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.

Amy LaMacchia serves as Food For Health’s Vice President, Fund Development. 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.

Margo joined Food For Health with 7+ years of broad-based experience in managing client success across diverse roles and industries, including Programming Operations at the NBC Universal Golf Channel, and Client Relationship Marketing at the Associated Bank. As the Associated Director of Client Experience at Food For Health, Margo spearheads strategic account management, program activation, and sales operations & enablement. She's passionate about contributing to our mission of educating our community about well-being while enhancing both external and internal experiences. Though Margo has called Milwaukee home for six years, she is originally from the rural Sandhills of Nebraska. While earning a BS in Agricultural Journalism from the University of Nebraska, she studied in Australia and Belgium, and lived and worked on a schooner off the coast of Maine as a deck hand and sous chef. In her free time, Margo enjoys weekend home renovation projects with her partner and daily yoga practice.

Jona learned the importance of ingredients at a very early age. His first memories are of joining his father as they harvested oysters and fished, picking up herbs and vegetables on the way back home to prepare the daily menu at the Fonda (restaurant) run by his family. He started his culinary adventure behind the scenes, working his way up from the role of dishwasher, discovering his passion for cooking along the way. He enrolled at a culinary program at the Institute of Tourism and Hotels of Quebec (ITHQ) in Montreal, where he obtained his first degree in culinary arts. From Montreal he traveled to Spain, then Portugal and Morocco, studying the local dishes, the food supply and food accessibility among all social classes. After 15 years of developing a holistic approach to worldly cuisine through his travels, his continued interest in healthy, clean cooking took him to the Culinary Institute of America in Hyde Park, N.Y where he became a Certified Pro-Chef in 2009. In 2014, Jona and his wife Erin became pioneers in the food delivery service industry starting a Chicago-based meal delivery company named Cooked. The idea of starting this business came as the solution they faced personally, that of how to feed healthy clean food to their family in an easy and convenient way. Cooked allowed them to share their love of healthy, nourishing food with busy folks across the country. In 2020, Dohmen (now Food For Health) acquired Cooked and was thrilled to bring Jona’s expertise onboard as it scaled its efforts to provide thousands of fresh, medically tailored, and healthy meals through its Food For Health social charitable program and Food Benefit Company social business. Jona now oversees all Food Services, as the Vice President for Food For Health’s social programs and businesses.

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.

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.

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.

Jennifer joined Food For Health as the Director of Strategic Partnerships and Integrated Affiliations, having pursued a leadership career path in clinical operations for local non-profit healthcare organizations before transitioning to focus on customer success and product implementations for PatientWisdom.Inc. Most recently she served as a Senior Manager for Inception Health, the innovation arm for Froedtert & the Medical College of Wisconsin Health Network, where she collaborated with primary care, specialties, and population health leaders to support health initiatives through digital health tools, and empowering patients to take an active role in their health. In her role, she focuses on building relationships with local and national partners to create mutually beneficial partnerships that align with Food For Health’s mission and strategy while collaborating with areas of the business to ensure a seamless experience. Jennifer earned a Master of Science in Health Administration from the University of St. Francis, and a bachelor’s degree in Women’s Studies as well as a certificate in Cultures and Communities from the University of Wisconsin-Milwaukee.

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.