The Believers in Culinary Culture
Our team is rooted in a long history of both foodservice and healthcare. A unique blend of experience and networks supporting one belief, Culinary Culture. Where the focus is always on creating the best environment for your foodservice staff. We want to ensure they have what they need to provide the best care for your residents, patients and their families.
Meet Our Team
President and Co-Founder
Tucker grew up in the foodservice industry. First working at his family’s food distribution business serving 4 states in the Midwest. From there he went on to start several restaurants and cafes in Kansas City where he learned foodservice operations. Always the entrepreneur, he later went on to create a company to help serve the independent Senior Living Communities with a new model of a Group Purchasing Organization (GPO). Tucker found his passion in helping caregivers manage their communities through cost management services and providing foodservice operations with the tools to improve patient and resident satisfaction. He understood that Hospitality and Culinary Arts to be the cornerstones to a successful culture in healthcare communities. Tucker enjoys being personally involved with our clients in coaching them in their overall Business Strategy, Staff Learning & Development Strategies, Marketing Strategies and any other creative demands they dream up.
VP and Co-Founder
Greg has been working on hospitality, healthcare and restaurant development projects for over 15 years. Prior to that, he worked for over 14 years in hotel and resort management positions from Restaurant Manager to Banquet Manager to Hotel General Manger. He is an experienced coach and consultant whose goal is to improve foodservice in Healthcare through a holistic approach by enhancing employee engagement, process improvement, kitchen and dining room design and proper investment. Greg is a former Executive Chef and Chef Instructor at Johnson and Wales University.
Healthcare Foodservice Consultant & Director of Pineapple Ambassadors
Betsy’s career as a Registered Licensed Dietitian spreads across a thirty plus year tenure in the Senior Living segment of Healthcare. Her focus is on Senior Care best practices, regulatory compliance and new product analysis. Betsy has served as a subject matter expert for Health related media such as television and radio broadcasts. She is a sought after speaker for state and local Foodservice Associations, and is a Certified Specialist in Gerontological Nutrition. Betsy resides in Georgia and enjoys traveling, entertaining and spending time with husband and family.
Healthcare Foodservice Education Coordinator/Trainer
Barbara spent 7 years as the MDS/OASIS Automation Education Coordinator/Trainer for the State of Iowa/Iowa Foundation for Medical Care. Previously, she was employed in Long Term Care facilities for 10+years and has her degrees as a Certified Dietary Manager, Resident Assessment Coordinator Certified, and QAPI Certified Professional. Additionally, for the past 2 years, she’s been ANFP’s (Association of Nutrition & Foodservice Professionals) Education & Regulatory Outreach Consultant.
Barbara recently started her own business, Aging Rules LLC Consulting. Her dream job combines her passion for food and her understanding of what makes “quality over quantity”! She considers it a privilege working with care communities helping them find the highest quality of career possible that celebrates aging within the confines of regulatory rules.
She resides in Iowa with her husband and 2 handsome felines, has successfully packed a son off to college, never turns down a good cup of coffee nor chocolate and once again has found the freedom to spend time having fun with her husband # hashtag loving-empty nesting!
Healthcare Foodservice Consultant & Culinary Trainer
Chef Ron is a Certified Executive Chef with over 30 years of culinary management expertise in healthcare, restaurants, and hotels. Chef Ron has run some of the most notable hospital kitchens in the country such as Penn State College of Medicine Milton S. Hershey Medical Center and Geisinger Health System. Known for his high energy, cheerful outlook, and inspirational management style Ron has led to a long list projects to improve the patient food experience including room service design work; cafeteria, retail & catering menu & recipe development and implementation; tray-line menu re-design & implementation; disaster planning; HACCP; sous vide & ROP systems, recipes, designs and licensures; production modules of IT software; Room Service infrastructure; new hospital openings; hoodless kitchen designs; contract management to self-op assistance & conversion; and, management & catalytic leadership training.