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New executive chef brings creativity to patients' trays at Oak Hill Hospital

January 21, 2014

From wobbly green gelatin to soupy pabulum to cold coffee, hospital food has long been the target of bad jokes and patients‘ complaints.

At some hospitals, though, that is changing — including at Oak Hill Hospital, where officials recently announced the hiring of a new executive chef: Rolando LaTorraca.

Read the full story at Tampa Bay Times »

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