SHFM Young Professionals Summit

SHFM Young Professionals Summit

This is a don’t-miss opportunity to meet other young professionals (39 and younger) from the corporate foodservice and workplace hospitality segment. Only SHFM offers a relaxed environment where you can learn from senior leaders and other young professionals. We have combined educational content with great networking to form the SHFM Young Professionals Summit. Whether you are a client liaison, contractor or a supplier to the industry, you will gain valuable insight from this event. 

To say that 2020 was a year for the history books is an understatement. It was a year that changed us, kept us separated from each other and our normal routines, and domestic civil unrest rocked us to our core. But it also made us stronger, and more thoughtful and aware of the importance of having open and honest conversations around diversity, equity and inclusion. That vital recognition establishes the basis of this year’s summit program. 



Time Event    
1:00 p.m. - 2:15 p.m.  Session One: Executive Leadership Panel 
2:15 p.m. - 2:45 p.m.     Networking Break
2:45 p.m. - 3:30 p.m.       Session Two: SHFMTALKS
3:30 p.m. - 4:00 p.m.    Networking Break
4:00 p.m. - 5:15 p.m.  Session Three: Your Seat at the Table
5:15 p.m. - 8:00 p.m.     Networking Reception

Executive Leadership Panel 

This session launches the summit and will explore diversity, equity and inclusion from an executive perspective. It provides a unique opportunity to hear directly from a diverse panel of executives as they share their experiences regarding diversity and biases they faced throughout their career. Hear why diversity is so important and how they are promoting equity and inclusion in their organizations. How will you navigate your career and the ever-changing needs of the companies we serve while advancing cultural intelligence?


BARBARA KANE | Consultant (Moderator)
ASH HANSON | Chief Diversity & Sustainability Officer, Aramark
HELENE KENNAN | Global Head of Food Programs, Guckenheimer/ISS
ERICA LEE | Sr. Human Resources Director, FLIK Hospitality Group
TONY TENICELA | VP of Diversity, Equity, and Inclusion, NORAM, Sodexo



Dynamic SHFM Young Professionals share their personal stories on the critical role diversity plays in creating a more inclusive culture in the foodservice industry – and how to do so authentically.

EDWARD LO | Vice President of Sales, Volanté Systems
ZEE MOUSSA | Culinarian & Owner, ZeeTheCook Culinary Studio
MBOONE UMBIMA | VP, Brand Strategy, David Rio San Francisco  

Your Seat at the Table 

Back by popular demand! Take your seat at the table and join in on an intimate discussion with our industry’s most seasoned leaders - and your peers. Learn how you can personally have a positive impact on D, E & I. Whether you’re in sales, marketing or operations, we all have experiences to share that can further shape and elevate our industry where all are welcome.

Networking Reception 

(Open to all SHFM Member & Non-Member Segments) 

Join us for a reception to connect with colleagues and network with a wide range of industry leaders!


Inside Park at St. Bart’s
325 Park Avenue | New York, NY 10022
(NE Corner 50th St and Park Ave)


Wednesday, September 22nd
Summit | 1:00 p.m. - 5:30 p.m.
Reception | 5:30 p.m. - 8:00 p.m.


FULL SUMMIT + RECEPTION (open to 39 years or younger)
Young Professional Member – $45
Young Professional Non-Member – $75 (Non-members must demonstrate proof of age by emailing

Not a Young Professional? Attend the reception only immediately following the Young Professional Summit.

RECEPTION ONLY (open to all SHFM member & non-member segments)
SHFM Member – $95 (YP Member - $45)
Non-Member – $125 (YP Non-Member - $75)

Registration is limited!

By participating in this event, attendees acknowledge the risk of exposure to COVID-19 and additionally acknowledge that SHFM cannot guarantee that attendees will not be infected with Coronavirus/COVID-19. Attendees must also comply with all the recommended guidelines below at the time of the event.
Vaccination Requirement
New York City has recently updated their indoor dining and event requirements. Through this update, proof of COVID-19 vaccination is now required for entry into venues and events. Inside Park, where the Summit will take place, is subject to these regulations. After consultation with our event venue and in accordance with the new regulations, all attendees will be required to show proof of vaccination. SHFM has made the decision that this will also include the outdoor reception.

All attendees will need to show proof of vaccination at the door to the venue staff in order to attend the event. 

The Coca-Cola Company
Compass Group
David Rio San Francisco
elite | studio e
Emerald Brand
Grubhub Campus
Guckenheimer Powered by ISS
Hobart Food Equipment Group
Keurig Dr Pepper
Lavazza Professional
PepsiCo, Inc. 
RC Fine Foods
Vivreau Water

Inside Park at St. Bart’s

Interested in sponsorship? Download the Young Professionals Summit Sponsorship Form and contact Michelle Romero at


Executive Leadership Panel

BARBARA KANE | Consultant (Moderator)

Barbara Kane has over 35 years in the hospitality industry. She started her career with Marriott Hotels and has worked for Sara Lee Corporation and Ecolab in various operations and sales positions. She recently retired as VP of Industry Relations at Ecolab.

Barbara has held numerous association board positions and was the first business partner to be elected President of the Society for Hospitality and Foodservice Management.

She frequently keynotes for corporations and associations on topics including women in business, networking and food safety.
ASH HANSON | Chief Diversity & Sustainability Officer, Aramark
In her role, Ash Hanson leads all diversity, equity and inclusion efforts and the strategy and governance of Aramark’s 2025 Sustainability Plan, focused on positively impacting People and Planet.
Prior to her current role, she was the Senior Vice President, Human Resources for the US operations of the company, responsible for execution of all people strategies. Ash's 18-year tenure at Aramark has included a number of roles of increasing responsibility in diversity and inclusion, talent management and leadership development in addition to HR business partner roles. Aramark’s D&I efforts under Ash’s leadership have been recognized by organizations such as Diversity Inc, Black Enterprise Magazine, and the Human Rights Campaign. She was named one of the Top15 Diversity Champions in 2019 by Diversity Global and was recognized as a diversity leader to watch by Black Enterprise in 2016.
Ash is a Columbia Certified Coaching Professional and her background includes over 20 years of experience in business development, human resources and talent management in the Information Technology and professional service industries in India, Malaysia, and the U.S.
HELENE KENNAN | Global Head of Food Programs, Guckenheimer Powered by ISS 

Helene Kennan leads ISS’ worldwide efforts to drive innovation, thought leadership and continuous improvement in the organization’s food services portfolio. Previously, she served as CEO of ISS Guckenheimer since 2018. Helene supported the North America food team in expanding client partnerships and adapting to changes in the workplace.

Helene has over three decades of experience in food, and her background as a chef and operator allows her to better identify with teams in the field. In the increasingly commoditized world of contract food and facility services, she understands communicating a higher sense of purpose is the key to differentiation and unlocking excellence in employee engagement. 

Before she was CEO, Helene was Guckenheimer’s Chief Innovations Officer, always looking for ways to improve efficiency and create immersive food experiences. Before joining Guckenheimer, she worked to disrupt the food programs of Silicon Valley as Regional Director and then Global Vice President for Compass Group. Helen built her culinary foundation in kitchens on both coasts of the United States, including high-volume environments such as the Getty Center. Helene is honored to serve on the Board of Directors for the Society for Hospitality and Foodservice Management.
ERICA LEE | Sr. Human Resources Director, FLIK Hospitality Group

Since joining Compass Group in 2013, Erica Lee has served as the HR Business Partner in several roles of increased responsibility for both food and support services divisions. In 2015, she lead the Human Resources business development department for Compass Group before joining FLIK Hospitality in March of 2020. Over the past 18 months Erica has not only lead FLIK’s Human Resources efforts through these unprecedented times but has also sponsored, lead and spearheaded a variety of strategic change management initiatives to create and foster enhanced DE&I awareness and leadership accountability.
Prior to joining the Hospitality & Food Service Management industry 16 years ago, she worked for Prudential Financial and focused on process management and quality assurance. In addition, Erica worked for ARAMARK for eight years starting her career within their corporate organization & leadership development department before focusing her energies on supporting their frontline operations teams with their FM/facility services and education divisions. She has been certified and licensed in a variety of disciplines overs the years and calls Philadelphia, Pennsylvania home.
TONY TENICELA | VP of Diversity, Equity, and Inclusion, NORAM, Sodexo

Tony Tenicela is responsible for leading DE&I initiatives to help foster an inclusive workplace culture and ensure that Sodexo attracts, develops, engages, advances and retains a high-performing workforce that reflects the communities we serve. This includes shepherding the development of strategies, action plans, partnerships and thought leadership to drive accountability and outcomes through data and metrics. He also leverages Sodexo’s DE&I expertise as a competitive advantage in the marketplace by bringing added value to our clients and consumers, enhancing the brand, and growing and retaining our business.
Prior to joining Sodexo, Tony served as the Global Leader for Marketplace Diversity and Workforce Engagement Services at IBM. In this role, he led the development of IBM’s global customer-facing organization to leverage IBM’s experience in DE&I and talent management to strengthen customer relationships and identify new business opportunities in forty five markets. Prior to joining IBM, Tony was a founding employee of Worldview Systems, where he contributed to the development of the Travelocity™ travel service.
He holds an MBA from the Anderson School at UCLA, a MA equivalent from the University of California at Berkeley, and a Bachelor of Science from the University of Pittsburgh. 


SHFMTALKS Presenters

EDWARD LO | Vice President of Sales, Volanté Systems

Edward Lo is an experienced, dynamic sales professional born in Toronto, Canada. His distinctive ability to help organizations flourish led Volanté Systems from 12 team members to its current team of over 100 employees. His leadership of the sales and marketing functions have fueled Volanté's appearance on numerous international accolades including Deloitte's Fast50 and Fast500, Growth500's Fastest Growing Companies, EY Entrepreneur of the Year and Small and Medium Business of the Year (Top 3) by CanadianSMB magazine. Edward is a graduate of the University of Toronto's Bachelor of Business Administration program, and is known by his team as the ultimate "Work Hard, Play Hard" champion. He also enjoys CrossFit, clearing the wake on his wakeboard, and attempting to set speed records on the slopes.  
ZEE MOUSSA | Culinarian & Owner, ZeeTheCook Culinary Studio

Zee The Cook is an award-winning entrepreneur and businesswoman from Metro Detroit where she was born, raised and now serving hundreds of communities with her growing venture, ZeeTheCook Culinary Studio. Zee's positive energy and passion for food + people has led the ZTC teams into offering enriching, team-building programs where kids, teens and adults can come together to learn how to cook, bake and build relationships in a healthy and safe environment (reclaiming human connection). 

In addition to her enrichment services, ZeeTheCook is contracted with global companies as their team-building specialist: assisting company leaders in building stronger and healthier work environments.

She is most proud of her 3 latest awards: "Director's Award for Community Service 2020, Women In Business of The Year 2020, and Entrepreneur of The Year 2019."
MBOONE UMBIMA | VP, Brand Strategy, David Rio Tea and Coffee, Inc.
With a background in Organizational Change, Mboone has earned the reputation of a genuine change-agent and a trailblazing brand and marketing executive. As the VP of Brand Strategy at David Rio Coffee and Tea, she is responsible for the organization’s philanthropic programs working with the International Fund for Animal Welfare supporting conservation programs all over the world. Mboone most recently partnered with the Ol Pejeta Conservancy, home of the last living Northern White Rhino (on the planet!) - to spearhead the “Feel the Charge” campaign.

With 15 years of experience spanning multiple industries, banking, food service, philanthropy and now the beverage industry, Mboone has been recognized for her bold thinking and cutting edge ideas. During her time at the Compass Group, she chaired the B&I Diversity and Inclusion Action Council, establishing a mentorship program to create growth opportunities for women and people of color.
In 2016, Mbonne took a sabbatical year in Kenya where she headed the communications for Kenya’s largest foundation, the Equity Group Foundation, working on socio-economic transformational programs aimed at servicing the poor through education and financial inclusion. She is passionate about the impact of effective leadership.