Professional Foodservice Executive Chef, Sustainable Foodservice Consulting
Jack has worked as a chef in London, Hong Kong, India, Israel, Boston and San Francisco. From 1990 to 2013, Jack has been employed at UCSF Medical Center in the Nutrition and Food Services (NFS) department, first as Executive Chef (1991-1999) and then as Associate Director (2002-2013) responsible for patient food services, procurement, food production, retail operations and catering services. From 1999 to 2002, Jack worked for Catholic Healthcare West (Dignity Health) as a manager at both Seton Medical Center and at St. Francis Medical Center.
In 2005, Jack began an earnest campaign to make NFS at UCSF a more sustainable operation and soon after forged a positive relationship with Health Care Without Harm (HCWH), an international organization dedicated to making hospitals “greener” and measurably less wasteful. In addition, sustainable food service was added to the UC Office of the President (UCOP) Policy on Sustainable Practices
Jack received an “Outstanding Food Service Professional” award from HCWH in 2013 for his success in increasing sustainable food purchases at UCSF from 6.5% to over 23.4%. Details of his success can be provided upon request.
Jack is currently doing sustainable food service consulting, he is an HCWH Fellow and he is currently a Food Service Project Manager at UCSF, a retirement position created for him because of his effectiveness and success in achieving excellent results.