Northforker Person of the Year 2024: Chef Chris Singlemann B y L ee M e y e r on Ja n u a ry 8 t h , 2025
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hris Singlemann runs one of the busiest and highest - quality kitchens on the North Fork , but hopefully , you won ’ t ever have to try his food .
Singlemann is the executive chef at Peconic Bay Medical Center , and one who recogni z es that being in the hospital is rarely a pleasant experience for patients . But if you do find yourself occupying one of the Riverhead hospital ’ s beds , Singlemann wants to make sure you leave with a great taste in your mouth . For his outstanding efforts and accomplishments in improving and revolutioni z ing the culinary experience for patients and their families at the largest medical center on the North Fork , Chris Singlemann is Northforker ’ s 2024 Person of the Year . “ When I started my career , [ hospital food ] was laughed at ,” Singlemann , whose first job was as chef de cuisine at the former La Mascotte in Commack , told Northforker in an interview earlier in 2024. “ My mentor , Jean - Claude [ Denner , of La Mascotte ], when he was upset with [ a customer ], he would say , ‘ Go tell them to eat at a hospital .’ It was a joke .” Singlemann graduated from Johnson & Wales University in 1984 with a degree in culinary arts and had a long career in restaurants , including Giorgio ’ s in Baiting Hollow and a 23- year stint as executive chef of Watermill Caterers in Water Mill , before joining Peconic Bay Medical Center in 2018.
Earlier this year , Singlemann was honored by Slow Food USA ’ s East End branch with a Snail of Approval , a coveted culinary award given to businesses that represent the organi z ation ’ s ideals that excel in sourcing , environmental impact , cultural connection , community involvement , staff support or business values . The Snail of Approval is no small achievement for any business , let alone a major medical center that has to produce large volumes of food in a timely manner for patients with various dietary and nutritional needs . Singlemann was nominated for the award by Ralph Reinerstsen , a Slow Food board member who had been a patient at the hospital and was blown away by the food . He was hired as part of a Northwell Health initiative to overhaul the culinary experience at the system ’ s hospitals . Since his arrival there , the food selections at Peconic Bay Medical Center have been chosen more like those on a restaurant menu , with seasonal cuisine , locally sourced ingredients and made - to - order items .
Pa ge 72 I H OSP I T A L I TY N E WS A PR
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