Gary Goettl is a nationally respected consultant with over 30 years of experience transforming hospital Food and Nutrition Services. As a principal at Kestgo, Gary advises healthcare leaders on all aspects of foodservice operations—ranging from quality enhancement and program design to workforce development, training, and financial optimization. Known for his pragmatic, hands-on approach, Gary has helped health systems modernize food production, elevate patient and retail experiences, and implement sustainable service models that perform under pressure. His deep operational background, combined with a strategic mindset, allows him to guide complex initiatives from concept through implementation—whether redesigning menus, improving labor models, launching technology platforms, or developing systemwide training programs. Gary holds degrees in Public Health and Dietetics and is frequently sought after for his insight into what truly works in hospital kitchens. His leadership continues to shape high-performing foodservice departments across the country.

John Herzog brings over 40 years of diverse foodservice experience, working his way up from dishwasher to General Manager. While initially studying Broadcasting and Communications, he found his passion in the culinary world. Since 2008, John has focused on healthcare foodservice, leading process improvements and renovations nationally as a Food Service Director. Joining Don Miller & Associates in 2017, he has served as Project Manager, Culinary Lead, and Support Success Coach for meal service transitions across the U.S. Currently, John is the Director of Business Development at DM&A, where he also collaborates with their team of interim leaders.

JJ Layton is an energetic Chef whose roots are founded in the harvest. He has received formal training at Le Cordon Bleu, although it really started at the ripe age of 8 at his mother's apron and a loaf of banana bread. As a classically trained Chef he worked in hotels and restaurants from 1999 until 2016, when he took on the role of Executive Chef at St. Joseph’s Hospital. In 2022 he advanced to Manager of Food & Nutrition Services and has not stopped.

He is a published cookbook author and constantly amazed as the power of a team and all the can accomplish. Currently the SJH team feeds just under 5000 meals a day and is very busy!

Curt has been in healthcare foodservice for 38 years with the last 24 years in the pediatric environment and currently has been enjoying the challenges of the self-op world as Food Service Director at Johns Hopkins All Children’s Hospital in St Petersburg, Fl for the past four years. Recently he has been involved in the design planning and kitchen layout of a new 90 bed hospital under construction in Wesley Chapel Florida as the health system continues to grow in the state. Another project still under design is a patient tray line renovation which is an exciting chapter in the growth of the organization.