Mary Angela Miller’s professional experience spans 30 years and includes past service as director of Food and Nutrition and healthcare administrator at Ohio State University Wexner Medical Center. Mary likes to break new ground. She oversaw the hiring of the first chef at the medical center, an institution that now employs over three dozen culinarians, and the pioneering use of robotics in food transport. She was a charter fellow of the American Dietetic Association and a charter judge for the Food & Beverage Innovation Awards. For her innovations there she was honored with the IFMA Silver Plate for Healthcare and Healthcare Food Management’s Operator of the Year awards.
She served as national president of Healthcare Foodservice Management Association, and president of the State & District Dietetic Associations. She has also led the National Academy of Nutrition & Dietetics Management in Food & Nutrition Practice Group and currently represents them in their House of Delegates.
She is a life long resident of Ohio where she earned nutrition science degrees from Youngstown State and Case Western Reserve Universities and an Executive Certificate in Healthcare Management from OSU. Her next role there will be as clinical instructor in OSU’s College of Medicine, Health and Rehabilitation Sciences.
Mary gives back by serving as an IFMA Educational Foundation trustee, gaining sponsorship for and awarding scholarships and internships to future foodservice leaders. She also develops products for consumer food safety as part of her KeepSafe Food initiative, so that good, fresh food can also be safe food.