Introducing Our Dietary Team

Bobby Hopewell, Director of Hospitality Services
Bobby leads a team of 250 dedicated individuals to provide a clean, safe and comfortable environment for Borgess patients and customers.  Before joining Borgess, he served as the Community Relations Manager for a local hospital where he was actively involved in community health improvement and wellness efforts.  

Why Bobby works in the department: “I enjoy helping to provide patients, visitors and employees with fresh, delicious and healthy meals.”

Tom Pangle, General Manager
A certified executive chef, Tom started his career working in a family restaurant and was “hooked” thereafter. Eventually, his path led him to Borgess Medical Center where he worked as an executive chef for five years before accepting the position of general manager.

Why Tom works in the department: “I love food.”

Rebecca Heinold, RD, CNSD, Clinical Nutrition Manager
Rebecca received her bachelor's degree from Purdue University and completed her dietetic internship at Michigan State University.  She has experience in long-term care, long-term acute care, and acute care settings.  Rebecca is involved in supporting the Borgess Health wellness programs.

Why Rebecca works in the department:  "I enjoy my role as Clinical Nutrition Manager.  I like interacting with patients, visitors and employees.  I enjoy the challenges that nutrition support has to bring as well as helping others enjoy food, whether they are on a restricted diet or just interested in leading a healthy lifestyle".

Jennifer Kowalski, Patient Service Manager
Jennifer earned an associate’s degree in food service management and worked in the restaurant business for 10 years. From there, she served in corporate dining services for 13 years and is now learning the health care side of the food service industry.

Why Jennifer works in the department: “I have always liked working with food and providing exceptional customer service. Now I enjoy taking care of patients and their families. It is a pleasure letting them know they are important.”

Mark Anderson, Retail/Catering Manager
Mark received his bachelor’s degree from Western Michigan University. Prior to Borgess, he worked at Kellogg’s as a sales manager for 10 years and at the Royal Café as a manager for eight years. Mark was also a professional baseball pitcher with the Kansas City Royals for three years.

Why Mark works in the department: “I've been in the food business, in one way or another, for all my life and enjoy the pace and professional atmosphere.”

Pamela Northey, Production Manager
Prior to Borgess, Pam worked for Sodexo Health Care Services at Western Michigan University and Kalamazoo College. She has enjoyed catering for private weddings and parties for more than 30 years. Pam earned a master’s degree in education from Western Michigan University.

Why Pam works in the department: “Everyone has to eat and I enjoy working with all kinds of people. I love to cook more than anything else in the world. Wherever there is good food, there are people having a good time.”

(Peter) Steve Buis, Room Service Supervisor
Prior to his current role, Steve worked in food and nutrition as hospitality services supervisor at Borgess Medical Center. He earned an associate’s degree in business administration from Kalamazoo Valley Community College, and bachelor’s degree in industrial marketing and relations from University of North Carolina.

Why Steve works in the department: “I like to help others and I enjoy food.”

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