Distinguished Leadership Honoree

 

Eric F. Trump joined The Trump Organization in 2006 after graduating with honors from Georgetown University in Washington, D.C., with a degree in Finance and Management and a minor in Psychology.
As Executive Vice President of Development and Acquisitions, Eric is responsible for all aspects of real estate development and deal flow, both national and internationally. Eric is also credited, along his father, Donald J. Trump, and siblings, Donald Jr. and Ivanka, with the creation and management of Trump Hotel Collection™, the award winning hotel management company, establishing in 2007. Eric’s current management portfolio of hotel properties includes New York (Central Park and SoHo), Chicago, Las Vegas, Miami, Waikiki, Panama, Manila, Punta del Este and Toronto.
On a national level, Eric was instrumental in the development of Trump International Hotel & Tower® Chicago, currently the 2nd tallest building in North America. Eric also focuses on the ongoing management of Trump International Hotel™ Las Vegas, peronally overseeing all aspects of the property, from marketing and sales to hotel operations.
Additionally, Eric is responsible for the development of Trump Seven Springs, designed to be the highest end residential project in Westchester County, NY. Situated on the former Rockefeller and Meyer family estates, this 230-acre project will feature luxury homes, an exclusive equestrian facility and other privately managed amenities.
Since joining The Trump Organization, Eric has been instrumental in the expansion of Trump Golf – the company’s world-class portfolio of golf courses. Alongside his father, Eric has worked to develop Trump Golf’s portfolio of award-winning fold courses from six (6) to fourteen (14), worldwide. On a daily basis, Eric oversees each construction team at all Trump National and International Golf Clubs to ensure that the courses and clubhouses are maintained to the highest caliber of Trump standards.
Along with his work at the Trump Organization, Eric actively pursues business ventures and opportunities on his own, including his latest project, Trump Winery. Formerly known as Kluge Estate and Vineyard, Charlottesville, VA, the winery is a leading manufacturer of award-winning East Coast wines. In Eric’s role as President, Trump Winery, he works in all aspects from winemaking and marketing to global distribution and sales.
Eric is a rising star in the business sector and has appeared as a keynote speaker for several international business, winery and real estate conferences nationwide. He also appears regularly as a task advisor and boardroom judge on NBC’s hit show, The Celebrity Apprentice. Recently, Eric was recognized by Forbes Magazine among their top “30 under 30” in Real Estate for 2012. 

Distinguished Service Honoree 

Heart Ball Co-Chair 

 

Dr. Henry H. Woo is a Board-Certified Endovascular Neurosurgeon with fellowship training in Neurointerventional Radiology. He was recruited in 2007 to head up the development of a comprehensive Cerebrovascular Center at SBUMC for the diagnosis and treatment of stroke and cerebrovascular disease. Dr. Woo has expertise in the surgical and neurointerventional treatment of cerebral aneurysms, carotid and intracrainal atherosclerosis, spinal and dural fistulas, arteriovenous malformations and acute stroke. He provides embolization services for both brain and spinal tumors. Dr. Woo directs an active clinical trials program to bring the latest endovascular devices and treatments to his patients. Dr. Woo’s professional memberships include American Association of Neurological Surgeons. The American Society of Interventional and Therapeutic Neuroradiology, the Congress of Neurological Surgeons, and the World Federation of Interventional and Therapeutic Neuroradiology. He is widely published in peer-reviewed journals such as Neurosurgery, Stroke, Journal of Neurosurgery, American Journal Neuroradiology, Contemporary Neurosurgery and Critical Care Medicine.
Director, Cerebrovascular Center
Associate Professor of Neurological Surgery and Radiology
Diplomate, American Board of Neurological Surgery, 2008
Interventional Neuroradiology Fellowship: New York University Medical Center
Neurosurgical Residency: New York University Medical Center
Medical School: New York University School of Medicine

Heart Hero, Caroline Loeb 

Last spring I sat in the doctor’s office where I had gone for a check-up. I had just turned 14 and was overweight. As I waited for my Mom to finish talking to the doctor, I expected that he would just say what he usually says: that I should lose weight. I didn’t expect my Mom to come out and tell me that my blood sugar was too high for my age, or that I was at risk of developing Type II diabetes which could also lead to heart disease.  I was 14 years old. I wasn’t 50, this scared me.
I had already been dealing with the social rejection of being overweight. At the time of the doctor’s visit, I was in the seventh grade. I had always been a little overweight, but in elementary school, no one cared. In the seventh grade, when kids are going through so many changes, what matters, on a social level, changes too. Suddenly, no one cares about who the fastest runner is anymore; everyone wants to know, “Who has the hottest body?” I started getting teased a lot.
What really killed me was that a lot of the teasing was behind my back. I could just feel it. Even now, after losing all this weight, I still feel paranoid even though I know they are not calling me fat. The cost of being overweight is enormous in terms of health risks, but for a kid, it’s also emotionally scarring.
After the diagnosis, my whole relationship to food changed. I was sad. I didn’t want to eat dinner. I’d look at my plate of food and think; it’s just going to make me fatter. I started dieting because I had to, but I didn’t feel great about it.
Making decisions continued to be a burden, until one day last summer, when my mom, who knows how much I love sushi, said, “You can still have the sushi, just remove the rice.” That got me thinking. I could make my own healthy recipes. I could still enjoy chicken parmesan and just remove the breadcrumbs. Or I could replace the oil in shrimp fried rice with smart butter and soy sauce.

Once I got the hang of making my own recipes, everything changed. I started measuring my food, which is a very big deal. I even taught my friends how they could cook healthier meals, too. As the food experience became more positive, I also started exercising more; playing tennis and taking spin classes.
My efforts paid off. By late December, I had lost 30 pounds. My blood sugar was normal, over 80% of the pounds I lost were  pure body fat and I started the school year for the first time in my life as a thin girl.  My Mom spoke to the school, to let them know I had a medical issue, and because of that now I get a healthy school lunch; the chef fills my plate with the same things he’s made for everyone else, just a leaner version. I realize that it is a lifelong commitment to maintain my weight, eat right and exercise.
As my experience has taught me, you can really take care of this situation. I want to help the American Heart Association help other kids make a difference in their lives because I know how important it is and it can be done.  Thank you for supporting me!