IN MY OWN WORDS…an employee spotlight
Cortland Place is happy to announce the recent appointment of their Executive Chef, Marc Ruggio to the Rhode Island Health Care Association Board of Directors.
Hello. I am Marc Ruggio. I’m 44 years old, married, with two daughters, ages 5 and 8, and I live in nearby Bellingham, Massachusetts.
I enlisted in the Navy after graduating from high school, and that lasted for four years. I began my food service career in Culinary Specialist Management School and was stationed on the Emory S. Land in Norfolk, VA. The boat had 1300 sailors and I, ultimately was in charge of the Officers Mess and all food purchasing. I reached the rank of Petty Officer 3rd Class. We won the Ney Award for outstanding food service in the large float category of the US Navy.
After leaving the Navy, I worked a year at Pranzo’s, a four star restaurant in Buffalo, NY, before entering Johnson & Wales culinary program. While attending school, I worked as Sous Chef at Taylor’s Restaurant in North Attleboro, MA, a French fine dining establishment.
After graduation I started my food service career in Long Term Healthcare at the Elmhurst Extended Care facility under the Roger Williams Hospital umbrella. I worked there 9 years reaching the position of Executive Chef.
From there I moved on to Village at Waterman Lake, an assisted living facility, where I was Director of Food Services for 7 years and along with a colleague, Robert, we won for best Seafood Chowder in the 2002 Newport Chowder Festival.
I began at Cortland Place in April, 2006 as Food Service Director for both Assisted Living and the Nursing Home. I especially enjoy visiting with our residents to chat about their likes, dislikes, and dietary concerns. I am proud to say our kitchen has never been cited from the RI Department of Health in any evaluation. Please come see me and my staff in the Kitchen when you visit Cortland Place and I’ll give you our homemade Cortland Place Apple Pie to take home with you. (You can’t miss me. I’ll be the one with the tall chef’s hat.)
Best regards,
Marc
