In as intricate a network as Project Angel Food, it’s not always easy to give credit where it’s due. There are generous donors, tireless volunteers and a dedicated Board of Directors. There is also a full-time staff. They are the people who manage the details, assuring that their colleagues and volunteers have the support they need to serve clients day in and day out. Interestingly, almost every staff member volunteered their time at Project Angel Food before being asked to join the staff. That dedication and belief in the mission of the agency shines through in their everyday work. Following is information about a few of the key figures in the organization’s management, and what it means to them to work at Project Angel Food.

Margaret Steele, Chief Executive Officer

Project Angel Food is pleased to announce the appointment of Margaret Steele as Chief Executive Officer effective July 1, 2008. For the past 5 years, Margaret Steele has been the Director of Development & Communications for Project Angel Food, where she was responsible for successfully launching and managing the $8 million capital campaign for the agency’s first permanent home on Vine Street. In her current position, Steele has effectively renewed donation bases as well as developed many new important donors, cultivated new Board members, and built and reinforced new powerful relationships throughout Los Angeles County on behalf of the agency. 

Steele takes her new post with more than 20 years of dedicated work in non- profit and fundraising.  Raised in Princeton, NJ, Steele began her professional career at the Mellon Fellowships for the Humanities under Dr. Robert F. Goheen. Her subsequent position was Campaign Manager and Director of the Corporate Fund at Carnegie Hall. Moving west in the late 80s, Steele went on to MOCA in Los Angeles where she oversaw $25 million in capital and endowment campaign. After nutrition played a key role in two of her immediate family members successfully fighting cancer, she began her work at Project Angel Food. Steele’s dedication and work at Project Angel Food over the past 5 years has touched on every level of service from working with volunteers in the kitchen to coordinating the public relations and marketing for the agency. John Gile, the current CEO, who is stepping down from his post June 30, after 15 years of service, says, “Margaret plays an integral daily role in the operations, fundraising and longevity of Project Angel Food. There is no better choice of CEO than her. I proudly pass the torch and the work I have done for this agency on to Ms. Steele in confidence.”

“Her work has crossed through all areas of the organization, and she has earned the respect of her colleagues at every level. Steel has become an effective leader among her staff has the deep respect from our Board of Directors and Trustees.” Don Fracchia, Chair, Board of Directors.

Steele graduated cum laude from Trinity College in Hartford, Connecticut. Beyond her professional career, Steele’s volunteerism and philanthropy include Children’s Hospital, Los Angeles; Campbell Hall School; and the Summit View School. She was a founding Board Member and Board Chair of the HeArt Project.

Wesley Hall, Director of Development and Communications

Prior to joining Project Angel Food, Wesley has worked in the development and fundraising area for various nonprofit organizations in Los Angeles since 1986, including the Museum of Contemporary Art (MOCA), City of Hope National Medical Center, the California Science Center and Center Theatre Group (Ahmanson and Mark Taper Theatres). Prior to coming to Project Angel Food, Wesley was Director of Development for the American Film Institute. Wesley earned a B.A. in English Literature from Santa Clara University, Santa Clara, CA. He grew up in Charlotte, N.C, but his family moved to Albuquerque, N.M. where he attended and graduated high school.

Benjamin Stilp, Chief Financial Officer

Prior to joining PAF, Ben served as the Chief Executive Officer for AIDS Project Ventura County, the largest private provider of AIDS services in Ventura which was insolvent prior to Ben taking the helm in 2004.  Under his leadership, APVC underwent 17% income growth positioning the agency in its strongest cash position in its eleven-year history.  In 1998, Ben started his own successful management consulting practice providing strategic planning, market assessment, and financial restructuring to clients spanning for-profit, non-profit, and public-private partnerships including the US Forest/ Park Services, a top-three US auto manufacturer, a Fortune 100 technology consumer products manufacturer, a technology internet start-up, a $100 million international healthcare foundation, and a small community-based neighborhood housing re-development interest.

Dedicated to non-profit sector, Ben has worked on staff and as consultant for various local and national organizations including Enterprise Foundation, Gay Lesbian Alliance Against Defamation, Gay Men's Health Crisis, National Parks Conservation Association, National Stroke Association, NYC Lesbian & Gay Center, and Project New Hope among others.  Ben started his career with the World Bank and Overseas Private Investment Corporation (OPIC), a US government agency providing guaranteed finance and political risk insurance to US investors in emerging economies throughout the world.

Ben earned his Masters in Business Administration (MBA) from the Anderson Graduate School at UCLA and his Bachelors in economics from the School of International Service at the American University.  He has appeared in numerous media including The New York Times, 60 Minutes, National Public Radio; his writing has been published in the New York Times, Newsday, NY Post, Advocate, and OUT magazine among others.

Don Macaulay, Director of Operations

From the beginning, Project Angel Food has strived to serve meals that exceed standard quality fare. Whereas Joya Parenteau’s job with nutritional standards is measurable, Don Macaulay has to meet a more subjective qualifier in his Executive Chef role – that the food is consistently delicious. And that’s only part of his day. As Director of Operations, Don is charged with the entire process of preparing and delivering more than 1,200 meals daily, by overseeing kitchen, dispatch and facilities. Over 10 years ago, he coordinated the organization’s move from a church basement to its current location. More recently he implemented the frozen food program that allows some clients to choose to receive several frozen meals in one delivery rather than a daily hot meal delivery. Don also began as a volunteer, nearly 11 years ago after selling his business in Palm Springs. He grew with Project Angel Food into a part-time position and ultimately to his current job. He has stayed for the same reasons as many other long-term employees, seeing the direct and immediate results of his work.

Paula DeJean, Human Resources Director

It’s the mark of achievement for any non-profit agency to have a Human Resources Director of Paula DeJean’s background. Overseeing the entire staff and creating a professional, rewarding workplace is Paula’s ongoing job. She joined the organization in 2000 after leaving a similar role in the entertainment industry. She couldn’t be happier with the switch. Slowing employee turnover and mediating grievances are no longer the regular part of her workday that they once were. In fact, she never hears from employees until after 2:00 p.m., when the important kitchen and dispatch work has been completed. She admires this staff’s intense dedication to the agency’s mission and the needs of the people it serves. Paula says that working at Project Angel Food has changed her. Like others, she sees the results of her work as a manager. And as a donor she knows where her money is going.

Robert Boller, Director of Programs

Robert Boller has been with Project Angel Food in various capacities since 1997. He began his career here first as a driver, then as a router and intake specialist in Client Services; later he became Dispatch Manager and still until today. Robert has been the Director of Programs since 2006.

Along the way Robert has added new job duties but rarely seems to let any go. He was an integral player in the development of our meal delivery system. He also helped Project Angel Food launch many new programs including the frozen meal program, the expansion of services to other seriously ill populations, and the addition of the breakfast program for food insecure individuals.

Before he came to Los Angeles in 1997, Robert was employed in non profit management working with the disabled in his home state of Ohio. Educated in Geography at the University of Akron and Ohio University, Robert was able to use his education and experience to help Project Angel Food build a professional and dedicated team in Dispatch, Client Services, and Volunteer Services.