Angelo Mojica, Ph.D., M.P.H., R.D., C.E.C.

Vice President Food and Culinary Services, Johns Hopkins Health System

Angelo Mojica

Angelo Mojica joined the Johns Hopkins Health System in 2016. Since then, he has led the conversion of food programs from a contracted model to a self-operated model — a heavy lift for any health system and a testament to Angelo’s skill and leadership. This conversion has benefited the health system by improving patient menus and service models, ultimately contributing to higher patient satisfaction scores. Angelo developed in-house retail concepts at several of our facilities that aim to provide a greater variety of food for patients, visitors and staff members.

For more than 30 years, Angelo has worked in food service management at a variety of academic medical centers. He is regarded as one of the nation’s foremost leaders in health care food service, as evidenced by numerous industry awards. These include the Nation’s Restaurant News Power List of top leaders in onsite food service operations; the Foodservice Equipment & Supplies Top Achiever Award; the International Foodservice Manufacturers Association Silver Plate Award; and the National Restaurant Association Operator Innovations Award.

A Brooklyn, New York, native, Angelo earned a bachelor’s degree in dietetics; a master’s degree in public health, a culinary arts degree and a Doctor of Public Health degree in health policy. He holds the distinction of being the only certified executive chef and registered dietitian to practice at the doctoral level.

Angelo will continue to lead a comprehensive strategy to ensure that our patients, guests and team members have a food program that provides excellent quality and service throughout Johns Hopkins Medicine. Angelo will continue to advance the goal of developing a culture of food that includes authentically prepared dishes that enhance health and well-being.