WEST PALM BEACH, Fla. – St. Mary’s Medical Center and Nicklaus Children’s Hospital have named Glenn Hixson as their new Executive Chef.

In this role, Hixson will oversee preparation of the hospitals’ hot and cold production areas as well as catering and retail meal services.  He will assist with new recipe and menu development while also monitoring recipe, food temperature and sanitation procedures, and ordering all food and non-food items for the two medical facilities.

Most recently, Hixson was involved with new business development for Seasons 52, a Darden Restaurants concept, while also Concept Development Working Chef for Darden.  Prior to that, Hixson was executive chef for The Crab House Restaurant in Jupiter, Fla., and The Grill 23 & Bar in Boston as well as executive chef to the president at Manhattan Community College in New York City and St. Johns University, Jamaica, NY.  He is a graduate of The Culinary Institute of America.  

“Glenn’s personality and expertise will definitely be a great addition to our team,” Richard Bengis , Director of Food and Nutrition, said.  “We look for Glenn to contribute many tasty, creative ideas for our patient menus as well as cafeteria and catering services.” 

In 2007, Bengis, Hixson and the foodservice team are expected to serve more than 600,000 meals to patients, visitors, customers and staff at St. Mary’s Medical Center and Nicklaus Children’s Hospital.