Flavor, family, & the future of food: Meet our hospital chef finalists
The competition for America's hospital chef of the year garnered an impressive array of plant-forward recipe submissions. Five finalists showcased global culinary influences, presenting dishes from barbecue-inspired jackfruit barbacoa to a mushroom soup rooted in Afro-Indigenous heritage.
These chefs have drawn inspiration from family, flavor, and culture to transform hospital food into meals that are both nourishing and environmentally sustainable.
The finalists and their innovative dishes are:
- Atlantic Health Overlook Medical Center's beetroot & butternut squash tortelloni – Chef John Cassella
- Atlantic Health Hackettstown Medical Center's jackfruit barbacoa – Chef Chris Voorman
- Keck Medicine of USC's mushroom sopa de caracol – Chef Luis Santos
- Mayo Clinic Eau Claire's amok tofu – Chef Thai Pao
- UW Health's potato and cheese Tibetan momos – Chef Thobden Gyatso
Discover the creative inspiration behind their cooking and learn more about this unique contest. The winner will be announced at CleanMed, May 12-14.
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