Born and raised in New York, New York Eric Eisenberg is a lifelong gourmand who has devoted his entire professional life to the culinary arts. His career started in New York City and after training and working in France for nearly 5 years he returned to New York and continued to hone his skills in some of that city’s finest restaurants culminating as the Executive Chef to the Embassy of Luxembourg to the United Nations.  He relocated to Seattle in the mid 90’s where he was the Chef / Owner of the nationally acclaimed Relais Restaurant and named one of America’s Top Tables by Gourmet Magazine. Seeking work life balance Eric left the restaurant business and joined the award winning team and Swedish Hospital, the birthplace of hospital room service in 2004. For the last decade and a half Eric has tirelessly been striving to elevate the reputation of healthcare cuisine and the role of the chef in healthcare.  

Eric has been instrumental in improving the image of healthcare cuisine to fresh, healthy food, offered in an appetite-appealing presentation. Since his earliest days at as corporate executive chef at Swedish Health services in Seattle, he promoted the concept that food served in healthcare should be as good, if not better than in any other foodservice segment. He has supported this concept by creating operational environments that inspired team workers and created energy and enthusiasm throughout his operations. As important as the food itself, is the impact this philosophy has made on chefs and culinary professionals in the industry.  

Eric has worked tirelessly to elevate the position and perspective of healthcare chef, to an exciting, viable and desirable option for young culinarians entering the industry. This has motivated those chefs to create an entirely new industry standard that all chefs in healthcare aspire to follow. With Eric’s recent transition to the Senior Living segment, he has already initiated these same philosophical and tangible approaches to culinary and foodservice offerings, within this new environment and vital segment within Healthcare.

Dave Reeves serves as System Director of Foodservice at Lee Health. He is responsible for the foodservice operations, including all retail operations, catering, patient meal service, clinical nutrition services, and their advanced production facility. In addition to operations, Dave is leading the master plan for the foodservice division to transition from the current retherm patient meal production model to a roomservice on-demand style. He is currently developing strategic plans for talent development, finance, facilities, and operations while ensuring they maximize the utilization of their advanced production facility. Dave's operations serve over 15,000 meals daily. Additionally he is leading the foodservice design for the Lee Memorial Hospital replacement campus.  

Dave is a Past President of the Association for Healthcare Foodservice and the 2020 Lifetime Achievement Award recipient.