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.
Scott Sundermeyer, who previously served as the executive chef of Ford Motor Co., joined UT Medical Center as part of a transformation of the former Skyview Food Court 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 our culinary 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 have a complimentary tasting from a live cooking demonstration at the free, public “Meet the Chef Day” Friday, April 6, from 11 a.m. to 2 p.m. in the Four Seasons Bistro.
Sundermeyer joins 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.
UT Medical Center recently renovated the hospital cafeteria to create a new dining space with updated flooring, tables and seating, including hotel-style couches and lounge chairs. New light fixtures, fresh paint and an artwork collection add to the vibrant appearance.
The physical changes are in addition to a new menu featuring high-quality ingredients and a larger variety of meal options.
