Health System Welcomes New Team Members in Food Services

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.