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
Lisa is the Managing Director of Growth at TRIO Community Meals, owned by Elior North America. Lisa leads the Growth Team that is fueled by a passion to nourish our nation’s seniors. She builds partnerships with clients to provide a custom meal solution for each client, leveraging three core program components: Menu Development, Meal Production, and Logistics. Lisa brings to clients a quality, yet more cost-effective program that enables them to feed more seniors or provide additional services in our communities.
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 and outpatient 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.
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, 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.
Chef Mario Reyes, C.E.C, W.C.M.C
Corporate Executive Chef
Chef Mario Reyes began his culinary career in Toronto, Canada. He worked in many prestigious hotels, such as 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 he worked with numerous chefs and food companies across the world in menu & product development and innovation.
Chef Reyes is a certified Master Chef and he has competed and managed US culinary teams in international competitions in Sweden, Luxembourg, Bangkok, Ireland, and the Culinary Olympics in Germany.
As Corporate Executive Chef 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, the love of people and sharing and learning with others. “HAPPY COOKING”