After working in the hospitality and food service industry for 20 years, in 1999, Nona founded the Food Management Institute, LLC, known as Thornhill Training an Austin-based firm providing food-safety education and certifications to the food service industry.
Nona’s dynamic facilitation style evolved through her nine years of experience in training and development with the Texas Restaurant Association.
As the director of education, Nona created and delivered programs on customer service, leadership development, strategic planning and management for hotels, country clubs, school districts, and both corporate and independent restaurants. As an author, Nona was a monthly contributor to Food & Service trade magazine sharing her expertise on management, rules and regulations.
Her experience has led to developing a company that serves her clients. Her efforts are geared towards creating simplified up-to-date methods for her clients’ training needs.email Nona
Mark joined Thornhill Training with 25 years of management and food service experience. This along with his work as a public school teacher provides the perfect background to be Thornhill Training’s lead instructor and class coordinator.
His responsibilities include scheduling classes, instructor training, curriculum writing/editing and liaison with local health departments. He strives to accommodate for our clients in an effort to create an ease towards obtaining their food safety certification.email Mark
Robbie has been in the accounting and administrative field for over 15 years. Her experience brings valuable knowledge and expertise to Thornhill Training from working for one of the largest quick-service food franchises in Texas.
She has been with Thornhill Training for the past three years. Robbie manages all business accounts, client financial transactions and billing inquiries. She exceeds clients’ expectations with timely response and attention.email Robbie
512.349.0400 ext 303
Gary joined Thornhill Training with 31 years of management and food service experience. He is knowledgeable in every position one can have in the restaurant business, as he has had first-hand experience.
Based on his long history in the industry, as an instructor for Thornhill Training, his training focus is to follow health code guidelines in a practical way while considering the difficulties that the “front-line” employees face.