Chef David Rensi
Executive Chef
St. Joseph Mercy Hospital
Ann Arbor, Michigan

Chef David Rensi had a passion for cooking early and began his career as a teenager. His resume reflects an eclectic background of culinary styles and includes Sous Chef positions at an elegant Michigan country club and a fashionable Detroit restaurant. A graduate of Washtenaw Community College’s Culinary School, Chef Rensi once served as the Executive Chef at the regionally renowned Cousin’s Heritage Inn in Dexter, Michigan. Set in a beautifully restored 19th century Greek revival home with just 80 seats, Cousins was consistently voted one of Detroit’s most romantic restaurants. At the end of his tenure at Cousin’s Heritage Inn, the restaurant was ranked 4th in the State of Michigan by Gourmet Magazine.

In October of 1999, Chef Rensi opened an authentic European-style bakery in Brighton, Michigan. Anjou Bakery featured over 20 distinctive varieties of breads and a vast array of pastries.

Chef Rensi is currently the Executive Chef at St. Joseph Mercy Hospital in Ann Arbor, Michigan. Under his direction, the hospital serves over 3,000 meals daily to patients, guests and staff. He is transforming the notion of “hospital food” by serving flavorful comfort food favorites as well as ethnic cuisine from around the world. Chef Rensi shares his love of cooking with students as a Culinary Arts faculty member at Washtenaw Community College in Ann Arbor, Michigan.

Battle Entry
Sesame Maple Salmon with Asian Vegetable Relish and Basmati Rice
Asian Vegetable Relish
Basmati Rice
Iced Green Tea with Lemon Wedge
[Full Recipe]

Q & A with Chef David Rensi

Where did you get your interest in cooking?
When I was a young teen watching Julia Child, Gram Kerr and Pierre Franey’s cooking shows on PBS. I was raised in a family where food was always used to celebrate and a reason to celebrate.

Who cooks at your house?
I cook at home for my wife and children; I’m trying to expose my kids to as many foods as possible. (Also see question about kitchen mishap)

What are your favorite and least favorite foods?
It runs in cycles, I’m really into Indian foods at the moment. I love every food in the world except goat cheese; I will always try a new cheese but still haven’t found a goat cheese that I like.

Any kitchen mishaps?
The funniest kitchen mishap occurred at my home. My wife and I were hosting our first Thanksgiving for the whole family. Unfortunately I was working until late afternoon and Melissa, a nervous newlywed had to get the turkey in the oven. I prepped the turkey the day before, leaving very clear written instructions. What time to remove from the refrigerator, oven temp, and what time to put the bird in the oven. When I arrived home from work my proud wife informed me all was well with the turkey, and she had followed all the instructions to a tea. I opened the oven to take a look, what I saw was a large bird shrink-wrapped in plastic. I guess “remove plastic wrap before placing in oven” should have been included in my instructions.

Favorite spice?
My favorite spice is cumin and favorite herb is thyme. My favorite kitchen tool would have to be a ten-inch French knife.

What’s the best part of working in healthcare?
The best part of working in healthcare is knowing that feeding a patient is just as important as the treatments or medicine they receive.

Will you share a heart healthy cooking tip?
My heart healthy tip is to use acids like lemon juice or vinegar to bring out the flavors rather than salt.