Description
Brian Dixson, MBA
Regional Manager
I graduated with a BS Degree in Culinary Arts Technology from the Pennsylvania College of Technology in 2005. This opened the door to work in both upscale and casual dining kitchens throughout central Pennsylvania. I transitioned into the healthcare foodservice industry after graduation and never looked back. I have spent the last 19 years in healthcare foodservice, from preparing daily meals for our patients, employee appreciation meals, to catering events for our executive administration team. I completed my MBA from Bloomsburg University in 2012. Currently, as a regional manager with Geisinger, I support four community hospitals throughout central/north-central Pennsylvania. Alongside site leadership, assisting in implementation and monitoring of policies and procedures. Removing barriers so that our foodservice teams have the proper tools, training, and resources available, so that they can provide the best possible care for our patients, visitors and Geisinger family.
Brianne George
Foodservice Supervisor
Geisinger Medical Center Muncy
My love and passion for food started in my grandmother’s kitchen. Her cooking told a story of togetherness and family, you can only find sharing a meal with your loved ones. She inspired me to go to culinary school. I moved to Atlanta and enrolled in Le Cordon Bleu. After graduation I worked at several popular restaurants in Atlanta. Petite Auberge, The Red Snapper, and Bazati. My culinary journey has now taken me back to Pennsylvania where I grew up. I’m 3 years into my new career as a Foodservice Supervisor at Geisinger Medical Center Muncy. I have an extraordinary team there who love cooking for the patients and the visitors in our café.
