SPEAKERS
February 9-10, 2027 | ORLANDO, FL
SPEAKER BIOSÂ
Opening Keynote – Patricia Cook
Patricia Cook, the President of Patricia Cook & Associates, has been fostering success and confidence in others for over 30 years. As a graduate of the University of Michigan’s business school, and with 15 years of Commercial Lending experience at a large financial institution, Patricia is uniquely positioned to understand the intricacies of social interactions and relationship-building in the business world. Having worked as both a Vice President and Relationship Manager, and as Head of Recruitment and Manager of the Commercial Credit Training Program, Patricia gained first-hand experience in Financial Analysis, Relationship Building, and recruiting, managing and training a high functioning team. She also learned that success was about more than accumulating analytical skills and technical knowledge.Â
From her place in the financial industry, Patricia began to notice the changing world of business relationships—from increasing international and cross-cultural interactions, to the increased prevalence of texting, tweeting, and other technology-based forms of communication. She realized that forming trusting, positive, face-to-face, relationships was more important than ever, but that it was getting even more difficult to figure out how to do so effectively.
Since forming Patricia Cook and Associates, Patricia has worked with large banks, consulting firms, accounting firms, law firms, corporations and universities around the country. Her guidance has helped the individuals in these organizations strengthen relationships, communicate respectfully and inclusively, feel more comfortable and effective in any professional situation, as well as retain and attract clients in these highly competitive times. Â
Her methods are so effective because they combine her professional background with her unique approach, which engages the participants and incorporates humor into the class. By providing the information in an entertaining and dynamic manner, participants are engaged and attentive and more effectively absorb, retain and recall the messages that will better guide them through their professional interactions
Joe Carbonara
Joe Carbonara is editorial director for Foodservice Equipment & Supplies and restaurant development + design magazines. Prior to becoming Editor in Chief for FE&S in 2004, Joe spent 11 years as a marketing manager for SmithBucklin Corp. As part of that role, Joe spent six years working with the North American Association of Food Equipment Manufacturers. Joe was the proud recipient of the Rod Collins Allied Summit Award presented by FCSI. A diehard Cubs fan, Joe is also a fan of the finer things in life such as an ice cold can of Pabst Blue Ribbon and a dad joke (the cornier, the better).
Shane Cory
Shane Cory is a Senior Project Manager at Rippe Associates, where he has been designing and leading foodservice projects since joining the firm in 2014. His experience spans healthcare, senior living, faith-based, and K-12 education environments, with projects ranging from smaller community facilities to major healthcare systems and school districts across the country.
Known for his collaborative, people-focused approach and attention to detail, Shane works closely with clients, architects, engineers, contractors, and project partners from early concept design through construction and successful project completion. He brings a practical understanding of how thoughtful coordination and strong construction administration can help protect design intent, identify challenges early, and ultimately deliver better outcomes for clients.
Shane contributes to several leadership and innovation initiatives at Rippe Associates, including the organization’s Revit Team, AI Champion Team, Expert in the Room program, and mentorship of new employees. A natural learner and idea-driven team member, he enjoys exploring new tools and approaches, sharing knowledge, and helping project teams work more effectively together. Shane is also an active member of FCSI and the Minnesota School Nutrition Association and has presented on foodservice design and project lessons learned for industry audiences.
Mark Duesler
Chef Mark Duesler oversees the The Food Service Technology Center’s (FSTC) “Try Before You Buy” program, serves as a Senior Program Advisor, and offers an operator’s perspective on energy and water efficiency in commercial foodservice. After more than 26 years in foodservice and 20 years in the kitchen, Chef Mark is eager to share his knowledge and expertise with the industry. He has worked in various full-service restaurants including small family-owned operations, multi-course fine-dining, and chef-driven farm-to-table concepts. Mark draws on this experience to identify each dining concept’s unique equipment needs. Additionally, Chef Mark works with the FSTC’s engineering team and participates in ASTM subcommittees related to commercial foodservice appliance testing to better understand how equipment performance evaluations translate to real-world applications. Sharing this knowledge allows operators and designers to make more informed decisions on equipment selection and process improvement in their establishments.
Theresa Gervenak
Leading projects across senior living, education, healthcare, and hospitality, Theresa brings a uniquely well-rounded background in foodservice operations, project management, and design-build execution. With a degree in International Business Administration and a specialization in Hotel, Restaurant, and Tourism, she began her career in corporate foodservice operations before moving into complex project oversight roles at Rapids Foodservice. Her experience spans estimating, contract and construction management, and multi-disciplinary team coordination—all of which she brings to her work at Rippe. Theresa approaches every engagement with an operator-first mindset, shaped by her early years working in her family’s restaurant and strengthened through years of hands-on industry experience.
Theresa is an active member of FCSI and continues to contribute to the advancement of the profession through mentorship and peer collaboration. She is a Certified Foodservice Professional (CFSP) and has been recognized by FE&S Magazine as the Dealer Sales Representative of the Month (October 2022). With certifications including OSHA 10-hour and ServeSafe, she pairs technical expertise with the leadership and communication skills essential to today’s most complex project environments.
Theresa finds balance and inspiration through an active lifestyle that includes volleyball, working out, gardening, and reading. Her lifelong love for the foodservice world remains rooted in her family’s restaurant, where she first learned the rhythms of hospitality. She brings that same curiosity, creativity, and people-centered perspective to both her professional and personal life.
Karen Malody, FFCSI
Karen founded Culinary Options consultancy in 1997 after departing Starbucks where she had been Food, Beverage and Menu Development Director. Prior to that time, she had been vice-president of Food, Beverage and Product Development for Larry’s Markets, an upscale multi-unit supermarket in Seattle, WA. For six years prior to that Karen was Senior Director of concept and menu development for Satisfaction Guaranteed Eateries, a multiunit restaurant group in Seattle, WA. Her efforts led to the development of concepts and menus for four new locations as well as the reengineering of three legacy operations.
Karen’s earliest foray into the foodservice world, after shifting her career from psychiatric social work to food, was establishing one of the first cooking schools in Seattle, which later also provided highly reputed catering services. During that time, she wrote a weekly food column for the Seattle Times and co-founded of the Northwest Culinary Alliance.
Karen has received the Excellence in Management Advisory Services from the Foodservice Consultants Society International, Top Achiever Consultant of the year from Foodservice Equipment & Supplies and the Industry Service Award from Restaurant Equipment Reports. She has been a featured speaker at multiple foodservice industry conferences, chaired FCSI’s Council for Professional Standards for six years and contributes articles frequently to various foodservice publications.
Scott Reitano, FCSI
Through his 41 years in the foodservice industry, Scott Reitano has become highly regarded for his change leadership, his creativity, and his passion for serving others. He brings high-energy and an infectious enthusiasm to all the opportunities and challenges he is afforded in life. Scott believes in the concept of Servant Leadership. He is committed to serving his team as they serve each other and their clients.
Reitano Design Group (RDG) is based out of Indianapolis, IN with members of their 12-person team located throughout the Midwest. RDG received the Management Excellence Award from Foodservice Equipment Report Magazine in 2015 and Scott was named the 2020 Top Achiever for Foodservice Design Consultants by Foodservice Equipment & Supplies Magazine, as well. Scott is a professional member of FCSI and currently serves as Secretary on the FCSI The Americas Board of Trustees.
Tarah Schroeder, FCSI
Tarah started her career at Whole Foods Market developing their Rocky Mountain presence and Green Mission program. Â Now at Ricca Design Studios for over 18 years, she has deep experience leading projects with colleges, universities, schools, hotels, resorts, healthcare, senior dining, and chef-inspired restaurants. Â
Tarah is a sought after expert of sustainability in the foodservice industry. She is one of the main authors of the National Association of College and Universities Food Services (NACUFS) Sustainability Guide and has presented numerous speeches on sustainable foodservice design to engineers, architects, and others within the foodservice industry.
Tarah serves on the Board of Trustees for FCSI tha Americas and has served as Chair of the Conference Planning Committee.
Brenden Wright
Brenden Wright is the Founder of Visual Conquest, a design visualization company which provides interactive, immersive and virtual environments for businesses. Prior to launching his business Brenden spent over a decade in sales and marketing for global foodservice equipment manufacturers promoting, selling, training and developing solutions for the food service and architectural industry across the globe. This led him to seeing the need for a greater level of visual experiences.This growing demand led to over a decade of 3D modeling and BIM software development as a way to show clients equipment combinations and solutions. It allowed for greater informed and accurate decisions prior to purchasing. These 3D renderings were helpful but still not complete enough. It was missing the ability to interact in real-time and react quickly if changes were needed.
After years of studying game engine programming and learning to combine it with immersive design technology it gave him the ability to create a new experience with 3D modeling and design. Combining an interactive gaming experience with design and product training now paves a new way for businesses to educate and operators to visualize their space accurately prior to breaking ground. Brenden’s goal and desire to establish a service providing immersive, interactive experience for companies has now come to life and is deployable through a web browser to your desktop or mobile device and virtual headset. In addition to his passion for bringing the business world into the Metaverse he’s continually researching new technology and solutions and strives to enhance user’s 3D immersive and interactive experience for a more engaging presentation and meeting.
Shelby Wurscher
Shelby Wurscher is a Senior Project Manager at Rippe Associates, where she has been designing and managing foodservice projects since joining the firm in 2010. Shelby pairs her architectural background with extensive foodservice design experience to bring a strong technical perspective to projects across hospitality, gaming, healthcare, education, and other complex foodservice environments. Her experience includes hotels, resorts, major casino properties, and healthcare facilities across the country.
 Throughout her career, Shelby has developed a reputation for thoughtful coordination, technical expertise, and client advocacy. She works closely with architects, engineers, code officials, contractors, and owners from early design through construction and completion, helping project teams navigate the details needed to turn a design vision into a successful built environment.
 Shelby is an active member of FCSI and participates in several industry initiatives and committees, including EPiC and the Conference Planning Committee. She also contributes to industry education through Rippe Associates’ Bars That Work continuing education presentations for architecture firms, helping translate the technical and operational considerations behind successful bar planning into practical lessons for design professionals. Shelby brings curiosity, practical experience, and a detail-oriented approach focused on creating spaces that work for the people who use them.
