New executive chef serves up fresh local foods at Sparrow

Executive Chef Jesse Emmett

Published: Sept. 11, 2012

Sparrow's new Executive Chef Jesse Emmett is cooking up new dishes for Sparrow cafeteria and room service diners, with a focus on fresh, healthful foods.

Foods that were grown in Michigan - such as asparagus and other veggies - will be labeled with a special insignia on the menu. Emmett joined Sparrow this summer and said he hopes to maintain existing high food service standards while working to serve more local foods.

"I want to incorporate more fresh products and make more of our foods from scratch," said Emmett. "I also want to try to get away from fried and fatty foods in the cafeteria."

Sparrow has already led a number of healthy food initiatives, including state efforts to promote more nutritional menus for Patients.

"We are excited to have Jesse as part of our team as we work to expand our already flavorful and nutritious menu," said Wally Wozniak, Executive Director of Support Services at Sparrow. "We have always worked to improve the quality of food and services at Sparrow, including our recent upgrade to accept credit and debit cards in dining locations."

Emmett comes to Sparrow from the Mercy Health System in Toledo. He studied culinary arts at Monroe County Community College and hotel restaurant management at Eastern Michigan University. He is a certified Executive Chef from the American Culinary Federation.

Sparrow's Food and Nutrition Services (FANS) department is comprised of the hospital's retail food services, patient meal service and clinical nutrition services. FANS is committed to good nutrition through fresh, wholesome food. More than 1,300 made-to-order patient meals and 5,000 retail meals are served every day at Sparrow. For more information, visit