BRUNSWICK, Georgia: Nov. 12, 2010 – Southeast Georgia Health System
is pleased to welcome Richard Rostron as the executive chef and Kristian
Johnsen as the retail manager of Food Services, both at the Brunswick Campus.
Rostron joins the Health System with 22 years of experience in club, restaurant
and educational kitchen operations and has a bachelor’s degree from
Arizona State University. His past positions include serving as an executive
sous chef for the Greenery, one of the first U.S. regional restaurants,
as an executive chef of The Garfield Grill in Santa Fe, N.M., and Breen
Catering in Ft. Lauderdale, Fla. And the chef owner of Food Fantasies
Catering in Santa Fe and Chef Richard in Hollywood, Fla. Rostron also
spent 10 years as a culinary instruction and executive chef at the Art
Institute of Ft. Lauderdale Culinary School. Most recently he served as
a chef at Chartwells at Johnson and Wales University in North Miami, Fla.
Johnsen earned a culinary arts diploma from L.A. Wilson Technical School
in Northpoint, N.Y., and an associate in occupational studies in baking
and pastry arts degree from the Culinary Institute of America in Hyde
Park, N.Y. His past experience includes banquet chef with Radisson Hotels
and chef/manager with Whitson’s Food Service, which included two
months helping prepare and serve meals to 5,000 firemen and policemen
a day at Ground Zero in New York City. Johnsen has also served as an assistant
manager with Boston Market and an executive chef with Whole Foods Market.
Most recently he worked at Phoebe Putney Hospital in Albany, Ga., first
as a sous chef, then as retail manager of food services.