South Nassau Communities Hospital

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South Nassau in the Community

12/21/2007

South Nassau’s Executive Chef Stephen Bello Inducted Into Les Amis d’Escoffier Society of New York


South Nassau Communities Hospital Executive Chef Stephen Bello was recently inducted into the Les Amis d’Escoffier Society Inc. of New York along with five other culinary experts at Pier 60 in New York City. Inductees are nominated by a member of the esteemed Les Amis d’Escoffier Society and require Board approval. There are just 200 members nationwide. Notes hospital president and CEO Joseph Quagliata, “We are proud to have a chef of Stephen Bello’s caliber onboard at South Nassau. Nutrition is an important part of healing and we are pleased to provide our patients with a variety of delicious and healthy entrees during their hospital stay.”

The Les Amis d’Escoffier Society is dedicated to continuing the standards of haute cuisine and culinary tradition established by Auguste Escoffier by marrying the resources of respected culinary professionals and enthusiasts in the sharing of common culinary experiences, and also recognizing achievement in, and providing support of, culinary education through scholarships for students.

Chef Bello has served as Executive Chef at South Nassau Communities Hospital since 1989. In 1992, he became the first certified executive chef on Long Island. He also founded South Nassau’s “An Evening of Good Taste” which has become one of Long Island’s premier charitable events. Along with raising funds for the hospital, this popular event also provides Long Island’s culinary leaders with a venue for their creations.

During the course of his career, Chef Bello has won numerous awards including the Gold Medal at the Les Amis d’Escoffier Society 2007 Culinary Exhibition in Cologne, Germany, the National Presidential Medallion from the American Culinary Federation and the 2004 New York Guild Chefs Humanitarian of the Year Award. In 2003, he was inducted into The Chef De Cuisine Society of New York and in 2001 was inducted into the prestigious American Academy of Chefs. He is Chairman of the Board of the American Culinary Federation, Long Island and serves on the advisory boards of The Culinary Academy of Long Island and Nassau Community College.

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