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Café 601 at Strong Memorial Hospital, University of Rochester Medical Center, in Rochester, N.Y.

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Meet the Project Team

Alfonse (Al) Caldiero, Director of Food and Nutrition Services at Strong Memorial Hospital

Al Caldiero is a graduate of the State University of New York at Buffalo and attended Rochester Institute of Technology. He lives in Rochester and took the director position at Strong Memorial Hospital in 1999. Prior to this, he spent 18 years in other healthcare operations. Known for his ability to simultaneously streamline workflows, boost quality and satisfaction ratings and reduce operational costs, last fall Caldiero wrapped up this $6 million renovation. In addition to managing a team of more than 200 full-time staff, Caldiero oversees students enrolled in the Cornell University Dietetic Internship program
(Strong Memorial is the program’s main site).

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Georgie Shockey, Principal at Ruck-Shockey Associates

Georgie Shockey has more than 25 years of operational and project experience. She has
extensive knowledge in all aspects of hospitality management, including the management of daily operations, implementation of new services, feasibility studies, proposals, contract negotiations and system design and development. A graduate of Ohio State University with a bachelor’s degree in food and nutrition, Shockey is an active member of AHF. Over the last two years she has helped operators obtain almost $75 million in capital funding for major projects. In 2005 she received FE&S’ Top Achiever-Consultant award. She is a frequent speaker and contributing writer to local and national associations.

John Egnor, President, JEM Associates

Egnor’s acquired expertise in both foodservice design and project management is directly related to his prior work experience as a contractor and facilities manager. John has held a variety of management and executive positions throughout his career including at Liber Rich and Sons Inc., a major mechanical contractor, Resorts International Hotel and Casino and Thomas United Inc., where he implemented and developed the foodservice division of the company. His clients included Caesars Atlantic City, Harrah’s Marina Hotel and Casino, Bally’s Park Place and Trump’s Castle Hotel and Casino, where he served as project manager for a $120 million expansion. Egnor is a member of the Construction Specifications Institute, NACUFS and AHF.

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