Executive Chef, Operations Manager & Manager of Food and Nutrition Services | Cook Children’s Medical Center Prosper Texas
DeWayne B. Pace, Executive Chef, Operations Manager and Manager of Food and Nutrition Services for Cook Children’s Medical Center Prosper Texas are among his many titles. Mr. Pace is a native Dallasite and attended David W. Carter High School. He graduated from El Centro College with a degree in Culinary Arts Food Service management.
His career in management began with the Darden Restaurant Group, the parent company of Red Lobster. Mr. Pace began his career in medical food service at Methodist Charlton Medical Center, where he worked for 19 years. He then expanded his career by becoming Food and Nutrition Operations Director with Cantex Continuing Care Network, a skilled nursing and rehabilitation chain with 28 facilities. While there, he implemented a distinctive dining program to improve patient satisfaction.
His reputation for improving dining options in skilled nursing then took him to Greystone Healthcare in Tampa, Florida, where he was the Corporate Director of Food and Nutrition Service for their 33 facilities. While in Florida, he implemented the Dining with Distinction program for their facilities located in Florida and Ohio. His highly sought after skills then took him back home to work at Baylor Scott & White in Grapevine and Trophy Club Texas as the Director of Food and Nutrition Service. He worked there until his skills were sought after and needed at Sharp Grossmont Medical Center in San Diego, California for three years.
After the COVID-19 pandemic changed his priorities, to take care of his aging parents, send more time is wife and family. He returned to Texas to use his culinary and leadership in more of a servant’s capacity. His desire to make a difference then took him to Perimeter Behavioral Health as the Director of Hospitality Service over seeing Food service and EVS, where he improved the dining options and the environment for youth and adolescents. To continue using his management and culinary skills for some of the most vulnerable, he is now Executive Chef, Operations Manager and Manager of Food and Nutrition Services for Cook Children’s Medical Center Prosper Texas.
DeWayne has received numerous awards and recognition for his skills. He has served on many organization boards and has also received several certifications. He is a member of ANFP, AHE and AHF. He has the ServSafe and CFPP designations. He serves as a mentor for many food and environmental service leaders in the DFW area. He has received several awards and recognition for meeting and exceeding patient satisfaction and KPI goals.
