Confidence and Competence: 
Mentorship and Reverse Mentorship Feed the Leadership Lifeline

Tuesday, December 9 
3:00pm ET / 12:00pm PT

During this webinar, panelists will explore how mentorship and reverse mentorship strengthen the leadership pipeline – from onboarding to ongoing leadership growth. Hear from system, mid/senior, and front-line leaders as they share real experiences, challenges, and insights about stepping into new roles, building confidence, developing their own competence, and that of their staff and embedding a self-op organizational mindset. 

Learning Objectives: 
  1. Compare perspectives on the leadership pipeline – from system onboarding to front-line growth – and how expanded mentorship models build confidence and skills.
  2. Explain the role of mentorship in supporting new leaders entering healthcare or management roles.
  3. Learn from real leader experiences which kinds of support and mentoring have the most impact in developing leadership and sustaining self-op continuity.

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  • Duration:  1 hour 
  • Accreditation: 1.0 CEU - CDR & ANFP 
  • Type: Monthly Webinar

This webinar is generously supported by the following AHF Annual Sponsors: 

MEET THE PANELISTS:

Jeffrey Brana
Lee Health

Jeffrey Brana is an accomplished leader in healthcare foodservice and hospitality, currently serving as Director of Food and Nutrition Services and Culinary Cohort Lead at Lee Health, Southwest Florida’s largest health system. In this role, he oversees culinary operations and strategic development across four acute care hospitals, post-acute facilities, Golisano Children’s Hospital, multiple specialty care centers, and the system’s central production kitchen.

Previously, Jeffrey held a senior role at a global culinary knowledge technology company, leading multi-disciplinary teams to develop innovative tools for culinary knowledge transfer and food-based health solutions. His work included creating a novel modeling language for food knowledge encapsulation and bridging culinary expertise with product design.

Earlier in his career, he partnered with national non-profits and HRSA-funded initiatives to expand services for children with chronic health needs and to combat childhood obesity through cooking education and community partnerships.

A former Executive Chef in Michelin-starred and James Beard Award–winning restaurants, Jeffrey brings a deep understanding of culinary craft and operational excellence to his work. He continues to champion food as a transformative force for better health, stronger communities, and sustainable systems of care.


Brian Dixson
Geisinger Health System
Brian Dixson graduated with a Bachelor of Science Degree in Culinary Arts Technology from the Pennsylvania College of Technology in 2005. This degree initially led to work in both upscale and casual dining kitchens throughout central Pennsylvania. Brian then transitioned into the healthcare foodservice industry after graduation and has spent the last 20 years in the field, moving from preparing daily meals for patients and employee appreciation events to catering for executive administration teams. He completed an MBA from Bloomsburg University in 2012.  

Currently, as a Regional Operations Director with Geisinger, Brian supports four community hospitals throughout central/north-central Pennsylvania. In this role, he works alongside site leadership to implement and monitor policies and procedures, focusing on removing barriers so that foodservice teams have the proper tools, training, and resources to provide the best possible care for patients, visitors, and the Geisinger family.  

Brian has established a strong record of industry leadership and recognition. He has served on the Philly-South Jersey AHF Chapter Board of Directors since 2020, including a term as President in 2023-2024, and was recently elected to serve on the AHF National Board of Directors for 2026-2027.  In 2020, Brian was the recipient of both AHF’s Future Horizon’s Award as well as Foodservice Director Magazine Rising Star Award. He is also a three-time AHF Culinary Competition Finalist (2022, 2023, 2024), winning a silver medal in 2024.  

In his free time, Brian enjoys spending time with his wife and three kids. He volunteers with a middle/high school running mentorship program (SOAR) and serves as a chaperone and supporter for the Berwick Area High School Marching Band.
Donald Hanson
Geisinger Health System
Donald Hanson began his culinary journey in 2010 at Lycoming Career and Technology Center (Lyco CTC), a local vocational program where he earned a 3-year certification in culinary arts and completed his ServSafe Management course. During his time there,  Donald worked closely with his lead chef, assisting with weddings and events for his personal business, as well as large banquets hosted by the school.

That same year, Donald joined University of Pittsburgh Medical Center (UPMC) and was introduced to the healthcare side of culinary arts. He started as a patient liaison and over the next ten years, worked his way up to Lead Cook and eventually Supervisor. In Donald’s supervisory role, he helped train staff and implement the International Dysphagia Diet Standardization Initiative (IDDSI) throughout the system. He also played a key role in reopening the kitchen in Sunbury, PA after UPMC acquired the local hospital. In addition to food service, Donald was responsible for overseeing Environmental Services and managing Central Supply operations.

In October 2021, Donald transitioned to Geisinger, where he has spent the past four and a half years growing within the organization. Donald started as a First Cook and now he serves as the Foodservice Supervisor at Geisinger Medical Center - Muncy. During his time with Geisinger Health, he has helped organize numerous events, including meals for local veterans and large holiday celebrations for hospital staff.

Donald is also a proud member of his local American Culinary Federation chapter.
Anne Phillips, MS, RDN
Baptist Health
Anne Phillips, MS, RDN, is the Executive Director of Food and Nutrition Services for Baptist Health, a major 9-hospital healthcare system in Kentucky and Southern Indiana.

A Registered Dietitian with 15 years of operational and clinical leadership, Anne specializes in transforming large-scale healthcare foodservice. Her expertise includes strategic innovation in patient meal service (such as hybrid room service solutions and plant-forward recipes), driving clinical outcomes through malnutrition identification programs, and successfully converting multi-site contract-managed operations into efficient self-operated models.

Anne provides a unique, results-driven perspective on supply chain resilience, FNS innovation, and leadership. She holds a master's degree in Dietetics and a bachelor's degree in English, which fuels her clear communication style. When not improving hospital operations, she is a dedicated renovator of her historic home (a task her dog, Wilbur, is not much help with).
Mary Angela Miller, MS, RDN, LD, FADA
Moderator
Mary Angela has spent 30+ years in healthcare leadership, as director of Food & Nutrition Services and as a Hospital Administrator at Ohio State University (OSU) Wexner Medical Center. Prior to then, she was a Clinical Nutrition Service Coordinator for Cleveland Clinic & Wellness Program Director for a medical practice. After retiring from OSUWMC she taught as an adjunct instructor.

She earned her BS degree from Youngstown State University, MS from CWRU & an executive certificate in Healthcare Management from OSU.

She’s past national president of HFM, and Chair & Delegate for the Academy of Nutrition’s Management Practice Group, as well as State OAND president.

Her willingness to develop the leadership skills of others & then facilitate their promotion was recognized when Mary was selected as a recipient of the IFMA Silver Plate in Healthcare, HFM’s Angela Gagliano Award & Foodservice Equipment & Supplies: Management Excellence Award.

Mary, aka the Food Safety Dietitian, is founder of KeepSafeFood, an Ohio based food safety training small business. She knows firsthand that good food is safe food that tastes good & is good for you.

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