Chef William Sauer has added items like Cuban-style sandwiches and baby kale salads to the Sharp Grossmont Hospital menu since becoming its new executive chef, reports The San Diego Tribune.
Prior to joining the staff less than two months ago, Sauer launched fine-dining venues like San Diego’s Dining Room, and was also executive chef at The Great Oak Steakhouse at the Pechanga Resort and Casino in Temecula.
When it comes to the stigma of hospital food, Sauer says it isn’t a challenge to make it restaurant-quality food in a hospital, reports the Tribune.
Read more about Chef Sauer at The San Diego Tribune.