South Georgia Medical Center Executive Chef Reginald Donaldson received the Willis Williams Spirit of Service Award for Culinary Excellence from Morrison Healthcare, a leading contract food and nutrition services company for hospitals and health systems across the United States. Donaldson is the first recipient of this award which honors the late Willis Clay Williams, Sr., one of Morrison’s Corporate Executive Chefs who enjoyed a 32-year career at Morrison.

Donaldson was nominated for the award by SGMC and competed against a dozen finalists from across the nation. He was selected for his ability to deliver flavor with wellness in mind, incorporating great-tasting, healthy food for patients, visitors and staff at SGMC. Notable achievements from the past year include lowering food cost by 6 percent, developing two team members through participation in chef certification programs, and conducting daily patient rounds without fail.

“Reggie always finds a way to get it done without sacrificing quality and has incorporated the Morrison’s Mindful Choices Wellness Platform into his mainstream operation,” says Curt Seidl, Vice President of Corporate Culinary Services at Morrison Healthcare. SGMC Chief Operating Officer Andrew Flemer, concluded by saying, “Reggie exemplifies not only the best Morrison has to offer, but he is also an ambassador of the teamwork cultivated at South Georgia Medical Center to enhance the patient experience. This is one of 22 awards received by SGMC in the last year, truly demonstrating SGMC’s commitment to serve as the region’s premier health system and destination for health care!”