Tampa hospital revamps menu with celebrity chef, debuts room service

Globally noted chef Geoffrey Zakarian, who has been on six food and cooking TV shows and won the fourth season of "The Next Iron Chef," has partnered with Tampa General Hospital to update the hospital’s food service, with a new menu and delivery model.

The menu, available to patients at Tampa General’s main campus on Davis Islands starting in October, focuses on anti-inflammatory foods rich in key vitamins and nutrients, resembling a traditional Mediterranean diet, according to a statement. The menu will feature items such as grilled Gulf snapper, bistro hanger steak and an herbed falafel pita.

“Through my years of experience in the food service industry, I’ve seen the role that nutritious food plays in our overall well-being,” Zakarian says in the statement. “I’m excited to lend my culinary expertise to improve the health and wellness of patients at Tampa General Hospital while elevating the patient experience during their stay at the hospital.”

Zakarian developed the seasonal menus with a farm-to-table approach, TGH says, aiming to utilize the region’s fresh produce whenever available. Locally grown fruits and vegetables offer maximum nutrient density. The close proximity reduces transportation, which improves freshness, sustainability and affordability.

The menu is based on the concept that “food is medicine,” an approach that acknowledges food plays a crucial role in maintaining health and food high in nutrition can help prevent, manage and treat illness. Tampa General’s physicians, nurses and dietitians provided input to align the menu offerings with patient treatment plans for maximum health benefits, officials add. 

In addition to a new menu, TGH is implementing a room-service style food delivery system. That’s counter to most other hospitals across the country, which deliver a set menu to patients at scheduled time periods throughout the day. 

The Patient Room Service program, currently available to some patients and to be implemented hospital-wide by the end of the summer, enables patients to choose what and when they want to eat, providing them with greater flexibility and control over their meals, the release states. Patients can place an order from the revolving menu through their in-room TV or phone call to the diet team at their time of choice. Meals will be made to order and delivered within 45 minutes.

“Through our partnership with Chef Zakarian, we are demonstrating the role that nutrition plays in the healing process and transforming our menu and delivery model to better meet the needs of our patients,” says Tampa General Hospital President and CEO John Couris in the release. 

“Nutrients from high-quality, wholesome food can support and expedite recovery. By treating food as medicine, we’re setting our patients up for the best possible patient outcomes and long-term success after they leave the hospital.”

Restaurants and brands Zakarian has been involved with as a chef/partner include The Lambs Club and The National in New York City and the Point Royal and Counter Point at The Diplomat Beach Resort in Hollywood, on the east coast of Florida. In addition to winning The Next Iron Chef, he’s been a judge on Chopped and a co-host of The Kitchen.