Mr. Rossomando is one of the original founders of Lindley Food Service, and with 30 years of experience has helped transform the organization from catering to a full-service contract culinary management company. Mr. Rossomando handles sales and marketing, contract bidding and employee policies as he leads Sidekim and Lindley’s efforts to feed the communities where the companies operate. He is currently focusing on the development of new venues with customized programs that combine the strengths of onsite management and food production facilities to operate more efficiently. Mr. Rossomando has a Bachelor’s Degree in Business Administration and Food Service Management from the University of New Haven
Director of Operations
Mr. D’Amico is Sidekim’s and Lindley Foodservice’s Director of operations. He has more than 34 years of experience in the Senior and Business and Industry sector. The last 17 years he has been a large part of Lindley’s growth and success of feeding seniors the most nutritional meals available in the market place. His goal is that no senior shall ever go hungry without being able to receive a nutritious meal. Paul’s strengths are running large production facilities to the top of there performance which results in developing new ideas that fit many different needs of our clients. He feels that his past experiences developing products and brands throughout the country makes him well rounded in developing new menu items that meet the expectations of the many different geographical areas we service in. Paul is a graduate of Johnson and Wales with distinctions from its University in Providence RI.
Sal DiMaggio is SideKim’s General Manager. His responsibilities include overseeing the day to day operations of the commissary, budgeting, forecasting and client management. He has been involved in numerous hospitality segments over his almost 30-year career as a Director, VP of Operations and Owner.
Mr. DiMaggio has a strong understanding of the RFP process, budgets and B&I. He demonstrates outstanding verbal and written communications skills. He believes the secret to any company’s success is to build strong teams and take care of them. Employees who are well cared for take better care of clients.
Sal grew up in Somerville, Massachusetts. In 2002 he moved to Hampstead, New Hampshire with his wife Michele and four children. In his spare time, Sal enjoys traveling, bowling, and golfing.
Managing Director of Growth
Devon leads the Elior North America Growth Team that is fueled by a passion to nourish our nation’s seniors. Devon builds partnerships with clients to provide a custom meal solution for each client leveraging three (3) core program components – Menu Development, Meal Production, and Logistics. She brings to clients a quality, yet more cost-effective program that enables them to feed more seniors or provide additional services in our communities.
Devon holds a B.S. in Chemical Engineering from Virginia’s Polytech Institute. She has an extensive history in the Healthcare industry bringing dining solutions that enhance the lives of patients and residents. Her healthcare experience strengthens her current role to bring innovative solutions to the senior nutrition and out-patient care market.
Rosemary de la Cruz
Senior Manager & Nutritionist
Carolina, our Senior Manager and Nutritionist has been with Sidekim for over 3 years. She has expert skills in plant-based, raw, vegan cooking. The rest of us carnivores have no idea what that means, but we are concerned that if she eats one more vegetable, chives might start growing out of her ears. She dreams of one day riding an elephant through the tropics while feasting on varietals of avocados. Carolina is a certified Mat and Pilates Reformer instructor and holds a BS in Nutritional Food Science from Simmons College.
Head Chef & Production Manager
Justin is a seasoned hospitality and food service manager with over 24 years of industry experience. He has opened several restaurants all along the North Shore. He loves the outdoors and even forages for wild native mushrooms as a hobby! He’s an avid BBQer, craft beer enthusiast, and adventurer with his wife and 2 kids, ages 4 and 9. Justin is a graduate of the New England Culinary Institute. Fun fact: at the age of 13 he lived in Thailand for 8 months as a Buddhist monk!