A noncommercial chef, David Gauvin of Massachusetts-based Addison Gilbert Hospital, has been named the 2015 American Culinary Federation/Epicurean Club of Boston’s Chef of the Year.
Gauvin earned the top-chef honor even though he has moved into more of an administrative post. He has served as Addison Gilbert’s foodservices director since 2011. For the two years beforehand, he worked as the hospital’s executive chef, according to an announcement from hospital spokesman Dan Marra.
“David is an exquisite chef and he’s very deserving of this honor. Our patients and staff are very fortunate to have him in charge of the preparation of the meals at Addison Gilbert Hospital. David works tirelessly at his craft and we are very proud of what he has accomplished,” the hospital’s VP Cynthia Cafasso Donaldson told FSD via email.
ECB is the local chapter of the ACF, a national organization.