Michael Gillespie

Senior culinary and foodservice operations leader with extensive experience across healthcare, senior living, hospitality, and high-volume restaurant environments. Proven ability to lead teams, manage complex operations, control budgets, and deliver consistent, high-quality dining experiences.

United States Air

Force veteran with a strong background in scheduling, compliance, and operational coordination.

Owner and Operator at Made Logistics (2026-05 – Present)

Reliable transportation and delivery of packages, documents, medical supplies and other goods from one location to another.

Director of Dining Services at Waterford at Fairfield (2024-11 – 2025-11)

• Directed all dining operations for a senior living community, overseeing food quality, service standards, staffing, and resident satisfaction.
• Managed scheduling, training, performance development, inventory, and vendor relationships while maintaining regulatory compliance.

Executive Chef at Story Point of Fairfield (2024-06 – 2024-10)

• Led kitchen operations and culinary teams, delivering resident-focused menus emphasizing nutrition, consistency, and presentation.

Director of Dining Services at Unidine/Morrison (2021-08 – 2024-04)

• Provided operational and financial leadership within healthcare and senior living dining programs.
• Managed food and labor budgets, staff development, and quality improvement initiatives.

Chef Manager at Unidine (2020-01 – 2021-08)

• Supervised daily kitchen operations, food production, purchasing, and inventory control.

Executive Chef at Christ Hospital (2018-04 – 2020-01)

• Oversaw large-scale culinary operations in a healthcare setting with strict safety and quality requirements.

Sous Chef, General Manager, Apprentice Manager, Line Cook at Various Culinary & Hospitality Organizations (2012 – 2018)

• Progressive leadership and culinary experience in corporate dining, healthcare, and high-volume restaurant environments.

Maintenance Scheduler / Operations Coordinator at United States Air Force (2003 – 2011)

• Planned and coordinated maintenance schedules in a mission-critical environment, balancing personnel, equipment availability, and priority tasks.
• Served as central point of communication between teams and leadership, adapting schedules to rapidly changing operational demands.
• Supervised and mentored Airmen, supporting training and leadership development.
• Maintained detailed operational records to ensure compliance with safety and regulatory standards.
• Maintenance Professional – Airman Scheduler of the Year (2006); Graduate, Airman Leadership School.

Bachelor's Degree in Culinary Management – Art Institute of Ohio – Cincinnati

Associate's Degree in Culinary Arts – Art Institute of Ohio – Cincinnati