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 2,300 people with acute life-threatening illnesses, their dependents, and caregivers in 21 Massachusetts communities.
An advocate for integrating accessible, medically tailored meals into the healthcare system, David has formed partnerships with leading healthcare payers and providers to better link clinical care and social services, designing some of the country’s first health insurance contracts for prescription meals.
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. In recognition of his leadership and impact at Community Servings and within the Greater Boston community, David was named a Barr Foundation Fellow in 2017. A resident of Cambridge, he holds graduate degrees from Middlebury College and Boston University.
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.
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 Chief Operating Officer, 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.