Reducing Waste in Patient Meal Services While Increasing Satisfaction
WEBINAR DEC, 12, 2023
3 PM ET 2 PM CT 12 PM PT REGISTER TODAY
CHEF RUSSEL PERSINGER EXECUTIVE CHEF JPS HEALTH NETWORK
Chef Russel is one of the speakers on this webinar panel, learn more about him After Attending Pennsylvania Institute of Culinary Arts and graduating with honors, Chef Russ Persinger went to work for Wyndham Hotels in New Jersey and New York and after being promoted to Executive Chef he was moved to Dallas, TX. Chef Russ’ career highlights include designing the menu for Rockfish Seafood Grill, working with Chef Kenny Bowers and Owner Randy Dewitt. He then moved on to the Capital Grille at Hotel Crescent Court where he received 4 stars in Dallas Morning News and 2.5 of 3 Zagat stars, a brief internship with Alice Waters of Chez Panisse in Berkeley California. Leaving Capital Grille he moved to Rhode Island to work for the famous Legal Seafood’s brand of restaurants and then finally to Boston to run one of the legacy locations in Copley Square. Returning to Dallas, after 9/11 he then went to work for a large contract food company at the Cadbury Schweppes Dr Pepper headquarters in Plano Texas. Following four years there he then moved to UT Southwestern St. Paul Hospital in Dallas as a Retail Operation Manager of the multiple campus locations after helping to design the retail and kitchen areas for the new UTSW Clements hospital. Chef Russ took a Job with Aramark at THR Denton as Executive Chef, then after managing a very successful Retail, Patient and Dr’s Lounge program he joined the JPS Team, where he currently works.
HOSPITALITY NEWS Page 37
Powered by FlippingBook