Sean Danahy
Orlando
Summary
Nutrition professional with comprehensive expertise in foodservice management, consulting, dietary planning, nutritional assessments, and health education. Demonstrates strong team collaboration skills and adaptability to changing needs, ensuring reliable support. Possesses results-driven approach, excelling in client consultations, meal planning, and nutritional counseling. Known for effectively promoting health and wellness through evidence-based practices.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Outpatient Dietitian
Bliss Health
08.2024 - 11.2024
- Committing to an outpatient clinic that specializes in the LQBTQ+ community and promotes sexual positivity, testing without judgement, and overall health and wellness was a rewarding opportunity for personal and professional growth
- I have had the pleasure of expanding my medical nutrition and dietary therapy skills to approach not only the most common issues, but in combination with some of the more complex
- Providing compassion care for conditions that still face stigma, yet stand at the forefront of progressive care, research, and compassion for how food and nutrition can influence not only personal health but awareness
- Bliss Health is not only a Hispanic owned and operated company, but also a dual nonprofit that supports treatment for and financial assistance and research for HIV/AIDS patients as well as many others in the Orlando area
- This position reinvigorated my interest for clinical work within MNT through patient care
- CAQH Provider ID:16289283
Special Projects Manager
SAGE Dining Services
01.2023
- Managing special projects with attention towards food and nutrition systems and operational implementation
- Exploring emerging markets in contract food/nutrition service management and product development
- Sage approached me with an interest to develop their existing school programs into the retirement industry while vetting their systems and operational capacity to compete against larger corporations while retaining their brand standards
Director of Culinary Services
Holiday Retirement Corporation
01.2018 - 01.2022
- Managing culinary operations across260 communities with a $50+ million annual food spend in a mid-market senior living sector with an average PPD of under $4.50
- From menu development and certification, product review, research & development, costing, culinary training, sanitation and safety, marketing food demo’s and photography, to food code adherence and state regulatory matters
- I have acted as the corporate Chef and Dietitian for30,000 seniors and17,000 associates on a national scale while representing food service and nutrition best practices in the senior dining sector
- Board of director member for Holiday Better Together Foundation2020-present
- Enterga Culinary Advisory Board2020-present
- Advisory Board for USF Muma School of Business2021-present
Culinary Director
MILO
01.2017 - 01.2019
- Holiday Retirement developed Milo as a meal delivery service because “nine out of ten senior Americans want to stay living at home as they age, though many worry about how long they’ll be able to maintain their independence
- Ensuring healthy diet is one way to help support that desire to preserve that lifestyle with a little extra assistance with household chores to reduce the burden when needed
Culinary Nutrition Faculty/Program Director
The Culinary Institute of Virginia with ECPI University
01.2014 - 01.2017
- As an instructional specialist in culinary nutrition, I provided presentations and training related to healthy cooking techniques and recipe modification for the purpose of complementing culinary technique with nutrition and food science principles
- The primary focus is to bridge the gap between nutrition and the culinary arts through the development of the Associate of Applied Science Degree in Culinary Arts and Applied Nutrition to better prepare graduates for a variety of current and future nutrition related trends impacting the culinary and food service management profession
- Food is the best medicine of the slowest acting poison; through this program students learn to use food as complementary treatment for a variety of health conditions through nutrition science and culinary application
- Graduates qualified for CDM exam following completion
- Culinary Developer Award-2015
- Certified in food allergy awareness through AllerTrain-2017
- Speaker at the2015 Virginia Academy of Nutrition and Dietetics annual conference
Dietetic Intern
Sodexo Mid-Atlantic Dietetic Internship, Wellness Concentration
01.2013 - 06.2014
- As a dietetic intern I developed a strong foundation in clinical nutrition
- Through foodservice and clinical rotations, I have experienced the multifaceted applications and interdependent relationships vital to a dietetic professional
- Stationed at Howard County General Hospital to complete the clinical competencies for assessing, diagnosing, and monitoring acute care patients as a member of the interdisciplinary treatment team
- Following completion of the internship program I sat for the registration exam and began a career as an RD
- With the completion of this program, I am able to lead innovations in culinary nutrition, food service, and healthcare through the duality of culinary arts and nutrition science
Culinary Instructor
Anne Arundel Community College
01.2013 - 01.2014
- As a Chef/Instructor for HRM190- “Food Science and Nutritional Cooking”, and HRM159- “Techniques of Applied Nutrition” I implemented lectures, discussion sessions, and projects/experiments for the Hotel Culinary and Tourism Institute
- These courses delve into the kinesiology of food science and nutrition, with an emphasis on both practical and specialty applications
- From the history of cooking through to the innovations of science and technology, these courses provide an invaluable foundation for students seeking higher education in the areas of culinary, nutrition, and food science
Culinary Instructor
For the Love of Food (fortheloveoffood.com)
01.2010 - 01.2012
- As an instructor and Chef Assistant, I provided a full range of food education services, both adult and children’s classes, combining passion for cooking with formal education and stress-free experimenting
- Corporate team building and catering were performed between regular class events, specializing in culinary nutrition
Executive Chef
Sherwood Forest Café
01.2005 - 01.2006
- This Café was a complete buy out and rebuild
- Working through development of menu and operations as well as staffing and training was a unique experience in bringing a restaurant concept together from the ground up
Sous Chef
Kaufmanns Tavern
01.1999 - 01.2005
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Oversaw kitchen operations by coordinating staff schedules.
- Interacted with guests to gather feedback on menu offerings.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
BS - Nutrition and Food Science
University of Maryland, College Park
College Park, MD01.2011
AOS - Culinary Arts
The Culinary Institute of America
Hyde Park, NY01.2005
Skills
- Foodservice operations management
- Food & nutrition labeling
- Nutritional analysis/ Medical nutrition therapy
- Research and development-food and nutrition
- Recipe development and culinary preparation
- Curriculum/program development- educational materials for implementing nutrition, food science, and culinary instruction & management
- Public speaking, group, community, and corporate team building education from academic to culinary application
- Proficient with vegetarian, vegan, macrobiotic, and raw diets in addition to a variety of cultural and therapeutic diets
- Purchasing and receiving, cost control, and waste management through sustainable quality improvement initiatives
- Sales and marketing through telecommunications and community outreach
- Motivational interviewing and counseling
Certification
- Registered Dietitian (RD) & Licenced Dietitian Nutritionist (LDN) - ID#:86048010
- Culinary Developer Award-2015
- Certified in food allergy awareness through AllerTrain-2017
- Speaker at the2015 Virginia Academy of Nutrition and Dietetics annual conference
Timeline
Outpatient Dietitian
Bliss Health
08.2024 - 11.2024
Special Projects Manager
SAGE Dining Services
01.2023
Director of Culinary Services
Holiday Retirement Corporation
01.2018 - 01.2022
Culinary Director
MILO
01.2017 - 01.2019
Culinary Nutrition Faculty/Program Director
The Culinary Institute of Virginia with ECPI University
01.2014 - 01.2017
Dietetic Intern
Sodexo Mid-Atlantic Dietetic Internship, Wellness Concentration
01.2013 - 06.2014
Culinary Instructor
Anne Arundel Community College
01.2013 - 01.2014
Culinary Instructor
For the Love of Food (fortheloveoffood.com)
01.2010 - 01.2012
Executive Chef
Sherwood Forest Café
01.2005 - 01.2006
Sous Chef
Kaufmanns Tavern
01.1999 - 01.2005
AOS - Culinary Arts
The Culinary Institute of America
BS - Nutrition and Food Science
University of Maryland, College Park
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