The executive chef of the newly remodeled Four Seasons Bistro at The University of Toledo Medical Center is an accomplished culinary artist with training at the Culinary Institute of America.

Chef Scott Sundermeyer, who previously served as the executive chef of Ford Motor Company, joined the UT Medical Center as part of a transformation of the former Skyview Cafeteria to the Four Seasons Bistro.

“The UT Medical Center is the only hospital in the region with an executive chef and we are honored to have Chef Scott as part of ourculinary team,” said Ioan Duca, service excellence officer for the University. “UTMC is committed to making the patient experience the best possible and the dining experience is an important component.”

The community is invited to meet Sundermeyer and enjoy a complimentary tasting from a live cooking demonstration at “Meet The Chef Day” 11 a.m. to 2 p.m. Friday, April 6 in the Four Seasons Bistro. (MEDIA ALERT: The best time for photos/interviews is 12:30 p.m.)

Sundermeyer joins the UT Medical Center from Metro Health Hospital in Grand Rapids, Mich. In addition to serving as executive chef for Ford, he also led catering events at Henry Ford Museum and Greenfield Village and served as chef for Hyatt hotels in Dearborn, Mich. and Hilton Head, S.C.

The UT Medical Center recently renovated the hospital cafeteria to create a new remodeled dining space with new flooring and new tables and seating, including hotel-style couches and lounge chairs. Updated light fixtures, fresh paint and a new artwork collection add to the vibrantappearance.

The physical changes are in addition to a new menu featuring high-quality ingredients and a larger variety of meal options.

“Meet The Chef Day” is free and open to the public.

Media Coverage
The Blade (April 6, 2012)
13 ABC (April 10, 2012)

Tags: The University of Toledo Medical Center (UTMC)