Sparrow welcomes new Executive Chef

Published: Jan. 25, 2016

Sparrow is putting a fresh face on hospital food service as it welcomes new Executive Chef Laura Fellows.

Fellows comes to Sparrow from a richly varied culinary background, including artisan farm-to-table restaurants, a major convention center catering events for 15,000 guests, and a nonprofit providing nutrition to people with life-threatening illnesses.

The new executive chef will oversee food quality and safety, and develop menus and recipes among her many responsibilities. She supports and mentors a staff that includes more than two dozen cooks and scores of others who prepare and serve more than 1,300 individually made-to-order Patient meals and 5,000 retail meals on a daily basis.

“I am thrilled to have Laura join our Food and Nutrition Services Management team and look forward to the contributions she will make to our Patient Room Service Program and our upcoming Gathering Place opening,” said Support Services Executive Director Wally Wozniak. “Her energy and enthusiasm are a welcome addition to Sparrow and the efforts of our department.”

Set to open later this year, the Gathering Place will be a modern, upscale dining area offering fresh, quality cuisine in an expansive area of bright, open spaces and a wall of glass with a view along Michigan Avenue. Features will include a demonstration kitchen for cooking and nutrition classes, a massive pizza oven, a protected allergen-free food service area, and a wide array of culturally diverse foods.

“Much of my focus in the next six months will be centered around opening the Gathering Place. This will provide an excellent platform to showcase Sparrow’s Eat Well initiative and commitment to the community,” said Fellows. “Additionally, I would like to revitalize the Patient menus, encourage local and seasonal purchasing, and give greater attention to accommodating special diets such as gluten-free, vegan, and dairy free.”

Choose Wisely. Choose Sparrow.