2025 AHF National Healthcare & Senior Dining Culinary Finalists

Benjamin Robinett & Adam Carleton

INTEGRIS Health Southwest Medical Center

Oklahoma City, OK

Benjamin Robinett Bio

Chef Benjamin Robinett is a classically trained culinary professional who graduated with High Honors from Le Cordon Bleu in 2001. He began his career in Portland, Oregon, before joining the prestigious Ritz-Carlton Club in Aspen, where he had the honor of working with Iron Chef Morimoto during the Aspen Food & Wine Festival.

A passionate educator and industry leader, Chef Robinett is a certified ServSafe Instructor and Proctor and serves on the advisory board for the Francis Tuttle Culinary Arts Program.

Chef Robinett has also built a respected career as a private chef for dozens of professional athletes, musicians, actors, and public figures—earning a reputation for discretion and professionalism.

In 2022, he became the System Executive Chef for INTEGRIS Health, Oklahoma’s largest nonprofit health system with 15 locations across the state. There, he leads initiatives to create delicious, health-forward meals for patients, staff, and visitors.

His work has been widely recognized: he was named one of the Top 4 Best Chefs in 405 Magazine’s “Best Of” ballots (2021), and nominated for Best Chef by the Norman Transcript Readers’ Choice in both 2021 and 2022. He was a finalist in the 2019 AHF Culinary Competition and took home the Bronze Medal in 2023.

Chef Robinett continues to be a trusted, innovative, and respected leader in the culinary community.

Adam Carleton Bio

Chef Adam Carleton embarked on his professional culinary career in 2009. After graduating at the top of his class from culinary school in Oklahoma, he quickly made his mark in the industry. Over the years, Adam has held key roles at many organizations, including chef positions at three hospital systems and serving as both Chef Instructor and Director of the Culinary Department at his alma mater.

Adam was elected Vice President of ACF Oklahoma in 2016 and voted ACF Chef of the Year for Oklahoma in 2019.

A respected leader in the culinary community, Chef Carleton is honored to be employed by INTEGRIS Health, Oklahoma’s largest nonprofit healthcare system. As Food Services Manager at Southwest Medical Center, he is tirelessly dedicated to enhancing food flavor and improving the dining experience for both patients and fellow Caregivers. Outside of his professional life, Chef Carleton has been happily married to his wife, Tara, for 28 years, and is the proud father of two grown sons.

Roberto Rodriguez & Joseph Westley, CEC

Primary Children’s Hospital Salt Lake

Salt Lake City, UT

Roberto Rodriguez Bio

Roberto Rodriguez is the Executive Chef at Intermountain Health, where he has been a key contributor at Primary Children’s for the past three and a half years. With a culinary career spanning 30 years, Roberto’s journey began in theme parks, hotels, and small bakeries. Fourteen years ago, he moved to Utah and joined Intermountain Health, where he felt a connection with Intermountain Health’s values and mission.

Roberto’s expertise includes opening kitchens and cafes, recipe testing, development, and standardization. Roberto holds a culinary degree from Utah Valley University.

Joseph Westley, CEC Bio

Joseph Westley began his tenure with Intermountain Health in February of 2025 as our first Regional Executive Chef supporting sites in Colorado & Montana. Joseph joins Intermountain as a third generation Chef originally from Michigan.

Joseph joined the military after high school achieving multiple awards and accolades in several military culinary programs.

After receiving an honorable discharge, Joseph moved to Denver and worked as the Executive Sous Chef for Colorado Celebrity Chef  Keith Jones at the Metropolitan club, Lakewood country club and Cherry Hills Country Club, host of many PGA events including men’s and women’s US Open.

Chef Joseph was the first Certified Executive Chef from the American Culinary Federation to graduate from the Colorado Institute of Art in Denver. Chef Joseph’s vast culinary experience includes top post as Executive chef at various awarding winning prestigious Hotels & Restaurants throughout the front range. Chef Joseph has executed food demonstrations and participated in culinary competitions for Local and National TV networks. (appearance on the Food Network and Cooking shows with his mentor Chef Keith Jones and other Master Chefs).

Adam Schloemer, CEC & Erika Dugan

Scottish Rite Hospital for Children

Dallas, TX

Adam Schloemer, CEC Bio

My name is Adam Schloemer and I’m a Senior Foodservice Manager for Scottish Rite for Children in Dallas, TX. I have a Culinary degree from The Art Institute and a bachelors in Culinology and Foodservice Management from Texas Women’s University. I’ve been in the food industry for the last 23 years with the last 17 being in Healthcare Foodservice. I’m also a Certified Executive Chef with the American Culinary Federation. While my background has been primarily culinary leadership, my current role is more retail management. In my current role I oversee all aspects of Scottish Rite’s retail food operations.

I have competed in many culinary competitions, my most memorable being AHF’s Culinary Competition of 2022 where my teammate, Abelardo Villegas, and I won first place! I have served on the AHF’s Culinary Competition committee two times, once as a committee member and once as the committee co-chair.

For leisure, I love spending time with my wife and two kids and enjoying the great outdoors!

Erika Dugan Bio

Erika is a passionate culinary artist and devoted educator with an unwavering commitment to food and community. A proud alumnus of Le Cordon Bleu, she has been refining her culinary skills since the age of eight. Inspired by her Southern heritage and the vibrant flavors of Cajun cuisine, Erika creates innovative dishes that harmoniously blend tradition and creativity.

In addition to her culinary endeavors, Erika’s deep commitment to children’s education led her to pursue a culinary internship at Southern Methodist University in Dallas, Texas. Her dedication to nurturing young minds has prompted her to work within various school districts, catering to students from Pre-k through 12th grades. This devotion goes beyond the culinary arts, as she aims to foster welcoming environments for learners. Erika is also an active member of the Order of the Eastern Star, where she serves as a pillar in her community by supporting initiatives such as Back to School drives, Easter Egg Hunts, and the annual Turkey Giveaway. Additionally, she volunteers as the Culinary Director for “No More Violence,” a non-profit organization assisting gun violence victims.

Currently, Erika holds the position of Room Service Manager at Texas Scottish Rite Hospital, where she seamlessly combines her culinary expertise with her passion for hospitality. In this role, she ensures that every meal is crafted with care, comfort, and flavor. Whether in the kitchen or the classroom, Erika continues to enrich lives through her love for exceptional food and meaningful connections.

Justin Lee, CDM, CFPP & Michael Fuller, CDM, CFPP

St. Joseph Medical Center

Tacoma, WA

Justin Lee, CDM, CFPP Bio

Director of Food and Nutrition Services,
St. Joseph Medical Center – CommonSpirit Health

With over two decades in the foodservice industry, I have cultivated a diverse background spanning business & industry, fine dining, continuing care retirement communities, and healthcare. Currently, I lead the Food and Nutrition Services team at St. Joseph Medical Center, where we prioritize delivering nutritious, high-quality meals that support patient care and recovery.

My passion lies in blending culinary excellence with compassionate service, ensuring that each meal contributes positively to the healing process. Participating in the AHF Culinary Competition offers an exciting platform to showcase the innovation and dedication that define our team’s approach to healthcare dining.

Michael Fuller, CDM, CFPP Bio

Region Director – Food & Nutrition Services NW
St. Joseph Medical Center
CommonSpirit Health

With over 20 years of experience in various culinary settings, I strive to lead with a passion for transforming healthcare foodservice as the Region Director for Food and Nutrition Services in the Northwest Region of Commonspirit Health. Combining a strong background in culinary arts, operations, and catering, becoming a vocal advocate for the critical role food plays in healing, patient outcomes, and guest satisfaction is vital to my purpose. Food can be a powerful tool for care, comfort, and connection.

I firmly believe that healthcare foodservice does not have to compromise on quality or experience and am dedicated to redefining standards and inspiring innovation across the industry. My commitment to enhancing food in healthcare led me to participate in the Association for Healthcare Foodservice (AHF) culinary competition, contributing to the advancement of culinary professionalism and creativity in healthcare.

Rogelio Gonzalez Lara & Ayanna Campbell, MS, RD, LDN

St. Jude Children’s Research Hospital

Memphis, TN

Rogelio Gonzalez Lara Bio

Chef Rogelio Gonzalez Lara
Sous Chef at St. Jude Children’s Research Hospital | Memphis, TN
Native from Monterrey, México

Chef Lara discovered his passion for cooking early in life through family gatherings where meals brought everyone together. At just 14, he began working in a small restaurant, sparking a professional journey marked by dedication, creativity, and discipline. Though he initially pursued a degree in Chemistry, Chef Lara ultimately followed his passion and studied Culinary Arts at the Culinary Institute of Monterrey. There, he developed his skills across various cuisines and cultivated a refined culinary sensibility.

Following his education, Chef Lara worked at Vinoteca in Monterrey, a Delicatessen Bistro, where he created wine-paired dining experiences, courses for sales staff which significantly improved the satisfaction of our customers, and taught guests about food and wine. In 2016, he traveled to Sierra Leone as a volunteer to develop pastry and baking programs addressed to a vulnerable community the challenge was to make it self-sustainable, also contributing to the design of culinary schools in low-income areas. In 2018, he led the kitchen at Distrito Mexico in Zaragoza, Spain, where he introduced an innovative Mexican menu and launched initiatives to reduce food waste and boost profits. During the pandemic, he played a key role in adapting the restaurant’s model to include takeout and centralized production which supplied 4 additional gastronomic concepts.

Since 2022, Chef Lara has served as Sous Chef at St. Jude Children’s Research Hospital in Memphis, TN. He is currently directing food service operations at Domino’s Village, a facility that hosts patients and families. In addition, his work is focused on optimizing the room service and enhancing communication across departments to improve patient satisfaction.

Chef Lara sees cooking as a universal language- means of storytelling and forging human connections through food. His career reflects a deep commitment to culinary excellence, innovation, and social impact.

Ayanna Campbell, MS, RD, LDN Bio

Ayanna Campbell, MS, RD, LDN is a registered dietitian, wellness coach, and emerging leader at the intersection of food and holistic transformation. With a Master’s degree in Human Nutrition and a professional role at St. Jude Children’s Research Hospital, she brings knowledge from outpatient nutrition and food service dietetics while actively reimagining what it means to nourish beyond the plate.

Ayanna blends evidence-based nutrition with behavior change, spiritual alignment, and fitness coaching to help individuals become the highest version of themselves. As a wellness advocate and nutrition educator, she sees food as both fuel and medicine—capable of transforming bodies, minds, and lives.

Currently expanding her skillset in culinary systems management, Ayanna is committed to innovating within healthcare food service, using food as a tool for both performance and purpose.
Passionate about flavor, function, and cultural roots, she is honored to compete alongside her culinary partner in this year’s AHF Culinary Competition. Together, they aim to create dishes that not only taste good but carry meaning—centered in resilience, innovation, and the power of food to heal.

Rooted in Memphis, TN, Ayanna is proud to represent a city rich in soul, story, and strength. With every step, she’s redefining the role of the modern dietitian: not just as a food expert, but as a coach, guide, and architect of whole-person wellness.

Get Inspired...

Get inspired by the culinary masterpieces of our past competitors! The photos below showcase the creative, award-winning recipes from the five finalist teams selected each year. Click the links below each image to explore the recipe index, where you can view and download these dishes to add to your operation’s menu. Celebrate self-op excellence and let these creations spark ideas for your own journey to the gold!

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