Dr. Elisse Greenspoon obtained her Honours Bachelor of Science in Medical Biophysics from the University of Western Ontario. She then went on to receive her Bachelor of Education from the University of Toronto. After a short career as a high school teacher, she decided that her true love was in the health field. She went back to school to become a Doctor of Chiropractic at the Canadian Memorial Chiropractic College. She has practiced as a chiropractor in Toronto since 2002 and she owns and operates a wellness clinic along with her chiropractor/naturopathic doctor husband in midtown Toronto. Elisse has been teaching at Humber and Guelph Humber part-time since 2009 and she truly loves combining her knowledge as a chiropractor and her skills as a teacher to teach professional health-focused students.

Lori has been working as a Registered Dietitian since 2005 focussing mostly in the areas of Eating Disorders, Type 1 diabetes, improving your relationship with food and body and more recently neurodivergent and LGBTQIA care. Lori completed her undergrad at the school formerly known as Ryerson University, did her dietetic internship at the Southeastern Ontario Comprehensive Internship and completed her Masters of Professional Education in Equity, Inclusion and Social Justice at Western University. Lori is a member of the Ontario College of Dietitians, Dietitians of Canada, Association for Size Diversity and Health and Weight Inclusive Dietitians in Canada.

Maria Pelliccia worked for 15 years as a Clinical Dietitian in various healthcare settings such as long term care, complex continuing care, gastroenterology, surgical oncology and burns, prior to coming to Humber to become a teacher. Maria has a Bachelor of Science in Chemistry from York University and a Bachelor of Applied Science in Nutrition From Metropolitan University. Maria completed a post-graduate internship at Sunnybrook Health Sciences Centre. Maria has educated dietetic interns, nurses and doctors regarding the use of nutrition support in various patient populations. Maria's research and publications include: Role of the nutrition professional in high-risk obstetrics inpatient teams (Can J Diet Pract Res., 2013) and Enteral Nutrition Support Reduces the Necessity of Total Parenteral Nutrition to Reach Patient-Specific Caloric Goals Postpancreaticoduodenectomy (South Med J . 2015). Maria has been a full time faculty member at Humber College since 2013.

Since childhood, Chef Mark Jachecki has been exposed to the culinary life. As a boy, he was introduced to the wonders of the kitchen through the beloved German restaurant, Zum Rhein, located in Toronto on Lakeshore Boulevard West, which was owned by his father in the late 1970’s to early 1980’s. Chef Jachecki’s grandfather was also a Toronto chef at the prestigious Granite Club originally located on St. Clair Avenue West.

Those family influences led to the beginning his cooking career in the classic European tradition of a rigorous apprenticeship, at Toronto’s Regal Constellation Hotel (1987-1990). There, his affinity with the hotel’s Swiss chef and the classic French Escoffier methods he was being taught, inspired Jachecki’s own Swiss experience, at Gasthof Sternen hotel in Wettingen in 1991.

Upon his return to Canada later that year, Chef Jachecki took the lead as chef of dining rooms of The Estates of Sunnybrook (Vaughan Estate) for six years, before joining the award-winning restaurant 360 at the CN Tower for two years. In 1988, he was named the Executive Chef at one of Toronto’s premier hotels, The Westin Harbour Castle and was the chef of a successful Toronto catering company for seven years before joining Canyon Creek Chophouse as Corporate Executive Chef in 2007.

A Certified Chef de Cuisine (C.C.C. – American Culinary Federation), Chef Jachecki launched a consulting company – BARIK Consulting in 2012 which enabled him to move on to his own business and begin his teaching career. Chef Jachecki became a fulltime faculty member at Humber College in 2015, resides in Brampton, Ontario and is a member of Les Toques Blanches, The American Culinary Federation, Les Chaines de Rotisseur (Maitre Grillardin) and the Canadian Culinary Federation (CCFCC).

Peter is a well-connected industry leader and a Registered Dietitian with a broad scope of knowledge and foodservice experiences. He provides a unique front-line perspective on foodservice that is focused on improved food quality outcomes. Peter’s experiences blend dietetics, culinary and business disciplines into his service focus.

His academic pathway includes completing the culinary diploma and 6,000-hour apprenticeship through Algonquin College in Ottawa. He graduated with a Bachelor of Commerce Honors Degree in Institutional Foodservice Management at the University of Guelph and also completed a dietetic internship. He holds a Masters of Business Administration from Wilfrid Laurier University and is also Lean Green certified.

Over his career he has worked in front-line healthcare (acute and long term care) roles in Ontario, Saskatchewan and British Columbia. Projects have included: major patient meal service transformations, system-wide culinary improvements to patient and retail dining, extensive experience in menu management and systems integration. He has worked in catering since the early 1980s, culminating in leadership roles in large-scale, complex special events.

Peter blends his experience and knowledge in planning effective foodservice solutions in comprehensive, changing environments; focused on delivering healthy, delicious food offerings to meet all discerning consumer tastes and preferences while keeping client needs in mind. He has provided culinary and nutrition expertise to several high profile Canadian food manufacturers. He works within the healthcare marketplace by assisting organizations in improving food quality while staying patient-centric.

Pierina is an experienced food service manager working in the nutrition, food & beverages industry. Skilled in customer service, catering, coaching, communication, baking, cooking, and team building. Pierina has worked with acute care, children (daycares), athletes with the Pan Am games of 2015 & most recently long term care. She is an active member of the Canadian Society of Nutrition Management.

Prior to joining Humber as full-time faculty, Tracie shared her 20 years of practical experience across nutrition related business and patient focused care. She enjoyed many successful years in sales and marketing for prominent food and nutrition companies and then shifted into patient focused care in areas such as diabetes (adult and pediatrics), HIV and Hep C care, long term care, and complex continuing care. Tracie has a Bachelor of Applied Science in Food and Nutrition from Guelph University and completed a post-graduate internship at the Foothills Hospital in Calgary, Alberta. Tracie specializes in diabetes care and has been a Certified Diabetes Educator for over 15 years.