Meet the chefs at Aramark
Aramark welcomes two new executive chefs to the USA Health hospital cafeterias.
Chef Joe Hale
USA Health Children’s & Women’s Hospital
Chef Joe Hale is a classically trained chef who studied the French Le Cordon Bleu program at the California Culinary Academy in San Francisco. He gained valuable culinary experience while working at some of San Francisco’s finest dining establishments, and at restaurants and venues along the Gulf Coast.
Chef Joe has hosted a variety of culinary events such as the Golden Glass in San Francisco and events in Mobile. He takes pride in providing cooking tips and information on both nutrition and regional fare to a wide and varied audience. He says he looks forward to serving his clients at Children’s & Women’s Hospital and will work tirelessly to challenge the way that food is used as an important source of nutrients.
Chef Robert Mills
USA Health University Hospital
Chef Robert Mills brings a long history of culinary success and business management to University Hospital. Chef Bobby earned a business administration degree from the University of South Alabama. He has worked in higher education, country clubs, high-profile catering and healthcare. He comes to USA Health with more than 20 years of experience in culinary management.
Chef Bobby was most recently at the University of West Florida and University of South Alabama, where he served as executive chef. Chef Bobby said he believes that we only serve the best, and he is committed to bringing his culinary expertise and business acumen to University Hospital. Chef Bobby has worked and lived in Charlotte, N.C.; Dallas; Denali National Park, Alaska; Denver, Colo.; Gulf Shores; and Pensacola, Fla.
