Our Team

With nearly 20 years of experience building, leading and growing successful organizations, Kathy joined the Dohmen Company team in 2012. During her tenure with Dohmen Company, she oversaw the launch of DLSS and key aspects of the growth of that company. With the transition of the company to a philanthropic enterprise, Kathy continued in her role as COO, shepherding the creation, strategy, partnership and implementation of the Food For Health Program. Kathy is a graduate of the University of Wisconsin-Whitewater and remains an active alumni member along with participation in various non-profit organizations. Kathy is centered through her strong family focus, and her commitment to a healthy lifestyle exemplified by volunteering, motorcycling, boating, and affinity for outdoors activities.

Greg manages the finance team on day-to-day operations involving all aspects of accounts receivable, accounts payable, fixed assets, banking, general ledger, insurance, and safeguarding the assets of the company. Previously he served as the Controller for the Dohmen Company Foundation and as Corporate Controller for The F. Dohmen Co., joining the organization in 2018. Prior to coming on board, Greg served as Accounting Manager for Runzheimer for 11 years, as a Financial Analyst for Emageon for five years, and as a Tax Specialist with KPMG for two years. He is a Certified Public Accountant (CPA) and certified as a Chartered Global Management Accountant (AICPA). Greg earned a bachelor’s degree in accounting from the University of Wisconsin - Milwaukee.

With more than 20 years of experience as a wellness specialist, health coach, and nutritionist, Sara focuses on helping others identify small, impactful changes that drive big results, knowing that these efforts change life for the better and can last a lifetime. Sara was a wellness consultant and coach for Nestle and Caterpillar, a Health education specialist for Froedtert and the Medical College of Wisconsin and served as the Director of Corporate Wellness for Salus before joining Food For Health. She earned a Bachelor of Science degree from the University of Wisconsin – LaCrosse, a Master of Science degree from the University of New Mexico, and a Specialist Certification, all in Community Health Education. Sara finds great satisfaction in helping others reach their health goals and feeling their best. In her free time, she enjoys spending time with family and friends and staying active outdoors running, kayaking, and swimming.

As Food For Health’s Executive Chef, David brings a wealth of culinary industry experience spanning 20+ years. Previously, in his role as Executive Chef at Bon Appetit while leading food services for Vivint, he coordinated a team of 45 employees to create and serve more than 2000 meals per day, while managing all catering and off-site food services. Driven by his passion for healthier communities and universal access to quality foods, in his previous role as Forager he sourced local products for dozens of kitchens in the state of Utah. He now draws on that experience to develop relationships with many local farms, producers, and manufacturers to elevate the local culinary FFH footprint while circulating more financial resources into the surrounding community. David earned a bachelor’s degree in Business, with an emphasis in Marketing from Western Governors University. His penchant for leadership sparked several entrepreneurial endeavors, including founding the largest loose leaf tea manufacturing company in the state of Utah, and, co-founding the Utah Schools Sports Association – a sports league for underprivileged schools, youth correctional and mental and behavioral health facilities – which continues to thrive today.

Margo is the Associate Director of Client Experience at Food For Health, where she leads strategic account management, program activation, and sales operations & enablement. Her background includes roles with NBC Universal Golf Channel and Associated Bank, spanning media, finance, marketing and operations. She is passionate about contributing to the organization’s mission of educating the community about well-being while enhancing both external and internal experiences. As a Nebraska native, Margo holds a BS in Agricultural Journalism from the University of Nebraska and has studied and worked internationally, including time at sea as a deckhand and sous chef off the coast of Maine. Now based in Milwaukee, she enjoys weekend home renovation projects with her husband, regular yoga practice as a certified teacher, time with family and friends, and continued learning through travel and new experiences.

Amy LaMacchia serves as Food For Health’s Fund Development Lead. Her 15-year career for mission-based organizations focuses on strategic planning, donor communication, relationship building, and annual fund growth. Most recently, she held the position of Senior Director of Advancement for Mount Mary University, promoted from the position of Director of Donor Relations In addition, she served as donor relations manager for the Urban Ecology Center of Milwaukee. At Food For Health, Amy is creating, leading, and implementing an integrated fund development strategy to meet short and long-term funding objectives, and establishing relationships with prospective donors (including individuals, corporations, and foundations). She also strengthens relationships with communities and internal teams, ensuring the meeting of development goals. Amy holds a bachelor’s degree in Humanities from the New College of California, emphasizing culture, ecology, and sustainable communities.

Before joining FFH as a nutrition and health coach, Tim worked as the director of sports nutrition for the University of Wisconsin-Milwaukee, as a health coach for Froedtert Health and as a nutritionist and personal trainer for the Wisconsin Athletic Club. He earned his Bachelor of Science degree from the University of Wisconsin-Milwaukee in Nutritional Sciences, and a master’s degree in Applied Science of Nutrition and Dietetics from Logan University. He believes that creating healthy habits can change a person’s life for the better. In his free time, he enjoys spending time with family, walking many miles with his wife and dogs, working out, and doing outdoor activities such as camping and hiking.

Julie Feldman has a passion for connecting people with resources that have the potential to elevate their lives. As a communications specialist at Food For Health, Julie fosters strong connections between the organization’s mission, program participants, donors, and the community at large. Her thoughtful communication strategies have been honed through decades of experience in related fields. This includes stints as a television news anchor and reporter in markets that include Nashville, Miami, and Milwaukee. Julie developed her interest in public health while hosting nightly health segments carried to viewers on media outlets around the world. Her expertise in video production was piqued serving as supervising producer on a weekly health program airing on Lifetime Television. Julie serves clients of Feldman Media LLC in the areas of video and podcast production, writing, media consulting and public speaking. Julie is a proponent of her alma mater, The University of Wisconsin, Madison having served on the Board of Visitors for the School of Journalism and Mass Communications. In her free time, you may find Julie in the kitchen cooking, entertaining, gardening in the yard, working out, enjoying live music, and spending time with friends and family. Her two grandsons are the light of her life.

Dr. Jennifer Fink is a Research Scientist specializing in medically tailored meals (MTMs) as a critical intervention for chronic disease management and health equity. Her research explores how MTMs can improve patient outcomes by integrating nutrition into healthcare delivery, particularly for underserved populations. She focuses on the intersection of food security, behavioral economics, and preventive medicine to enhance wellness and reduce health disparities. At Food for Health, Dr. Fink leads efforts to advance evidence-based MTM programs, evaluating their impact on chronic conditions such as diabetes and cardiovascular disease. She collaborates with healthcare providers and policymakers to develop sustainable models for integrating MTMs into patient care. Her work is instrumental in shaping innovative nutrition-based interventions that improve long-term health outcomes.