Chef William Read
Executive Chef
Saint Mary’s Healthcare
Grand Rapids, Michigan

Chef Read joined the staff at the Amway Grand Plaza Hotel in 1996. His impressive skills and culinary talents quickly proved his mettle. After working in both Tinseltown, and The 1913 Room, he took on the role of Chef de Cuisine of the hotel’s popular sports bar, GP Sports. In 2002 he ascended to the pinnacle of the hotel as Chef de Cuisine of Cygnus, where his talents really shined in the informal fine cuisine featured at this lofty restaurant in the sky.

He then progressed in 2003 to the climax of the hotel, the high volume Main Kitchen, as Banquet Sous Chef, where all weddings, banquets and conventions are prepared. In this setting is where his organizational culinary skills sparkled and took shape into beautiful culinary delights.

Most recently Chef Read became Executive Chef of Saint Mary’s Healthcare, in Grand Rapids, Michigan, overseeing all aspects of patient meals, staff cafeteria, and special events and catering.

When he’s not in the kitchen, he enjoys spending time with his wife Jeane, and his daughters, Marissa 10, and Arabella 3.

Battle Entry
Macadamia Crusted Tilapia with Sweet Soy Reduction & Mint Sauce
Spicy Cucumber Slaw
Sesame Soba Noodle Salad
Tofu-Berry Smoothie
[Full Recipe]

Q & A with Chef William Read

Where did you get your interest in cooking?
My early interest in cooking came from my parents. I received my first cookbook from them when I was 10, “Kids Cooking” by Vicki Lansky. Baking was my specialty as a child, I was always making cookies, cakes, and special treats.

Who cooks at your house?
The cooking at our house is usually done as a family. My wife Jeane, and daughters Marissa (10) and Arabella (3) all help out together. Marissa and I love to make homemade pizza and breads. My wife Jeane’s specialties are meatloaf, burritos, and Rice Krispie Treats.

What are your favorite and least favorite foods?
“I Love All Food,” especially if it’s prepared fresh, looks appealing, and has balance with texture, color, and taste. There is nothing like fresh cut herbs or vegetables or a good pizza or pasta with lots of cheese.

Any kitchen mishaps?
Kitchen mishaps happen all the time in the food service business. The best way to deal with any kitchen problems is to keep moving, stay calm, be organized, and keep your guests happy.

Favorite spice, kitchen tools?
My favorite is kosher salt and freshly ground black pepper. New cooks are always reluctant to use enough salt and pepper. In almost every dish a good salt and/or black pepper is needed to bring the natural flavors of the food.

My favorite kitchen tool is actually a “new cook’s starter kit.” To work in any kitchen a cook should have a pen or pencil (to take recipe notes), a black marker (to properly date and label food ingredients), a pocket thermometer (to cook food to proper temperature), a small lighter (to light stoves or sternos), and a small paring knife. Having all these “tools” help to keep an organized working kitchen.

What’s the best part of working in healthcare?
Healthcare is not about making money or receiving accolades in magazines, it is about making a difference is someone’s life, through great food and service.

Will you share a heart healthy cooking tip?
The healthiest foods are almost always prepared with the freshest ingredients. Fresh fruits and vegetables have more vitamins and minerals than frozen or canned. Always try to use fresh ingredients when possible, not only will they taste better, but they are better for you.