Culinour launches a higher standard in personalized, restaurant-quality healthcare dining.
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About Us

Welcome to the Future of Healthcare Dining & Hospitality

Patients and their families today understand the powerful connection between nutrition, recovery, and long-term well-being. Yet in many healthcare settings, food remains disconnected from the broader care model.  

A Higher Standard of Care

Restaurant-Quality Healthcare Dining

We partner with hospitals, post-acute care facilities, and behavioral health inpatient/residential treatment centers to offer a higher standard of care.

Culinour blends restaurant-quality dining, clinical nutrition expertise, and advanced technology to create customized food service programs that bring comfort, dignity, and delight to every meal.  We deliver a tailored approach to healthcare dining that adapts to the unique needs of every facility and the patients they serve. 

Culinour is establishing a new standard where culinary excellence and clinical nutrition work together to support healing.

Our Approach

Four Pillars That Set Us Apart

Singular Focus

We are singularly focused on food and dining management services for patients, caregivers and healthcare team members. Our clients have direct access to an executive team that is setting new standards of excellence.

Shared Ownership

We have created an innovative culture that provides all associates, from kitchen staff to corporate team members, with a combined ownership stake of over 30% in the company.

Culinary Excellence

Our chefs are expertly trained to craft meals that delight the senses while prioritizing nutrition and wellness. Employees, caregivers, and patients are treated to wholesome, fresh ingredients and culinary traditions rooted in variety, flavor, and health outcomes.

Technology-Forward

We have embedded proprietary technology into every facet of the patient and caregiver dining experience. We’ve developed tools that deliver real-time data, automate bedside ordering, integrate seamlessly with EMR and POS systems, minimize waste, and maximize food quality.

Bowl of rice with salmon and vegetables

Our Mission

To Nourish, Support, and Lift Up 
Every Individual We Serve

Understanding that healthcare is a deeply personal and often transformative journey, we embrace the vital role of food and nutrition play in the recovery process.

At Culinour, every meal is flavor-forward, nutritionally balanced, scratch-made, and served with exceptional hospitality that enriches lives.

It is an essential part of health and well-being.

As culinary caregivers, we serve with kindness, compassion, and respect, recognizing that nourishment supports the body, mind, and spirit.

Through a holistic approach, we offer personalized, patient-centered service, innovative technology solutions to elevate care that powers decision-making, and hospitality that promotes wellness and comfort.

Culinary Innovation. Nourishing Outcomes.

Our Ownership Culture

The Power of Shared Success​

We have created an innovative culture that provides all Culinour associates, from kitchen staff and guest services representatives to corporate team members, with a combined ownership stake of over 30% in the company.  In an industry plagued by high turnover, you’ll witness a transformation when every team member feels valued, is empowered to exceed expectations, and has a personal stake in the company’s success.

We Are Culture Driven​

Our Vision

To nourish, support, and uplift every individual we serve.

We Are Owners

As owners, every action we take defines our collective success. We work with a common purpose to build a bright, thriving, and rewarding community.

We Are Innovators

Each of us has unique contributions to make. We share our ideas, embrace our entrepreneurial spirit, are competitive, and are innovative.

We Are People First

We support each other through adversity and challenges. We check in, lend a hand, and always have each other’s backs, ensuring a compassionate and supportive environment.

We Deliver

Fulfilling our commitments is our top priority. We are action-oriented, results-driven, and accountable for delivering on our promises.

We Are a Team

Our work is a collective effort. We depend on and respect each other, engage with humility, and appreciate diverse perspectives.

Now is the time to rethink healthcare dining. Explore what's possible.  

Explore what it means to lead with purpose in healthcare dining. Learn more about our mission and approach.

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Joe Cuticelli

Managing Partner

Joe Cuticelli is a leader and business development mastermind with deep industry knowledge amassed from his years of leadership at one of the world’s largest employers. As CEO of Sodexo North America, he led a business that generated $720M+ in managed volume. Prior to his role as CEO, Joe held numerous positions within Sodexo, including Regional Vice President for Sodexo Seniors in the northeast market, Vice President of Client Relations, and Director of Business Development for the Education Division.
 
Joe’s incisive insight into accelerating growth while streamlining operations and navigating complex global markets is guided by his wide-ranging leadership experience spanning operations management, sales, strategic planning, and culinary proficiency. In 2019, Joe stepped down from Sodexo and subsequently founded Marleon Capital, where he provides business expertise within the insurance restoration industries.
 
Joe offers advisory and consultative services to businesses in the senior living industry, recommending strategies to successfully scale their operations. Always driven by giving back, Joe serves as a Board Chair for the Generations United Board, an organization focused on enhancing the lives of children, youth, and older people through intergenerational collaboration, public policies, and programs.

Kevin Tilton

Chief Growth Officer

Kevin Tilton brings more than 35 years of experience in foodservice, healthcare, and hospitality operations to his role as Chief Growth Officer. For the last 12 years, Kevin has focused on behavioral healthcare, working with organizations to design and scale food and dining programs that support patients in recovery and align with clinical, operational, and financial objectives.

Kevin began his career in restaurant operations before joining Marriott Corporation, where he held leadership roles in its healthcare services division, including management of food production and sanitation at NYU Medical Center. During his tenure, he supported the development and expansion of food and facilities programs for hospitals and senior living communities across the New York metropolitan area. He later contributed to the growth of several boutique service providers serving healthcare, senior living, education, and corporate clients.

Kevin has owned and operated businesses across restaurants, real estate, and consumer products, applying an owner’s mindset to growth, performance, and client outcomes.

Tim Bouchard

Chief Executive Officer

Timothy Bouchard, RD brings a distinctive perspective to his role as Chief Executive Officer of Culinour, with nearly 30 years of experience spanning on-site operations, executive leadership, and a clinical foundation as a Registered Dietitian.

Tim began his career in public health, where he gained early insight into the role healthcare organizations play in supporting individual and community wellbeing. He later spent more than a decade leading on-site dining operations in healthcare and senior living communities before advancing into district, regional, and national leadership roles with large foodservice management organizations. In these positions, he oversaw multi-state operations and large client portfolios and earned multiple leadership and performance awards.

Most recently, Tim’s work has focused on acute care hospitals and senior living communities across the United States. He brings a full-scope understanding of clinical nutrition, hospitality, and operational performance to Culinour, guiding the organization’s mission to deliver high-quality, transparent, and patient-centered dining programs.

Tim holds a degree in Food Science and Human Nutrition from the University of Maine.

Karen Lyon

Chief Marketing Officer

Karen Lyon is a visionary brand builder and skilled marketing strategist with decades of experience leading teams at iconic brands, including Life Is Good, Pastene, Rockport, Swarovski, and Fidelity Investments. She excels in transforming brands into market leaders and taking established brands to the next level. Karen has been recognized for her work leading integrated marketing functions spanning channel marketing, creative services, e-commerce, digital, brand architecture, public relations, and product innovation.

At Unidine, Karen spearheaded a premium dining marketing strategy that included rebranding, signature program development, and customer acquisition campaigns to drive growth. A valued executive leader, Karen fosters organizational agility that adapts to evolving market trends and consumer preferences.

She holds a B.S. in Marketing and Sociology from Bryant University and an MBA in Marketing from Bentley University.

Matthew Thompson – MBA, WCMC, MWMCS, PCIII, CEC, CCA, GRAE

Chief Culinary Officer

Chef Matthew Thompson is a distinguished culinary executive recognized for his progressive, sustainable approach to creative menu development and hospitality.  A transformational leader, he has built best-in-class operational systems that deliver meaningful social and economic impact for over 25 years.

Throughout his career, Chef Matthew has worked closely with industry leaders to raise awareness of plant-based diets and advocate for healthy, sustainable lifestyles. He is a member of the Food Solutions New England (FSNE) Network Leadership Institute and was selected as a Network Advisory Council member with Farm to Institution New England (FINE) based on his expertise in food systems research, policy, and program implementation. Chef Matthew is a regular speaker and sustainability advocate for organizations such as the Association for the Advancement of Sustainability in Higher Education (AASHE), the Culinary Institute of America Menus of Change and Global Plant Forward Culinary Summits, and the New York State Sustainability Conference.

Chef Matthew served as Chief Culinary Officer and co-founder of Harvest Table Culinary Group. This farm-to-institution dining business leveraged regional sourcing strategies and wellness-focused experiences for universities. His work included enterprise-wide food data tracking programs to revolutionize the guest experience, a partnership with the World Resources Institute to deploy industry-first 3rd party certification to combat climate change, and industry-leading regional sourcing strategies. Chef Matthew has also held leadership roles at Aramark Corporation, including Culinary Operations and Regional Sustainability Director.

Chef Matthew completed a Master of Business Administration at Johnson & Wales University and Levels II and III of the Culinary Institute of America ProChef certification programs. The American Culinary Federation recognizes him as a Certified Executive Chef and Certified Culinary Administrator.  He is also a ServeSafe-certified Food Safety Manager Trainer and Exam Proctor. Chef Matthew was honored with the Sustainable Pioneer Award from Long Island University.

David Leuci

Chief Information Officer

David Leuci is an IT leader and visionary with a proven track record of developing and implementing technology strategies that maximize profits and drive growth, generating millions in new revenue. He is a seasoned executive of industry-leading companies.
David served as Chief Digital Information Officer at The Energy Federation Inc., where he led the company’s digital transformation, developing and executing internal technology strategies focused on innovation.

David has served as Senior Vice President and Chief Information Officer/Chief Technology Officer at Unidine Corporation, where he developed global business system strategies, introduced process frameworks, consolidated transactional systems, drove digitalization, and allocated resources to meet evolving business challenges. He has also served in leadership roles at IBM, Millennium Partners Sports Club Management LLC, and MRO Software Inc.

David holds a B.S. in Criminal Justice from Salem State University, where he graduated cum laude with a concentration in Psychology and Computer Science from the Massachusetts State Police Academy. He has earned numerous IT management certifications, including an ITIL Foundation Certification in IT Service Management.

Dana Johnston

Chief Supply Chain Officer

Dana is a highly accomplished procurement executive with decades of experience leading teams serving clients in the health care, senior living, business & industry, education, restaurant, religious institutions, lodging, and leisure markets. He is the Founder and former CEO of North America’s largest Group Purchasing Organization, Entegra Procurement Services LLC, a subsidiary of Sodexo. Dana and his team grew Entegra to support nearly 100,000 customer sites with a focus on food and related products and services. He also worked closely with the Sodexo Mergers and Acquisitions team to identify M&A targets for Entegra.

Most recently, Dana was the founder and CEO of Owl Ridge Consulting LLC, providing contract negotiation and validation counsel, executive development, and go-to-market sales and growth support to the Procurement and Group Purchasing industries.

Dana is partnering with the Phoenix3 team, manufacturers, distributors, and service providers to build procurement programs and services that leverage technology in new ways to exceed customer expectations.

Marc Hindson

Chief People Officer

With more than 30 years of hospitality leadership experience across operations and human resources, Marc is known for building high-performing teams and fostering a strong company culture. His leadership is rooted in high standards, hospitality, and empathy.

Richard B. Schenkel

Founder & Executive Chairman

Richard Schenkel is a founder, business builder, and industry disruptor with a passion for driving organizational growth and unlocking untapped potential. In 2001, he founded Unidine Corporation to be an insurgent in the market, the first company of its kind to provide strategic dining management services focused on culture, culinary, and service.

In the years that followed, he built Unidine into a $700M+ in sales revenue ($800M in managed volume) company with over 7,000 team members. Richard led Unidine through the full life cycle of business development from privately funded to private equity to a capital group. When Compass Group, USA, partnered to acquire Unidine, Richard delivered a 9X multiple of invested capital (M.O.I.C) shareholder return from the transaction.

In 2021, he created Compass Community Living, the largest senior living and support service company in the USA and globally. He served as the Founder and CEO. Under Richard’s discerning leadership, Compass Community Living’s 15K+ employees delivered hospitality and service excellence to more than 1400 retirement communities, behavioral health facilities, and acute care hospitals across the US, generating $1.3B in revenue. Richard’s business acumen is grounded in taking calculated risks while scaling effectively, nurturing a strong company culture by aligning team members to a purpose-driven mission, and maximizing shareholder value.

Richard holds a B.S. degree from the University of Wisconsin. Richard worked at the executive level at industry giants Aramark and Marriott Corporation, where he gained valuable industry experience that laid the groundwork for his future industry disruption.

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