Our People
Our Workplace & Awards
Meet the Team
Orlando Health St. Cloud Hospital
Tammy Foster, Director of Food and Nutrition
Tammy has worked at Orlando Health St. Cloud for the past 37 years. Starting as a food service worker, she worked her way up to the Director of Food and Nutrition. In Tammy’s spare time, she enjoys spending quality time with her family, the outdoors and entertaining friends.
Roberto Santiago, Executive Chef
Chef Roberto has been at Orlando Health St. Cloud since August of 2021. Born in Puerto Rico, Roberto brings his love for Latin and Caribbean food to our café with his special offerings. Chef Roberto has trained for the past twelve years in Capoeira, a form Brazilian Martial Arts.
Bayfront Health St. Petersburg
Debbie Robertson, Sr. Director of Food and Nutrition (Starting 3/5/23)
Debbie started her 40+ year career at the age of 15 working in the kitchen of small nursing home located near her childhood home in North Berwick, Maine. Over the years, her career and family have brought her to Connecticut, New Hampshire and Florida. In her free time Debbie enjoys spending time with family and friends, traveling, kayaking, exploring all the beautiful areas Florida has to offer, including all things Disney, and she is an avid fan of Ice Hockey and Football.
David Jenkins, Executive Chef
Born and raised in New Jersey, David graduated from the Culinary Institute of America in 2004. Prior to joining Morrison Healthcare at Bayfront Health St. Petersburg, David worked in country clubs, restaurants and corporate kitchens. David enjoys golfing, fishing, and spending time with his wife and four dogs.
Stephanie Duluc, Retail Manager
Stephanie is a graduate of Johnson & Wales University where she received her Bachelor of Science in Food Service Management/Culinary Arts, with a Concentration as a Sommelier. Born in the Dominican Republic, Stephanie came from a family of entrepreneurs and enjoys fishing, kayaking and reading. Along with her love of travel, having visited seven European countries, she cherishes the time she spends with her young daughter, Camille Marie.
Amy Bliz, Clinical Nutrition Manager
After obtaining her Bachelors of Science in Dietetics from Michigan State University, Amy completed the Morrison-Chartwells Dietetic Internship program in St. Louis, MO, followed by the Compass Group Manager in Training program. Now, as the Clinical Nutrition Manager at Bayfront Health St. Petersburg, Amy combines her clinical expertise with her passion for leadership. She also has a love for beans – that’s right – Amy received a scholarship during college from the Michigan Soybean Committee for her essay about her lifelong love for beans. In her spare time, Amy frequents the beach, attends Orange Theory work out classes and enjoys exploring the St. Petersburg area.
Orlando Health Horizon West Hospital
Eric Van Aken, Director of Food and Nutrition
Eric was born and raised in New York and moved to Florida in 1997, following his graduation from the Culinary Institute of America in 1995. Prior to joining Morrison Healthcare in 2017, Eric spent five years as a Chef with Disney and was one of their first Chocolatiers. Eric enjoys road trips, going to the beach, cooking and spending time with his dog, Charli.
Orlando Health - Health Central Hospital
Greg Neumann, System Director of Food and Nutrition
Greg is the System Director supporting Health Central and Horizon West. He has 30 years of experience in healthcare and lived in New York, Ohio, Kentucky, West Virginia and Illinois before relocating to Florida. He is the proud father of three daughters and two dogs. In his spare time, he likes to fish, usually catching and releasing.
Joe Bonano, Executive Chef
Chef Bonano has been working in kitchens his whole career, starting as a dishwasher early on and working his way up by showing his passion for great food and people. After leaving Disney as a Chef, he joined the Morrison team at Health Central as an Executive Chef where he enjoys changing the perception of hospital foodservice one patient at a time.
Jonathan Arroyo, Sous Chef
Chef Arroyo has been working in kitchens since he was 15 years old, where he developed his passion for food and presentation. He came to Orlando from New York, where he was an Executive Chef at the Rockefeller Center. He enjoys making family dinners and bonding with his loved ones.
People Map
Diversity, Equity and Inclusion Support
We develop an inclusive and welcoming environment through our leadership strategy, learning and development resources, and opportunities for employees to get engaged and celebrate diversity. Our passion for continuous improvement attracts great people with diverse backgrounds, talents, skills and abilities.
This continued commitment is demonstrated in our recent recognition as one of Forbes’ Best Employers for Diversity. We value the different perspectives of our teammates because they strengthen the quality of our work and the services we provide. Our teammates are welcomed into a culture where they are engaged, challenged and supported – helping to make us the leader in foodservice management.