TRIO Leadership Team
The TRIO leadership team guides our growth and meal program offerings with expertise in culinary and dining operations, nutrition, business operations, facility management, marketing, and workplace and product safety.
John Kirk
President
John leads Elior North America Community Meals, which includes TRIO Community Meals, Traditions Manufacturing, and LiveWell with Traditions. TRIO provides critical nutrition to our communities’ older adults and other vulnerable populations. Through John’s leadership, TRIO delivers nutritious meals, provides exemplary service, engages in strong client partnerships, and executes a high level of satisfaction from adult participants. Traditions Manufacturing operates out of a USDA and FDA-inspected facility producing over half a million frozen and shelf-stable meals per week. LiveWell with Traditions provides direct-to-home delivery of healthcare meals for managed care organizations and insurance plans. These services enable older adults to exhibit improvements in mental health, feel less lonely, and be more confident living independently in their homes.
During the recent COVID-19 dynamic environment, John guided TRIO teams as they strategically pivoted operational plans. The thoughtful implementation enabled TRIO to ensure millions of individuals received the critical nutrition they relied upon.
Before joining Elior North America, John led a successful career as a Chef/Owner and Entrepreneur. He successfully developed several award-winning restaurant brands throughout his career. John’s culinary skills, financial management, and team building led to many successes in the hospitality industry as a multi-unit, multi-concept executive leader.
John holds degrees in Hotel & Restaurant Management and Accounting and Information Technology. He resides in Madison, MS, where he enjoys cooking for family and friends.
Lisa Damore
Senior Vice President, Growth & Brand Strategy
Lisa Damore serves as Senior Vice President of Growth and Brand Strategy at TRIO Community Meals, where she leads national growth initiatives and stewards the organization’s brand vision. She is focused on nourishing older adults and strengthening community-based nutrition programs nationwide. Lisa oversees TRIO’s Growth Team, building long term partnerships that support clients in expanding programming across food, wellness, and sustainability while positioning TRIO as a trusted leader in senior nutrition.
With a background spanning healthcare, technology, and food service, Lisa brings a strategic and solutions-driven perspective to the senior nutrition space. She aligns market strategy with operational capabilities, ensuring growth efforts reflect both client needs and long-term organizational goals. Her leadership is grounded in collaboration, innovation, and a clear understanding of the evolving expectations of today’s aging population.
Lisa holds a Bachelor of Arts from Rutgers University and serves on the board of directors for a national foundation dedicated to advancing school and college readiness through expanded access to education.
Michelle Popish
Chief Information Officer
Michelle has over 17 years of experience in information technology and serves as Chief Information Officer for Elior North America. She leads the organization’s technology strategy, overseeing back-of-house applications, enterprise systems, infrastructure, cybersecurity, and business intelligence. She also serves as the Information Services liaison for the Community Meals segment and the finance organization, ensuring strong alignment between technology, reporting, and business objectives.
Michelle is focused on delivering a seamless experience for clients and internal stakeholders through disciplined systems, efficient processes, and scalable technology solutions. She has driven innovation and automation across the organization, strengthening data visibility, operational performance, and decision support. As CIO, she manages the IS strategy, budget, and long-term technology roadmap, advancing capabilities that support growth, security, and sustained operational excellence.
Scott Ball
Executive Vice President, Strategic Accounts
Scott Ball has been with us for over 30 years, dedicating his career to supporting senior nutrition programs that help older adults maintain their independence. His extensive experience and deep understanding of the industry have made him an invaluable asset to our organization.
In his role, Scott works closely with TRIO clients to understand their unique needs and how our teams can best serve them. He takes pride in cultivating meal solutions that align with each client’s mission, ensuring that our services are not only effective but also financially efficient. Scott prioritizes quality products and positive customer experiences, consistently striving to exceed expectations.
As Executive Vice President of Strategic Partnerships, Scott leads efforts in developing and maintaining strong relationships with key stakeholders. His strategic vision and leadership have been instrumental in expanding our reach and enhancing our impact in the communities we serve.
Scott earned his Bachelor of Science Degree in Business, Management, Marketing, and Related Support Services at Belhaven University. His educational background, combined with his practical experience, equips him with the skills and insights necessary to navigate the complexities of the senior nutrition landscape
Katie Gironda
Director of Human Resources
Katie Gironda is the Director of Human Resources at TRIO Community Meals. Since joining Elior North America, Katie has been instrumental in developing HR strategies that support business objectives while fostering a positive, employee-centered culture. She partners closely with TRIO’s leadership to provide thoughtful HR guidance, focusing on employee relations, organizational development, and change management. Her proactive leadership ensures that HR practices remain aligned with the organization’s evolving needs.
Before joining TRIO, Katie served as Director of Human Resources at Troon, where she supported over 40 properties and more than 7,000 associates nationwide. In this role, she led employee relations efforts, managed large-scale recruitment initiatives, and facilitated seamless HR operations during property acquisitions. Katie also held HR leadership positions at B.L. Harbert International and KBR, where she gained extensive experience in benefits administration, compliance, and immigration processes, as well as implementing new HR technologies and organizational policies.
Katie holds a Bachelor of Science in Business Administration with a concentration in Human Resources Management from Troy State University. Her comprehensive experience across industries and deep expertise in building high-performing, people-focused teams position her as a trusted partner and key contributor to TRIO’s ongoing success.
Lauren Croucher
Director of Finance
Lauren Croucher serves as Director of Finance for TRIO Community Meals, bringing more than 20 years of financial leadership experience across complex, contract-driven organizations.
Lauren oversees financial strategy, budgeting, forecasting, and reporting, working closely with operations leadership to strengthen financial performance, manage costs, and support long-term sustainability. Her expertise supports TRIO’s commitment to financial accountability, operational excellence, and strong client partnerships.
Beyond her role at TRIO, Lauren serves as Board Treasurer and Finance Chair of Small Places, a Houston-based nonprofit focused on improving food access and community well-being. She has also been an active Rotarian for more than a decade.
Erin Dixon
Vice President of Food Strategy
Erin Dixon serves as Vice President of Food Strategy, bringing more than 25 years of experience supporting senior nutrition programs across the country. A Registered Dietitian by training, Erin has built her career at the intersection of food strategy, operations, and client partnership, with a deep understanding of how nutrition, scale, and execution come together to serve older adults effectively.
Throughout her tenure, Erin has led complex operational environments within USDA-certified facilities, overseen logistics and customer support center functions, and guided large-scale client implementations to ensure accuracy, consistency, and on-time execution. Her work has included supporting senior nutrition programs serving more than 26,000 older adults in Alabama alone.
Erin previously held leadership roles spanning Project Management and Procurement, where she managed new client onboarding, menu development and nutritional analysis, production operations, and customer service teams. Her client-centric approach ensures food strategies are practical, compliant, and aligned with the needs of both partners and the older adults they serve.
As Vice President of Food Strategy, Erin provides strategic oversight of food systems, menu direction, and operational alignment, ensuring quality, nutrition, and scalability remain central to the organization’s senior nutrition programs.
Chad Lee
Director of Strategic Projects
Chad brings more than 20 years of experience to his role as Director of Strategic Projects at TRIO Community Meals. He leads high-impact initiatives across the organization, including the development of the TRIO Order Portal, new kitchen buildouts, and strategic operational projects designed to strengthen efficiency and improve margins. His work focuses on creating scalable systems and long-term solutions that support TRIO’s continued growth and service delivery.
Since joining TRIO in 2008, Chad has overseen dining operations across multiple accounts, ensuring smooth, efficient, and cost-effective service. His deep commitment to client satisfaction and regulatory compliance has made him a trusted partner to the agencies and programs TRIO supports.
Chad holds an MBA from Texas Tech University and a BS in Nutrition and Dietetics from the University of Southern Mississippi. As a licensed dietitian with strong business expertise, he brings a unique blend of operational insight, nutritional knowledge, and strategic leadership to the role.
Tristin Perry
Director of Marketing
Tristin Perry is the Director of Marketing for TRIO Community Meals, bringing more than 15 years of experience across healthcare, senior services, and education marketing. Her background includes roles at Johns Hopkins Medicine and in long-term care, where she built a strong foundation for communicating complex healthcare topics in ways that connect with communities. With expertise in brand strategy, content development, graphic design, public relations, and emerging marketing technologies, Tristin approaches marketing as storytelling, ensuring every brand has a clear voice and narrative that resonates.
At TRIO, Tristin leads the development and execution of strategic marketing initiatives that reflect the organization’s mission and support its partners across the country. She oversees brand identity, visual communications, social media strategy, and TRIO’s monthly Nutrition Education program, providing accessible wellness resources to senior nutrition agencies and the older adults they serve. She also integrates data-driven insights and AI-enabled tools to strengthen content strategy, streamline workflows, and enhance personalization across marketing channels.
Her work supports sales and operational teams, reinforcing TRIO’s leadership in the senior nutrition space through research-informed messaging and client-focused materials. Known for her collaborative approach, Tristin partners closely with cross-functional teams to elevate TRIO and LiveWell’s impact and to ensure clients have the resources they need to demonstrate program value. She is committed to creating meaningful, engaging experiences that advance community health and support older adults in aging in place with dignity.
Adam Tyler
Director of Operations
Meet Adam Tyler, a seasoned professional in the food service industry. As the Regional Director of Operations at TRIO Community Meals, Adam oversees divisional operations, focusing on client interactions and ensuring the smooth running of company systems. His role involves active participation in business development and contractual retention, contributing to the overall success of the division.
Prior to this, Adam served as the District Manager at TRIO Community Meals, where he managed accounts across multiple states. His responsibilities included ensuring compliance with policies, conducting safety audits, and nurturing client relationships. Adam’s adaptability was evident as he seamlessly filled in for managers during their absences, showcasing his commitment to operational efficiency.
In his earlier role as Resource Manager, Adam played a vital role in supporting the District Manager and contributed to the opening of new accounts. His diverse skill set allowed him to evaluate accounts and provide valuable insights in areas such as HR, operational efficiency, and food cost.
Adam’s journey also includes impactful roles at Sysco Corporation and Aramark Corporation. At Sysco, he served as a Category Analyst, managing special orders and product-related inquiries. His meticulous approach included monitoring inventory and collaborating with buyers to ensure optimal product availability. During his time at Aramark, Adam held the position of Food Service Director, overseeing various aspects of a food service account and ensuring compliance with food safety and sanitation standards.
With a proven track record in leadership roles, Adam Tyler brings a wealth of expertise and a dedication to excellence in the dynamic world of community meals and food service operations.
Derrall Pitre
Director of Operations
Derrall Pitre serves as Regional Director of Operations for TRIO Community Meals, bringing more than 25 years of experience in food service operations, team leadership, and client relationship management.
Throughout his career with TRIO, Derrall has held several leadership positions, including District Manager and Food Service Director. His extensive experience includes overseeing multiple food production facilities, managing operational budgets, developing teams, and supporting new facility openings. In his current role, he focuses on operational efficiency, service quality, and building strong client partnerships.
Derrall holds a Master’s degree in Business Administration with a specialization in Finance from Louisiana State University and a Bachelor’s degree in Applied Life Sciences and Dietetics from the University of Southwestern Louisiana.
Thomas Clancy Jr.
Director of Operations
Thomas Clancy Jr. serves as Director of Operations at TRIO Community Meals, bringing nearly three decades of hands-on operational leadership across multi-unit, high-volume foodservice organizations. His career spans casual to fine dining concepts, with deep expertise in scaling operations, developing leaders, and driving consistent performance across complex environments.
Prior to joining TRIO, Thomas held senior operations roles with nationally recognized restaurant groups, including Legal Sea Foods, where he oversaw five to ten locations across multiple states and managed up to $50 million in annual revenue. Throughout his career, he has led the opening of more than a dozen new restaurants, managed large management and culinary teams, and consistently exceeded sales and profitability goals.
Thomas is known for his disciplined approach to operations, with a strong focus on food safety, facilities, cost controls, training, and people development. He has built and led high-performing teams by investing in leadership development and operational standards that support long-term success.
As Director of Operations at TRIO Community Meals, Thomas focuses on operational excellence, consistency, and reliability, ensuring programs are executed efficiently and at scale to support senior nutrition partners and the older adults they serve.
William Ruffin
Director of Operations
Willie has been an integral part of Elior since 2014, showcasing remarkable leadership and specialized knowledge throughout his tenure. He embarked on his path with us as a Regional Operations Manager in our PMC unit and rose through the ranks to become the Director of Manufacturing in 2017.
With a robust career spanning over 15 years in the food service industry, Willie has developed an impressive repertoire of skills, with expertise in areas such as production, client relations, and negotiations. Beyond his professional commitments, Willie is an avid golfer, a film enthusiast, and a fitness aficionado, often found at the gym pursuing an active lifestyle.
As the guiding force behind our West Coast operations, Willie’s profound industry insights and consistent performance history are invaluable assets to our team. We are confident that his strategic approach and vision will continue to drive success and innovation for Elior on the West Coast.
