The culinary team at Cancer Treatment Centers of America® (CTCA) at Midwestern Regional Medical Center (Midwestern) is committed to providing our patients and guests with tasty, high-quality foods at a reasonable price. Nutritional studies have shown that maintaining a healthy, well-balanced diet before, during and after treatment is important to the healing process.
Our culinary team
Chef Geoffrey Southwick, Director of Culinary Services, leads the culinary team at Midwestern. Chef Southwick has 30 years of experience in the food and hospitality industry, including positions as Executive Chef at Omni Hotel-Atlanta, Corporate Chef for Culinaire International and Executive Chef for MD Anderson Cancer Center. Chef Southwick has also worked with several celebrity chefs, including Chefs Stephan Pyles, Kevin Rathbun, Mark Miller, Robert Del Grande and Dean Fearing. Chef Southwick was a member of the 1992 SW Culinary team, which competed in the “Culinary Olympics” in Frankfurt, Germany.
“Nothing brings people together like ’breaking bread,’” Chef Southwick says. “The sharing experience bonds us. It has been my privilege to have made this my career. Eat well, live long and laugh much.”
The culinary team at Midwestern embraces the nutritional needs of our patients and guests by providing a wide variety of food options to accommodate changing appetites and tastes during cancer treatment. The team works closely with our Nutrition and Metabolic Support Department. Together, both teams strive to understand your needs and ensure that the food you eat complements your cancer treatment.
The culinary team serves natural, grass-fed, hormone-free, antibiotic-free, GMO-free and nitrate-free proteins. We also purchase organic produce when available and up to our quality standards, and we offer organic dairy, sugar-free, gluten-free, fresh vegetable juices and protein drinks for patients and guests with dietary restrictions.
Recently, Chef Southwick partnered with the dietitians and Integrative Medicine and Naturopathic Medicine teams at Midwestern to develop “The Daily Dish” program. This daily option features prebiotic and probiotic foods that help boost the digestive system and facilitate a balanced internal ecosystem.
The food court at Midwestern offers a wide variety of “made-to-order” dining options, including a 20-foot salad bar, homemade soups, fresh pastas, an American Grill, panini and deli sandwiches, as well as a rotisserie, wood-stone pizza oven station and Circle Grill featuring fresh stir fry. Our in-house bakery produces freshly baked items from scones, muffins and breakfast breads to cobblers, pies and homemade cookies.
Daily menus available throughout the food court include nutritional information to help our guests make personal choices. Our staff is trained to assist you with special requests or specific dietary needs.
In order to assist with nutritional needs after treatment, Chef Southwick hosts educational cooking demonstrations in our Demonstration Kitchen twice a week. He focuses on fundamental cooking techniques and nutrition for home cooks. Classes are open to anyone interested, at no cost.
Patient dining hours
Our 280-seat dining room is bright and open, surrounded by windows overlooking a manicured courtyard. A wide variety of seating options are available, from booths and counter-style seating to table seating and large communal settings. The cafeteria is open seven days a week from 6:45 a.m. to 8 p.m., and meals are served at these times:
- Breakfast is available all day.
- Lunch entrée/rotisserie is served from 11 a.m. to 2:30 p.m.
- American Grill and Circle Grill are available all day.
- Pizza, panini and deli foods are available from 11 a.m. to 8 p.m.
- Dinner entrée/rotisserie is available from 4 p.m. to 8 p.m.