Summit - JON  DSC00328I’m pleased to welcome our newest Chef, Jill O’Neill from the National Federation of Advanced Information Services (NFAIS). Jill is the NFAIS’ Director of Professional Development. She has been active in the scholarly information community for more than 20 years, holding positions with firms such as Elsevier, the Institute for Scientific Information (now ThomsonReuters) and John Wiley & Sons. She is a member of the Society for Scholarly Publishing as well as a member of the American Library Association. Her focus is on the emergence of web-based applications for the creation, discovery and dissemination of content and the potential value of those tools to the global information community.

You can follow Jill on Twitter @jillmwo. Welcome to the Kitchen!

David Crotty

David Crotty

David Crotty is a Senior Consultant at Clarke & Esposito, a boutique management consulting firm focused on strategic issues related to professional and academic publishing and information services. Previously, David was the Editorial Director, Journals Policy for Oxford University Press. He oversaw journal policy across OUP’s journals program, drove technological innovation, and served as an information officer. David acquired and managed a suite of research society-owned journals with OUP, and before that was the Executive Editor for Cold Spring Harbor Laboratory Press, where he created and edited new science books and journals, along with serving as a journal Editor-in-Chief. He has served on the Board of Directors for the STM Association, the Society for Scholarly Publishing and CHOR, Inc., as well as The AAP-PSP Executive Council. David received his PhD in Genetics from Columbia University and did developmental neuroscience research at Caltech before moving from the bench to publishing.


4 Thoughts on "Welcome Our Newest Chef, Jill O'Neill"

Welcome Jill! Our menu is most definitely improved by your culinary skills!

Excellent! I have missed your NFAIS e-notes and comments on the developments in publishing and communication.

It’s been a warm welcome. I’m glad to be participating in the Kitchen.(Well actually, there are some levels on which I’m finding it incredibly intimidating, but that’s for another day.)

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