Gerald A. Gervasio, CDM, CFPP, CAE is the Chief Operating Officer of Pinnacle Dining Services.

Jerry worked for Pinnacle Dining Services from 2008 to 2014 as Vice President of Operations, and returns to us now as COO, bringing with him experience in fiscal budgets, corporate and regulatory compliance, human resource and union contract negotiations and policies, as well as training and development.   In this role as a member of the executive team, Jerry will directly oversee the Pinnacle Dining Services senior operations team and will work with both the Pinnacle employees in the facilities as well as senior-level management of our clients to ensure all levels of operations are running efficiently and in full compliance.

Darcy Domingues, RDN, MBA is a registered dietitian who received her bachelor’s degree in Human Ecology from Montclair State University in 2006 . Over the last 14 years Darcy has demonstrated progressive leadership moving from a staff dietitian into various regional roles. Darcy then decided to return to graduate school to receive an MBA from Washington State University in 2017.

During this time she went into private practice providing medical nutrition therapy to outpatient clients. Darcy has a passion for Food and Nutrition with an entrepreneurial vision to maximize the potential of the business. Her goal is to “stay ahead of the curve” to provide exceptional care to patients and clients.

Tel: 845-926-3394 x 3024

Roel Lopez, CDM, DTR graduated from the University of the East in the Philippines in 1991 with a major in Hotel and Restaurant Management. He also holds an Associate’s degree in Culinary Arts from the French Culinary Institute. Roel is a member of the NY-NJ Bartender Association and Dietary Manager Association.

Roel joined Pinnacle Dining Services in 2010 as the Corporate Executive Chef. As the Corporate Executive Chef, he implemented 3 specialty programs: the Puree Program, Indian Program, and Spanish Program. Roel also implemented a quarterly culinary clinic open to Pinnacle Dining Services cooks. Most of Roel’s time was spent on menus, recipes, catering, and training. He also provided support as an interim Director of Dining Services at several accounts, all of which achieved deficiency-free surveys under his leadership.

Roel was the interim Executive Chef at Merwick Care for 8 months and was shortly thereafter promoted to Regional Manager. In November of 2014, he was promoted to Director of Operations. His current focus is Kitchen Decentralization. In late 2017, he shifted into a more specialized role, Director of Culinary Operations, where he can focus more of his time on the culinary part of operations he’s so passionate about.

Roel actively volunteers at the soup kitchen of St. Henry’s Church in Bayonne, NJ during holidays.

Lisa Coffee, CDM, CFPP started her career in healthcare food service 20 years ago working for a privately run nursing home as a dietary aide in her hometown of Old Bridge, NJ. There she grew into the position of Assistant Food Service Director while attending Brookdale Community Collage studying Nutrition. Seven years later, Lisa pursued an opportunity as Assistant Food Service Director working for Genesis HealthCare. Within two years Care One Management took over and she was promoted to Nutritional Service Director.

Lisa received her Certified Dietary Managers Certificate in 2007 from the University of Florida. She later joined the Association of Nutrition & Foodservice Professionals and received her Certified Professional Food Manager certification in 2008.

In 2011 Lisa joined Pinnacle as a Director of Dining service. She was promoted to Regional Training Manager and, shortly thereafter, Director of Operations. In 2013, Lisa became a certified ServSafe instructor and proctor by the National Restaurant Association.

Teddy Ramirez’s passion for Health Care Food Services started 27 years ago. He started in a Kosher Facility as a dietary aide in Atlantic City, NJ. With lots of dedication and hard work throughout the years, he has climbed the ladder to success. Five years after working as a dietary aid, he became a Banquet Chef for the Sheraton Hotel in Atlantic City.

As a Banquet Chef, he catered over 1500 people for all types of events. In the next few years, he worked as a Food Service manager/general manager in various Kosher and Non-Kosher facilities in NJ, PA, and NY.

In 2016, Teddy transitioned from a Food Service Director at a Kosher facility in Lakewood, NJ to a Regional Managerial manager for a Food Service Contract company in Linden, NJ. As a Regional Food Service Manager, he managed day-to-day kitchen operations for 10-15 accounts in NY, NJ, PA, and GA.

In 2019, he joined Pinnacle Dining Services as a Regional Dietary Manager handling over 10 accounts in NYC and NJ. He comes to Pinnacle with extensive knowledge in Kosher dining, long-term care, drug rehab, assisted living, kitchen operations, and sanitation. He has an outstanding understanding of State Survey Audits.

After 8 months at Pinnacle Dining Services, he has been promoted to Director of Sales and Marketing with the ultimate goal of expanding the business and strengthening relationships with clients.

During his free time, Teddy enjoys playing his guitar, cooking, and grilling all year long. He enjoys his time with his family and twin girls in Harrison, NY.

Jeannine Re McNamara, RD, is a Registered Dietitian with eighteen years experience in the long-term care setting. Jeannine received her Bachelor’s of Arts in Biology, with Specialization in Nutrition and a minor in Psychology, from Rutgers in 1990. She later returned to Rutgers to complete her Bachelor’s of Science in Dietetics in 1993 and completed her Dietetic Internship through The College of Saint Elizabeth and Jersey Shore Regional Trauma Center in 1994. Jeannine began her dietetics career in acute care at Clara Maas Medical Center, here she focused on Medical and Surgical Intensive Care as well as Oncology. She specialized in enteral and parenteral nutrition support and developed a “Nutrition and HIV” chapter for The Wood Company’s diet manual as well as the “Nutrition and Diet Therapy” Chapter of the Renal Dialysis Patient Handbook at Clara Maas Medical Center.

Jeannine eventually branched off into Long Term Care, in 1997 when she accepted a position as Clinical Nutrition Manager through The Wood Company at Roosevelt Care Center, Edison, NJ; a 500-bed facility, which included an Alzheimer’s unit. Jeannine’s Clinical team was deficiency free for the three years she was at Roosevelt as CNM.

Jeannine has provided nutrition counseling in a variety of settings including weight loss programs, prenatal health start programs, Same Day Surgery post op, acute and long term care patients and families and wound care patients. Education of these groups included Nutrition Therapy for such diseases as heart disease, kidney/liver disease, diabetes, and obesity; focusing on meal planning/preparation, portion control and food selection through label comparison. Through her private consulting company she also worked for several long-term and sub-acute care facilities, to provide preparation for state survey, as well as cover for vacation or medical leave. In 2005, Jeannine partnered with a colleague to write an Alzheimer’s and Dementia Manual for Health Care Providers, as well as a four-week finger foods menu and booklet of Nutrition Care Plan templates for residents with Alzheimer’s/Dementia. She also had an article on Preparing for End of Life Nutrition Choices published in “Families of Loved Ones In Long Term Care” Magazine.

Currently, Jeannine has been working as Regional Clinical Manager (RCM) for Pinnacle Dining Services, providing support to several nursing homes throughout New Jersey and New York. She provides continuing education seminars, in cooperation with the other members of the Regional team, for Dietitians, Directors, and Assistant Directors of Dining Services. The company’s Clinical team boosts deficiency-free surveys throughout its eight years in business. Jeannine has also recently become involved in planning and marketing for Pinnacle and its partner company, Nutrition Link; as well as becoming preceptor of the Pinnacle Certified Dietary Manager Training Program. (Which is offered to Directors of Dining Services, Assistant Directors as well as Chef Managers). As part of her Marketing responsibilities, Jeannine has written articles for the Pinnacle Web Blasts and Pinnacle Press, Edited Copy for Marketing Materials such as Sell Sheets, and joined the rest of the marketing team to develop a new Pinnacle Dining Services/Nutrition Link Website. Jeannine is currently working in collaboration with another RCM to compile a Pinnacle Dining Services Eden Philosophy Manual as well as developing and testing several ideas for Food Service Programs, that will meet the Eden Philosophy.

Bhairavi Shah is a Registered Dietitian who completed her Bachelor’s Degree in Food and Nutrition in India in 1999. She also holds a Diploma in Business Management and has worked in sales and marketing in the out-patient setting. Bhairavi graduated from Rutgers with her Bachelor of Arts in Nutritional Science in 2004 and completed her Dietetic Internship program through the University of Medicine & Dentistry of NJ in 2006. Bhairavi has worked as a Registered Dietitian for five years at Saint Barnabas Medical Center in Livingston, NJ with experience working in Oncology, ICU, CCU, Burn and eventually specialized in renal transplant. She also had an out-patient practice with a Cardiologist in Irvington, NJ where she helped patients in promoting heart health, wellness, and weight management through medical nutrition therapy and preventive nutrition counseling.

Bhairavi joined the Pinnacle Dining Services team in 2011 and was promoted to Regional Clinical Manager in 2018. She supports several nursing homes in New Jersey and Pennsylvania. Bhairavi has developed the Indian Program for Pinnacle Dining Services, is Serv-safe certified, and is a member of the Academy of Nutrition and Dietetics.

Jeff holds an Associate Degree in Nutrition. He has worked as a Food Service Manager/Director in various Kosher and Non-Kosher facilities in New Jersey, Pennsylvania, Delaware, and Florida, and for Walt Disney World in their Food Service Division.

As a Regional Food Service Manager, Jeff has successfully managed day-to-day Multi-Unit Operations in NJ and PA. In May 2019, Jeff joined Pinnacle Dining Services as a Dietary Director, and in October 2020, he became a Regional Manager for the PD1 Region, which currently consists of 9 Accounts.

Jeff comes to Pinnacle Dining Services with extensive knowledge in Kosher dining, long-term care, assisted living and independent living, kitchen operations, and sanitation.

He has an outstanding and successful result scores of State Surveys, Joint Commissions Surveys.

During his free time, Jeff enjoys traveling, spending time with his Godchildren, playing pool, watching sports, spending time with his family, and feeding the homeless.