Lisa Bote

Boté (she/her) is responsible for the direction and leadership of food production for retail food venues, patient meal operations, and retail and catering services at three UW Health hospitals. She successfully leads change management projects – improving the variety and nutritional quality of foods, reducing costs while increasing revenues, and reinforcing the UW Health commitment to environmental sustainability throughout its operations. Boté and her team are keenly focused on using locally sourced products and sustainable practices to continuously improve the perception of what hospital food can be. She brings 22 years of culinary experience to her work.