Chef is the founder of Bacchus Hospitality Group, a multifaceted Food Solutions consultancy formed in 1999. Salvatore has over thirty-five years of culinary, management, and ownership experience. He has a strong hospitality background having spent eight years as Executive Chef with Hyatt Hotels. Chef has owned two fine dining restaurants affording him an owner’s fiscal responsibility. Additionally, he possesses an extensive product knowledge, procurement, and sourcing expertise after fifteen years as Director of Culinary Resources for Sysco. Salvatore’s largest undertaking has been the rebranding of Sysco Metro NY for the geo-segment of Manhattan. This entailed graphic concepts, product alignment, and brand equity enhancement though multiple customer-facing events and management of local Corporate Citizenship.

Tim Schoonmaker is currently the Director of Nutrition Services at the Manatee Healthcare System. Previously he served as the Corporate Director and Executive Chef and Director of the Rosemary & George Dawson Inn at Centra Health in Lynchburg, Virginia and has worked in the healthcare industry for 21 years in both contract and self op foodservice operations. Tim is a Certified Executive Chef and Certified Culinary Administrator through the American Culinary Federation, serving as the education chair for the Southwest Virginia Chefs Association, and is a Certified Dietary Manager and Certified Food Protection Professional, serving as the membership chairperson/Newsletter Editor for the Association of Nutrition Food Service Professionals Virginia Chapter. Tim is also a member of the Associate for Healthcare Food Service, serving on the benchmarking committee and self op committee and on the AHF Board. Tim also is the President of the board for Big Brothers, Big Sisters of Central Virginia, and serves on the social services board for the City of Lynchburg.