Chris Singlemann runs one of the busiest and highest-quality kitchens on the North Fork, but hopefully, you won’t ever have to try his food.
Singlemann is the executive chef at Peconic Bay Medical Center, and one who recognizes that being in the hospital is rarely a pleasant experience for patients. But if you do find yourself occupying one of the Riverhead hospital’s beds, Singlemann wants to make sure you leave with a great taste in your mouth.
For his outstanding efforts and accomplishments in improving and revolutionizing the culinary experience for patients and their families at the largest medical center on the North Fork, Chris Singlemann is Northforker’s 2024 Person of the Year.
“When I started my career, [hospital food] was laughed at,” Singlemann, whose first job was as chef de cuisine at the former La Mascotte in Commack, told Northforker in an interview earlier in 2024. “My mentor, Jean-Claude [Denner, of La Mascotte], when he was upset with [a customer], he would say, ‘Go tell them to eat at a hospital.’ It was a joke.”
Singlemann graduated from Johnson & Wales University in 1984 with a degree in culinary arts and had a long career in restaurants, including Giorgio’s in Baiting Hollow and a 23-year stint as executive chef of Watermill Caterers in Water Mill, before joining Peconic Bay Medical Center in 2018. He was hired as part of a Northwell Health initiative to overhaul the culinary experience at the system’s hospitals. Since his arrival there, the food selections at Peconic Bay Medical Center have been chosen more like those on a restaurant menu, with seasonal cuisine, locally sourced ingredients and made-to-order items.
Earlier this year, Singlemann was honored by Slow Food USA’s East End branch with a Snail of Approval, a coveted culinary award given to businesses that represent the organization’s ideals that excel in sourcing, environmental impact, cultural connection, community involvement, staff support or business values.
The Snail of Approval is no small achievement for any business, let alone a major medical center that has to produce large volumes of food in a timely manner for patients with various dietary and nutritional needs. Singlemann was nominated for the award by Ralph Reinerstsen, a Slow Food board member who had been a patient at the hospital and was blown away by the food.
“I left here both times in such a positive manner,” he said during a ceremony at the hospital in August. “I was treated better than at some restaurants. The food was — that’s the criteria we use — the food was Manhattan good.”
PBMC is the first business of its kind to receive the award, according to its president, Amy Loeb. “We are the first organization — non-restaurant group — to receive this!” she said. “It’s just awesome. And Chef Chris is such a caring, wonderful human being and [because of] the people that surround him in the kitchen and the people that are taking orders and delivering the food … It’s such a culture of caring in that department, with Chef Chris setting the example.”
Tara Anglim, head of patient experience at PBMC, said that feedback from patients has become more positive since Singlemann began his tenure at the hospital. “I’ve worked here for 12 years, and to see its transformation is exceptional,” she said. “One of the biggest complaints people used to have was about the hospital food … People are just so blown away by the culinary experience that we are able to provide under Chef Chris’ leadership.”
Families and loved ones of patients are also welcome to enjoy the food on offer, which includes filet mignon, seasonal soups and pot de crème — among many other choices — for just a small $5 fee.
“For me and my team, it’s just validating everything that we’ve been shooting for,” Singlemann told Northforker, “that all our efforts are making a difference.”
