Michael P. Salvatore, III CEC® 

Senior Director 

Professional Experience

Chef Salvatore has over thirty-five years of culinary, management, and ownership experience. His strong hospitality background took flight beginning as the youngest Executive Chef hired by Hyatt Hotels and led them for eight years. Chef has owned two fine dining restaurants affording him an owner’s fiscal responsibility. Additionally, he possesses extensive product knowledge, R & D, operational transitions, system implementation, procurement, and sourcing expertise after fifteen years as Director of Culinary Resources for Sysco and five years with Ruck-Shockey Associates, Inc.

Chef specializes in food service solutions that deliver profitable sales, a positive team atmosphere, and ensuring guest delight. He has brought hospitality into the healthcare segment and has applied safe food and personnel practices with self-audit tools that have passed rigorous Federal, State and Local inspections within large healthcare systems.

Salvatore’s largest undertaking was the rebranding of Sysco Metro NY for Manhattan. This entailed graphic concepts, product alignment, and brand equity enhancement though multiple customer-facing events and management of local Corporate Citizenship.

Selected Project Experience

  • Loyola University Medical Center, Maywood, IL
  • Trinity Health, Corporate Resource, Livonia, MI

  • St. Alphonsus Health System, Boise, ID

  • Sysco Metro NY Rebranding
  • NYCWFF 2012-2015, Diamond Sponsor/Multiple activations
  • NJWFF 2010-2015, Platinum Sponsor/Multiple activations
  • NTUWS 2013-2015, Presenting sponsor/Multiple activations
  • Taste of the Nation NYC, Presenting Sponsor/Site Coordinator


  • Food & Finance High School, Board of Directors
  • Food Bank for NYC, Culinary Council
  • NYCDOHMH, Good Choice® Pilot Member
  • Gohan Society, Advisory Council
  • Greek Chefs’ Club, Advisory Council
  • AHF Culinary Competition, Committee Chair


  • American Culinary Federation
  • Association of Healthcare Foodservice (AHF), Culinary Competition Chair
  • Chaîne des Rôtisseurs, Vice Conseiller Culinaire
  • James Beard Foundation, Resident Professional 
  • Food Bank for NYC, Culinary Council
  • Research Chefs Association, (RCA) Professional Member


The Perry Award, James Beard Foundation


  • Sysco Corporation
  • Carlson Rezidor
  • Houlihan’s
  • Columbia University


Associate of Science, Culinary Arts
The Academy of Culinary Arts
Mays Landing, NJ

Certified Executive Chef
ACF, St. Augustine, FL

Georgie Shockey


Georgie is a principal in Ruck-Shockey Associates, Inc., an S-Corporation formed in 1997.  She has 35 years of operational and project experience in the areas of dining services, retail, patient meals, environmental services, patient transport and laundry.  Experiences include operational review & assessment studies; service integration (multi-service/multi-unit); meal delivery service programs; oversight reviews; implementation processes, transition, integration and request for proposal (RFP) leadership.  

Georgie is experienced in conducting feasibility studies where large capital investments are needed, making appropriate recommendations, and providing implementation plans. She has helped operators secure multimillions in capital for her clients. She also has experience in EVS standards, procedures, training and infection control methods for healthcare settings. Georgie utilizes financial and cost benefit analysis skills to assist in creating effective and sustainable operations.

Selected Project Experience

  • The Ohio State University Wexner Medical Center (OSUWMC), Columbus, OH
  • Emory Healthcare, Atlanta, GA
  • Curtis Institute of Music, Philadelphia, PA
  • NASA, Kennedy Space Center, FL
  • Novo Nordisk, Princeton, NJ
  • US Army Healthcare Operations, Various locations
  • Trinity Health System, Livonia, MI
  • Various International Sites: Nicaragua, Costa Rica, Canada, Central Europe


  • Academy of Nutrition and Dietetics Workplace Demand Study Task Force 
  • DOW Agra Healthy Oils Task Force 
  • Co-Chair, College of Education and Human Ecology Capital Campaign, The Ohio State University 
  • Dinex Corporation 
  • Industry Advisory Board, AHF (Past Chair) and current member 
  • Hospitality Management Advisory Board, OSU 
  • Trinity Health Advisory Boards: Food, Environmental and Clinical Services


  • The Food Consultants Group (FCG) 
  • Association for Healthcare Foodservice (AHF) 
  • Association for the Healthcare Environment (AHE) 
  • 2004 President’s Award, Society for Healthcare Foodservice Management (HFM) 
  • 2005 FE&S Top Achiever Award(Consultant, Worldwide)
  • Director, The Ohio State University Alumni Association (2013-2018) 
  • Director, The Ohio State University Foundation Board (2019-2021)


  • AHF, Leading Age, FNCEA
  • AHE
  • FE & S
  • Various GPOs
  • US Foodservice, Sysco, GFS


Bachelor of Science
Home Economics, Human Nutrition
The Ohio State University
Columbus, OH 

Executive Financial Training 
Stanford University