years ago and has served as the company’s president since then. As part of the Elior North America family of companies, Lindley was rebranded to TRIO Community Meals in 2019 and Gil now leads the company’s east region. Gil holds a BBA in in hotel restaurant management from the University of New Haven. He has worked for various large-scale food production operations for senior nutrition programs, Head Start Programs, and school lunches/after school snack programs. Gil is a proud board member of Notre Dame High School in Fairfield, CT, and has served as a board member at the Boys and Girls Club of America in Bridgeport, CT.
Vice President, West Region
Magi is Vice President of Operations for TRIO Community Meals’ western region. She has an all-encompassing background working in various roles during her 30+ year tenure with the company. For 20 of those years, she has served in a leadership role with where she is responsible for the successful operation of elderly nutrition programs companywide. She currently manages client relationships, team development and sales efforts to support the community meals segment. Magi was previously recognized with a Foodservice Management Professional Certification given by the National Restaurant Association, due to her outstanding achievement in the foodservice industry.
Regional Manager, West Region
Lisa is the West Regional Manager for TRIO Community Meals. She has worked in a variety of capacities in the foodservice industry for more than 15 years. Prior to joining TRIO, Lisa worked as Director of Dietary for Cambridge Healthcare in Southern California. Her passion for senior care and her desire to improve the overall quality of life for the elderly are a tremendous asset to her role. In the past, she has volunteered for organizations specializing in Alzheimer’s research and helped coordinate fundraising events for senior citizens.
Lisa received a Bachelor of Science in food service hospitality from California State Long Beach. She is also a Certified Dietary Manager, ServSafe Trainer/Proctor, and holds a DSS certification.
Regional Manager, Southwest Region
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.
Regional Manager, South Region
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.
Regional Manager, Northeast Region
Paul is the Northeast Regional Manager. He joined the team in 2010 and supports TRIO with 17 years of experience in contract foodservice management. Paul oversees the company’s foodservice commissaries in New England and manages more than 150 team members.
Paul attended Johnson & Wales and received a degree in Culinary Arts and Restaurant Hotel Management. He has earned an Advanced Business Management certification from the Hotel Restaurant Management Association, a lead trainer certification from the National Restaurant Association, both ServSafe and Allergen certifications, and a Strategic Account Management certification. Paul also received internal and external national corporation training and is certified in Supervisory Development for Human Resources.
Chef Mario Reyes
Corporate Executive Chef
Chef Mario Reyes began his culinary career in Toronto, Canada after graduating from George Brown Culinary School. After he completed his apprenticeship at the Four Seasons Hotel, he went on to work at the prestigious Sutton Place and King Edward Hotel, as well as the Westbury Hotel in New York.
Chef Reyes moved to the U.S. when he was invited to help open the Le Meridien Hotel in Dallas, Texas as Executive Chef/F & B Director in 1992. After many years in the hotel industry, he joined Nestle as Corporate Executive Chef in 1996. With Nestle, he was able to work with numerous chefs and food companies across the world to develop menus, develop products and drive innovation. He is a certified Fellow of the World Master Chefs Society as well as a member of the ACF and RCA. Today, Chef Reyes creates menus and crafts culinary delights for TRIO’s many customers across the country.