Synergy 2025

 Barton Seaver is a renowned chef, author, and seafood expert dedicated to sustainable food systems for positive environmental, public health, and economic outcomes. 

As the former Director of the Sustainable Seafood and Health Initiative and faculty member in Neuromaturation at Harvard University, he has influenced policy, culinary education, and consumer awareness. 

His culinary career includes leadership roles at acclaimed restaurants and numerous appearances in media outlets. A sought-after speaker, Barton is committed to connecting culinary professionals with sustainable seafood solutions that benefit people and the planet. 

Harris Ader is a visionary leader in senior living dining and hospitality, with over 25 years of experience transforming the industry. As Founder and CEO of the Senior Dining Association (SDA), Harris has created the first and only organization solely focused on enhancing dining programs for senior living communities. Since its founding in 2017, the SDA has united operators and industry partners to improve dining experiences through education, networking, and innovative solutions.

Before launching the SDA, Harris served as Vice President of Dining Services at Senior Living Communities. His hands-on leadership, rooted in operational expertise, culinary excellence, and a deep understanding of resident needs, has shaped high-performing teams and innovative dining programs nationwide.

As a speaker, Harris inspires audiences with actionable strategies to elevate dining services, build strong hospitality cultures, and drive innovation in senior living. His passion for empowering communities and enhancing resident satisfaction continues to shape the future of dining in the industry.

Dr. Milton McGowian is a seasoned leader in senior living dining and resident services, with over 20 years of experience driving operational excellence and fostering vibrant community cultures. As Chief Operating Officer at The Sharon at SouthPark, Dr. Milton oversees complex operational functions, ensuring strategic alignment and delivering exceptional resident experiences.

Previously, Dr. McGowian held leadership roles including Vice President of Resident Services and Director of Culinary Services, where he demonstrated expertise in budgeting, organizational development, and team leadership. His tenure also includes over 16 years as Director of Culinary Operations at North Florida Retirement Village, where he revolutionized dining programs and elevated resident satisfaction.

A recognized expert in diversity, equity, and inclusion and a dynamic speaker and thought leader, Dr. McGowian delivers actionable insights on leadership, operational innovation, and creating inclusive communities that thrive. He is dedicated to empowering senior living professionals to enhance resident experiences and achieve organizational success.

Andy Siegel is a brand strategist and storytelling expert with more than 20 years of experience in marketing, content creation, and brand leadership. As the Head of Employer Brand Strategy and Senior Director of Enterprise Brand Strategy at TIAA, Andy leads initiatives to enhance the company’s reputation as an employer of choice and helps drive affinity and pride for the brand internally. He oversees employer brand programs, brand education, and internal activations, integrating the TIAA brand into HR, DEI, and client-facing efforts.

Andy is also the co-owner of Flour Power Cooking Studios (Rea Farms location), combining his entrepreneurial spirit with his passion for creating engaging culinary experiences. 

His career also includes leading One Ear Up Communications, where he supported the content and storytelling strategies for local and national brands. Previously, he served as Executive Producer of the ACC Digital Network, Executive Producer of Studio Programming for NBC Sports Washington and was a regional and local sports producer and talent.
 

Andy holds a Bachelor’s degree in Broadcast Journalism from the University of Maryland, where he was recognized for his dedication to excellence in media, and later returned as an adjunct professor.

Eric is an accomplished professional with 34 years of senior living and corporate support experience in hospitality management. As the Sr. Director of Digital Strategy, he leverages an innovative and service-oriented mindset to evaluate client, and team needs to develop and implement technology adoption strategies that drive operational efficiency and improve resident experience.  

He also draws from his previous experience in IT Vendor Management, Compliance, and Product Management.  In those roles, Eric has developed technology governance processes, conducted innovative research, and spearheaded product development and technology pilots. He holds an MBA with a concentration in Technology, and a BS in Hospitality Management. 

Nancy Critcher-White has over 18 years of experience in various roles related to talent, organizational development, and human resources. She is passionate about strengths-based leadership development and loves to see others grow and promote using their gifts and talents.  Nancy currently serves as the Sr. Director of Talent Management for the Healthcare sectors of Compass Group, including CCL. Before joining Compass Group, she served as a leader for talent acquisition and organizational development at a population health management organization.

Prior to that, Nancy worked at Mission Health System in Western NC, for 12 years, serving in various roles that included HR Business Partner and Employee Engagement Director. Upon acquisition from HCA Healthcare, Nancy served her last 2 years at Mission Health as the Division Director of Organizational Development, where they focused on building strong leadership skills, talent acceleration, succession planning, and coaching. 

Nancy earned a master’s degree in Entrepreneurship from Western Carolina University in 2019, completed a Graduate Certificate Program in Healthcare Innovation Management at the same university, and received a bachelor's degree in Interdisciplinary Studies with a focus on Ethics and Social Institutions from the University of North Carolina, Asheville.

With a career spanning food, beverage, hospitality, and senior living, Tamralynn Self is a dynamic leader in culinary operations. As the Corporate Director of Culinary Operations at Ebenezer, she has been instrumental in shaping and implementing innovative dining programs across more than 110 communities.

Tamralynn's expertise includes menu development, branding, procurement, kitchen design, staff training, and implementing cutting-edge technology. Her leadership extends beyond operations—she actively contributes to industry advancements as a past president of the Minnesota Chapter of ANFP and serves on legislative committees for assisted living licensure and executive director credentialing.

With a Bachelor’s in Business Management and multiple industry certifications, Tamralynn is passionate about building sustainable, engaging, and forward-thinking culinary experiences that elevate hospitality in senior living communities.

With over 25 years of experience in senior living dining and hospitality, Kari Stolz, RD is a leader in food service operations, procurement, and culinary excellence. As the National Director of Food, Beverage & Procurement at The Waters, she oversees strategic dining initiatives, vendor partnerships, and operational efficiencies to create exceptional dining experiences for residents.

A Registered Dietitian, Kari combines her expertise in nutrition and food service management to ensure that dining programs not only meet high culinary standards but also support resident health and well-being.

Prior to her role at The Waters, Kari served as the Regional Director of Administration, Food & Beverage at Transforming Age, where she managed P&L responsibilities for senior living restaurant operations, and led cross-functional teams in budgeting, procurement, and compliance. She also held leadership roles at Life Care Services and Lang Nelson Associates, where she developed innovative dining programs, optimized staffing models, and enhanced food service quality across multiple communities.

A graduate of Mankato State University & University of Minnesota, Kari is dedicated to elevating senior living dining through quality-driven programs, operational excellence, and a resident-centered hospitality approach.

With over 25 years of culinary leadership in senior living, Gary McBlain is dedicated to delivering exceptional dining experiences that prioritize quality, innovation, and hospitality. As the National Director of Culinary at Amica Senior Lifestyles, he develops and implements a unique culinary identity, ensuring residents enjoy chef-inspired meals with impeccable service across Amica communities.

Gary’s expertise spans menu development, culinary team leadership, food cost management, and dining program innovation. His previous roles at Bay Bridge Senior Living and Revera Inc. saw him leading culinary operations for over 100 communities across Canada and the U.S., focusing on fresh, homemade meals and sustainable service models.

A graduate of Niagara College - Culinary Institute, Gary is passionate about enhancing senior dining, mentoring culinary teams, and fostering a culture of hospitality that elevates the resident experience.

With over 25 years of professional culinary experience, Vince Sestili holds a Bachelor's Degree in Culinary Arts; working in hotels, upscale restaurants, and contract food service management companies. With 20 years of experience in healthcare and senior living, Vince has held various positions including Executive Chef, Director of Culinary Systems & Menu, Director of Culinary Operations, and Corporate Executive Chef. Throughout his career, Vince has been instrumental in implementing and advising on multiple programs for communities, enhancing global applications and technologies such as dineOS and Daymark, and developing recipes for all diets and textures including IDDSI.

In his current role, Vince continues to support and develop innovative culinary solutions, ensuring that new product implementations are seamlessly integrated into CCL Hospitality Group menus. His dedication to the culinary arts and his ability to adapt to the evolving needs of the industry have made him a valuable asset to his team and the communities he serves. Chef Sesili has been a major contributor to the IDDSI recipe database updates and training platforms within CCLHG. Vince's passion for creating exceptional dining experiences, his commitment to excellence and food safety are evident in every aspect of his work.