Chef Mark C. Abbott
General Manager, Food Services
St. Mary’s Health Care System
Athens, Georgia

Chef Abbott began his education in electrical engineering at the University of Alabama, but his love for the culinary arts prevailed. He earned his Dietetic Manager Certification from Auburn University and started his career as an Executive Chef with a retirement community in Birmingham, Alabama, where he quickly rose to the position of Food Service Director.

From there he went to the operations side with the University of Alabama Hospital, a 1,200-bed teaching hospital, where he was named Overall Manager of the Year. As for Chef Abbott's electrical engineering background, it became relevant when he was directly involved in the design of the retail food areas for three hospitals during his time with the Baptist Health System of Central Alabama.

Chef Abbott has held numerous leadership roles as a food service professional in the healthcare industry at single and multi-unit healthcare facilities throughout the United States.

In his current position, Chef Abbott implemented a very successful “At Your Service” patient room service program. The program also offers a daily gourmet selection available to patients and guests that includes hand-cut ribeye steak and char grilled salmon.

Battle Entry
Grilled Honey Lime Grouper & Shrimp with Watermelon Salsa
Mediterranean Green Bean Melange with Caramelized Balsamic Onions
Garden Risotto Italia
Cranberry Summerfresh Mint Tea”

[Full Recipe]

Q & A with Chef Mark Abbott

Where did you get your interest in cooking?
I started working at age 12 at a poolside snack bar and in a country club kitchen, bussing tables and doing dishes. By age 16 I was doing tableside flambés - Cherries Jubilee, Bananas Foster, and Steak Diane. I always liked creating things in the kitchen, and I guess I get that from my German mother. She says I’m the best cook in the family. But don’t tell my sisters that.

Who cooks at your house?
Primarily me – I enjoy it as a wind-down after working. My wife Natasha is Russian, and cooks with her native influences. My 8-year old son, Campbell, likes to help as well. He and my wife are huge fans of sushi. How did that happen?

What are your favorite and least favorite foods?
My favorites would be any of my mother’s baking. I enjoy fish – scamp or amberjack, grilled. A good steak, Asian food. Ice cream is a weakness. My least favorite is caviar. My wife loves it and eats it for breakfast most mornings. Oysters, snails… not my favorites.

Any kitchen mishaps?
Our family laughs at the fact my sister and I always, ALWAYS burn the bread. The occasional blender without its top on is entertaining. Once at work I was showing my staff how you could easily heat up refrigerated, boiled eggs in the microwave. “Nothing would happen since they are already cooked," I told them. I put the eggs in the microwave, then took out the dish and said, "See, it works just fine,” and as I walked across the kitchen with the dish, the eggs literally blew up in my face. The staff nearly died laughing, especially since I was wrong about something!

Favorite spice?
Smoked paprika, Greek seasoning, and McCormick Montreal Seasoning, cut in half with sugar. It gives a sweet touch and tenderizes the beef.

What’s the best part of working in healthcare?
I’ve been in healthcare my whole career. I’ve always been fortunate to have culinary flexibility in my operations and really create a restaurant-style kitchen so patients and guests can enjoy variety and good tasting, well prepared food. Catering and special events lends allows me to add a different flair. And the quality of life is its own reward. Restaurant chefs work evenings and nights, and late nights at that. I have that time with my family.

Will you share a heart healthy cooking tip?
Grill, grill, grill. Also, in place of rice or together with rice, incorporate barley into a recipe or meal. It adds wonderful texture and flavor.