||Barbara Sattler, RN, DrPH, FAAN, Professor, MPH Program USF School of Nursing and Health Professions
Dr. Sattler is a Professor in the Public Health Program at the University of San Francisco. She recently retired after 23 years at the University of Maryland where she directed a Center that addressed the environment’s impact on human health. She has been particularly active in shifting food practices in the health care sector – bringing Farmers’ Markets to hospital grounds and helping urban hospitals to source seasonal, locally and sustainably-grown food for their patients and staff. Supported by a USDA grant, she also helped to decrease sugar sweetened beverage consumption in health care settings. Her Center established the Maryland Sustainable Foods Council that was made up of food directors from hospitals and school districts, chefs from the hospitality industry, and members of the farm community. Sattler has served on the Institute of Medicine committees regarding environmental health information and has been a member of the EPA Federal Advisory Council for Children’s Health Protection. She has a Doctorate in Public Health from the Johns Hopkins School of Public Health and is a Fellow in the American Academy of Nurses. Equally important, she and her husband, Chris O’Neill, own Corks Restaurant – a fine dining establishment on the grounds of their vineyard and winery, the Russian River Vineyards. Their Executive Chef, Todd Davies, also sources locally and they have a substantial organic kitchen garden that they have been expanding every year.
||Jean-Marc Fullsack, Executive Chef Instructor, University of San Francisco
Jean-Marc Fullsack is currently serving as the Executive Chef and Instructor in the University of San Francisco Hospitality Industry Management Program. Jean-Marc began working with the USF Hospitality Program in 1997. Since then, he has assisted in the development and streamlining of the existing syllabus guidelines, recipe book, textbook, sanitation and safety procedures, uniform, and program software integration. Jean-Marc was born in France where he was trained in classical French cuisine. He graduated from the Hotel and Restaurant School in Strasbourg. His cooking experience includes first class restaurants, hotels, private clubs and food service management in the healthcare industry.
Jean-Marc was Instructor at the California Culinary Academy where he taught classes and operated a restaurant specializing in whole foods and healthy cuisine. Former President Bill Clinton has even recognized Jean-Marc's expertise in healthful cooking. He has been a Guest Chef at the White House and had the honor of making three presentations on low-fat cooking in the White House and prepared dinner for President Clinton. Jean-Marc was the first Guest Chef to instruct the chefs in the White House, Air Force One, Camp David, and The Navy Mess Hall on healthful and nutritious cooking. Jean-Marc also cooked for and worked with the food service staff of the House of Representative, the U.S. Senate, and the U.S. Navy. He received the Walter Reed Medal for Outstanding Performance for his work at Walter Reed medical Center. Jean Marc's expertise also brought him to the Preventive Medicine Research Institute (PMRI) to work with Dr. Dean Ornish. Jean-Marc contributed to Dr. Ornish's bestselling books "Eat More Weigh Less" and "Everyday Cooking with "Dr. Dean Ornish". As the Executive Chef for Lifestyle Advantage and The Dr. Dean Ornish Program for Reversing Heart Disease, Jean-Marc developed a wide variety of simple dishes for those committed to a low-fat whole foods nutrition plan. Over the course of his career Jean-Marc's recipes and health articles have been published over 35 times in renowned publications such as; The New York Times, Vogue and The Wall Street Journal. Jean-Marc has also presented hundreds of lectures. His most recent lecture on preventative nutrition and prostate cancer was presented at the Preventive Medicine Research Institute.
||Jean-Michel Offe, Vice President, Food & Beverage, Fairmont Hotels & Resorts
Jean Michel Offe brings over 25 years of hotel operations and corporate food & beverage experience within the hospitality industry. He has been Vice President, Food & Beverage for Fairmont Hotels & Resorts since November 2011. Prior to his current role, he held various positions including: Group Director Food & Beverage, Hotel Resident Manager, Executive Assistant Manager, Director of Food & Beverage and Executive Chef. Jean Michel most recently was with Shangri-Hotels & Resorts as Corporate Officer leading a key role in Food & Beverage for the brand expansion.
Jean Michel’s current role, based in Hong Kong, continues to support international growth and further develops Fairmont’s HR infrastructure and global capability.
Jean Michel has been a speaker in Food Safety Conference, Hotels & Restaurants Design, Social Responsibility Forum and participated at several Hospitality Industry Panels.
In his personal time, Jean Michel enjoys running marathons and ultra-marathons and participated in the Gobi Desert March in China, a 250kms race.
||Deanne Brandstetter, Vice President, Health and Nutrition, Compass Group, North America
Deanne Brandstetter, M.B.A., R.D. has over twenty five years of experience in the food and nutrition business. Deanne is a Registered Dietitian and holds a New York State license as a Certified Dietitian-Nutritionist. As Vice President of Nutrition & Wellness for Compass Group, North America, she leads a team that coordinates wellness programs for foodservice clients and develops innovative cross sector nutrition & wellness initiatives. She also directed the nutrition program for the 2002 Winter Olympic Games in Salt Lake City, Utah as part of the Compass Olympics Lead Management Team.
Deanne’s marketing background and passion for great food has fueled her goal of creatively translating medical and nutrition science into innovative exciting food concepts for Compass Group customers.
She earned an American Culinary Federation Silver medal for Healthy Cuisine, has authored numerous articles for professional and trade journals, including a module of the ADA Labeling Certification Course, and has presented programs at the Society for Foodservice Management, the American Dietetic Association, Foodservice Director magazine Menu Directions, Field to Plate-France, the National Restaurant Association and the CIA Greystone World of Healthy Flavors conferences. Deanne is a member of the ADA Task Force on Menu Labeling, IFIC Board of Directors and Executive Board, NRA Nutrition Executive Study Group, the Norwalk Community College Advisory Board, co-chair of the CIA Healthy Menu R&D Collaborative and participated in the FDA/ Keystone Forum on Away-From-Home Foods: Opportunities for Preventing Weight Gain and Obesity.
||Tom Worthington, Owner, Monterey Fish Market
Tom Worthington is a partner in Monterey Fish Market, a leading wholesaler – retailer of sustainable seafood focusing on small boat artisanal fishers from around the United States. Established in 1978, Monterey Fish has supplied some of the countries top restaurants and companies such as Chez Panisse, Google Inc. and the Monterey Bay Aquarium.
In 2006 at San Francisco’s Slow Food Nation, Tom was the curator at the seafood pavilion in the great hall of taste. The focus of the pavilion was on local ecosystems and the fishers who exemplify best fishing practices. A component of the three-day event was to demonstrate the culinary diversity of the city chefs. They were challenged to cook a variation for 30 different tastes using squid, sardines, and albacore.
Throughout Tom’s career he has worked with environmental and governmental groups to help strengthen and protect local fisheries and the ecosystems that afford us some of the most productive and protected fisheries in the nation. For his work he was awarded with an environmental hero award from NOAA.
Tom’s culinary career began by working with such noted chefs as Ken Hom and Diana Kennedy. Through his extensive travels to Mexico, Tom has gained a profound knowledge of the country’s culinary cuisines and the techniques that drive it. As a member of the culinary team at the Center for Culinary Development, Tom has worked with many of the world’s largest food corporations developing new flavors based on the authentic flavors of Mexico.