From restaurant kitchens to managing institutional kitchens, Raymond Vos has seen it all! He started as a restaurant chef and progressed to institutional chef, apprentice chef, dietary chef, and eventually manager of an institutional kitchen. He has since worked in healthcare for more than 25 years and has seen meal service change. From in-house kitchens where meals were cooked in-house, to outsourcing meals, to the current focus on the proper nutritional needs of the patient and the protein transition that is now underway.

Now he leads a kitchen where we prepare 450 meals daily in-house for two locations. Good and tasty food is paramount, but proper nutritional intake and sustainability also play a big role. His goal: good and future-oriented food and drink for our patients, where proper nutritional intake and sustainability go hand in hand without compromising on taste. Cooking remains his passion, but inspiring people, improving processes and making an impact with
nutrition are just as important.

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