KATHRYN GRAVES
Regions Bank
CATHY GRIFFITHS
Woman’s Hospital
SONYA JARVIS
Business First Bank
ROBERT KENNEY
Tulane University School of Medicine
KENDAL MATASSA
Regions Bank
STACI SULLIVAN
Lane Regional Medical Center
JOSEPH DICAPO
Carriage House Restaurant
ANDERSON FOSTER
Latil’s Landing Restaurant
BANKING AND FINANCE
Kathryn Graves has been named senior vice president of business banking for Regions Bank. She is responsible for a team of business banking relationship managers who support the parishes of East and West Baton Rouge, Livingston, Ascension, Tangipahoa and Point Coupee. Her team is responsible for managing commercial client relationships ranging from $1 million to $20 million in annual sales revenue. Graves started with Regions 11 years ago, and has since served as business banking sales manager and business banking relationship manager, and has held several positions within consumer banking.
Sonya Jarvis has been named chief operations officer at Business First Bank. The Baton Rouge resident is responsible for all aspects of the bank’s operations, which includes administration, information technology and risk management/compliance. In addition, Jarvis continues to serve as chief risk officer and as the bank’s primary coordinator of regulatory interface. Jarvis brings more than 15 years of experience to her responsibilities, including being one of Business First Bank’s longest-tenured employees.
Kendal Matassa has been promoted to vice president of business banking at Regions Bank. Matassa will focus on management of business banking relationships in the industrial/petroleum chemical support companies, primarily in Ascension Parish and the greater Baton Rouge area. Since joining Regions in 2006, Matassa has most recently held the position of assistant vice president of business banking, and served as marketing manager.
HEALTH CARE
Cathy Griffiths has been named vice president of quality at Woman’s Hospital, overseeing all aspects of hospital quality and patient safety. Griffiths will also assume responsibility for educational services, operational excellence and pharmacy. Griffiths has more than 35 years of nursing experience and currently leads the quality, data analysis, risk management and infection control departments of Woman’s.
Dr. Robert Kenney has been named the regional dean of Tulane University School of Medicine, overseeing the Leadership Education Advocacy and Discovery Academy Baton Rouge satellite campus housed on Baton Rouge General’s Mid City campus. Kenney serves as Baton Rouge General’s vice president of medical operations and is a core faculty member in the hospital’s internal medicine residency program. He is an American Hopsital Association sponsored National Patient Safety Fellow and has nearly 30 years of nephrology practice experience.
Jeff Mosely has been named the new vice president of facilities and construction at Our Lady of the Lake, leading the maintenance and construction activities of more than 70 buildings across the organization. In his new role, Mosely has responsibility over the maintenance of buildings and grounds, all construction and renovation activities and the procurement and repair of hospital equipment. He is a part of the executive leadership team for Our Lady of the Lake, and works in conjunction with regulatory, safety and clinical departments on regulatory issues.
Staci Sullivan has been named chief nursing officer for Lane Regional Medical Center. Sullivan has more than 14 years of professional health care experience and will oversee all aspects of nursing care for the hospital, including patient satisfaction, quality assurance, staffing and physician relations. Prior to this position, she was the vice president of infant and pediatric services at Woman’s Hospital.
HOSPITALITY
Hospitality Chef Joseph Dicapo will become executive chef of the Carriage House Restaurant and Chef Anderson Foster will become executive chef of Latil’s Landing Restaurant at Houmas House. Both Foster and Dicapo will share responsibilities for Café Burnside. Dicapo worked in various restaurants and butcher shops for more than a decade, focusing his interest on the farm-to-table concept. After completing the culinary program at Johnson and Wales in Denver, Colorado, he returned to Baton Rouge and joined the culinary team at Houmas House in 2010. Foster enrolled in the Culinary Arts Institution of Baton Rouge after graduating high school. He joined the Houmas House team in 2004 and worked his way up from grill cook, to sous chef, to running the two busiest restaurants at Houmas House.
