Sal Becerra

Sal Becerra has extensive experience in the food and nutrition management sector, currently serving as Operations Manager of Food and Nutrition at both Methodist Hospital of Southern California and Methodist Healthcare System since May 2021. Prior to these roles, Sal held the position of Director of Catering Services at The RK Group from April 2006 to June 2021, where responsibilities included collaboration with teams to develop catering programs and managing budgets for events. Earlier experience includes serving as Banquet Manager at Marriott Plaza San Antonio and as Banquet Lead Captain at Adam's Mark Hotel & Conference Center. Sal's educational background includes a certification in Fine Dining from The Culinary Institute of America and an Associate's Degree in Criminal Justice from Lamar University.