Mark Dyball – Executive Chef/Principal Consultant

With three decades of experience in the culinary arts – and 25 years specialized in healthcare – Mark Dyball brings unparalleled experience to revolutionizing the culinary experience of modern hospital patients. His passion for quality healthcare launched as a sous chef for patients in the multiple sclerosis wing at Colman Hospital in his native Norwich, in the United Kingdom, Mark went on to serve as Executive Chef of UCLA Medical Center for 11 years, transforming a loss-making retail unit into a highly profitable and service oriented organization. As a consultant for Room Service Technologies, Mark has implemented over 28 hospital room service programs. Frequently sourced by culinary publications, Mark speaks frequently at national conferences on innovations in food service management. In 2013, Mark established Healthcare Culinary Solutions™ to better service his vision of high quality culinary experiences for all hospital patients.