At Community Servings we come prepared every day to help our clients maintain their health and dignity through nutritious, made-from-scratch meals.
David has been involved with Community Servings since its inception in 1989, moving from volunteer to board member, Board Chair, Director of Development, and eventually CEO, in 1999.
Under David’s leadership, Community Servings has evolved from a small neighborhood meals program delivering dinner to 30 people, to a critical regional program providing 15 medically-tailored meals plans to 1,850 people with acute life-threatening illnesses, their dependents, and caregivers in 20 Massachusetts communities.
With 35+ years experience in food service management, David also created the highly cost-effective fundraising events, LifeSavor and Pie in the Sky, a Thanksgiving pie sale duplicated in cities around the country.
He is the former Board Chair of the Association of Nutrition Service Agencies, and is a founding member of the national Food Is Medicine Coalition. A resident of Cambridge, he holds graduate degrees from Middlebury College and Boston University.
Rebecca joined Community Servings in 2017 as Chief Operating Officer, a new role designed to support the expansion of the organization’s mission and its ongoing commitment to social innovation. Rebecca provides leadership to the operations, nutrition and program teams. She will oversee efforts to expand the infrastructure, systems, programs and partnerships needed to meet the growing demand for medically-tailored meals and nutrition education services.
Rebecca’s leadership experience includes having held a variety of general management and change agent roles for non-profit healthcare organizations that serve older adults. With an entrepreneurial focus centered around driving growth and innovation, her functional responsibilities have included strategic /operational planning, marketing, program development and culture building. Most recently, Rebecca successfully led the internal project management of a six-year, $150M senior living campus repositioning for North Hill Communities, Inc. a 30+ year-old full-service senior living organization that offers housing, long-term care, and community-based healthcare services in Needham. She brings to Community Servings a deep commitment to promote the holistic wellness of all the people she serves.
Rebecca holds a Bachelor of Music from New York University and a Masters of Business of Administration from Georgetown University.
In his role as Chief Development Officer, Tim oversees all fundraising events, including Pie in the Sky and LifeSavor, and directs the effort to secure corporate and foundation grants as well as individual donors. He is also responsible for the agency’s online presence, print communications, and press.
Tim brings more than 23 years of fundraising and communications experience, along with a food service background, to the job. He worked for 16 years in the food service industry, from ice cream parlors to fine dining, and for six years in sales and marketing, with the world’s largest Macintosh computer show, MacWorld Expo. After years of working in the private sector, Tim chose to dedicate his efforts to nonprofit development. Before coming to Community Servings in 1999, Tim served for two years as the Director of Development for the Boston Salvation Army and for three years at the United Way of Dutchess County, NY. Tim has long been a passionate supporter of HIV/AIDS and hunger-relief causes, volunteering for a number of organizations and participating in the AIDS LifeCycle from 2009 – present, and the Harbor to the Bay bike ride from 2003 – present. He received a BA in English and Economics from UMASS Boston.
As Executive Chef, Kevin oversees all kitchen operations including the preparation, cooking, packaging, handling and storage of 4,000 daily meals that are tailored to meet the needs of more than 15 different diets.
Kevin, a native of upstate New York, has been a professional chef for 20 years. His culinary experience includes crafting menus and recipes at some of the region’s most well-known restaurants, including No. 9 Park, Radius, Union Bar Grille in Boston and Al Forno in Providence. Prior to joining the staff of Community Servings, Kevin worked as the Executive Chef at the Federal Reserve Bank of Boston.
Chef Conner is motivated by the significant impact that food can have on someone who is sick and he aims to integrate new recipes and different cuisines into the menu to help ensure that our medically tailored meals are flavorful, while still meeting the dietary needs of our clients.
Kevin is a graduate of Johnson & Wales Culinary Arts Program.
Janet handles all aspects of financial management from internal control and contract management to insurance and audits. In 2000, Janet came to Community Servings with 20 years of financial management experience at a wide variety of Boston area nonprofits, including Victory Programs. She currently serves on the steering committee of the Boston Nonprofit Financial Managers group.
Janet holds a Masters in Human Services Management from the Heller School of Social Welfare at Brandeis University.
Brother Christopher came to Community Servings in 1994 with a background in the military as well as extensive food service experience. He started with us as a volunteer, then became a dish washer before being promoted to delivery driver, and then to delivery coordinator. Over the years, Christopher has demonstrated his unwavering commitment to the mission, always going above and beyond to ensure our hungry clients receive their meals each day.
Through his leadership, we have never missed a delivery day! He also plays an active role in his mosque, Muhammad’s Mosque of Islam, located in Roxbury which has been a key element of his personal development and his desire to give back to those in need in the community.
Jean’s role is to lead our Food is Medicine policy initiative, advocating for the integration of medically necessary foods and nutrition into health care, particularly for vulnerable populations. Jean also chairs the Research Committee of our national Food is Medicine Coalition.
Jean is a graduate of Suffolk University Law School and has worn many hats as a social justice attorney and advocate. In addition Jean holds a professional chef’s degree from the Cambridge School of Culinary Arts, has owned a catering business, and has provided consulting services for food-focused non-profits and entrepreneurs. She serves as the co-chair of the National Food is Medicine Coalition’s Research Committee and is on the Advisory Committee for The Root Cause Coalition.
As a registered dietitian, Alison has more than eight years of nutrition experience in both the clinical and community settings. She has a BS from Penn State University and a Master’s Degree in Nutrition from Long Island University. Alison is devoted to spreading her love of food and nutrition to help others treat and prevent chronic diseases. She especially enjoys leading nutrition classes and collaborating with Community Servings’ Executive Chef, Kevin Conner, to develop medically appropriate recipes for our clients.