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Gregory M. Retz '96Bland hospital food...three words you will not find associated with Chef Gregory Retz CEC, or his creations at Obici Hospital in Suffolk, Virginia. Rather than "feasting" on traditional hospital food, patients are treated to daily culinary temptations that Gregory creates in a cafeteria featuring a center salad bar, wood-burning pizza oven, and a centrally located stir-fry bar. After completing his degree at Johnson & Wales, Gregory parlayed his culinary background into several high visibility opportunities in Norfolk, Virginia Beach, and Northern Virginia. It was while working at ARAMARK in Northern Virginia that he got the call from the folks at Sodexho asking him to take over operations at Obici Hospital. Realizing this was an opportunity to truly put his culinary skills to their test, he accepted, and his passion to turn hospital food from bland to grand has been a tremendous success. Gregory is the vice president of the Tidewater Chapter of the American Culinary Federation. He has been selected to represent the Mid-Atlantic on Sodexho's Hot Food Team, and was runner-up (out of 600 entrants) for Bon Appetit magazine's Recipe for Adventure Contest. |
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