(Charleston, SC, February 11, 2019) As Bishop Gadsden Episcopal Retirement Community continues to evolve and positively respond to the market changes in the senior living industry, the following new leadership positions are announced.
With a focus on culinary and hospitality at the forefront of Bishop Gadsden’s vision for excellence in senior living, the culinary team led by experienced chef and previous restaurant owner Jim Epper, welcomes new Executive Chef Ryan Bentley and Sous Chef Stephanie Wampole.
Ryan Bentley was previously Executive Sous Chef for Kiawah Island Club’s Voysey’s at Cassique, Chef Tournant with Peninsula Grill, and opening and Executive Chef with Brasserie Gigi in Charleston, SC. Before his time in Charleston, Ryan was Chef de Cuisine at Harpers Restaurant Group in Charlotte, NC, and Executive Chef for Pearls in Great Barrington, MA. In addition to his more than 15 years of experience working in fine-dining kitchens, Ryan, received his degree in Culinary Arts from Asheville-Buncombe Technical College.
Stephanie Wampole joins Bishop Gadsden from Kiawah Island Resort’s Atlantic Room where she served as Sous Chef since 2016. Prior to coming to Charleston, Stephanie was Head Chef at Bacchus Wine Bar in Milton, DE, and served in the kitchens of Harrington Raceway & Casino and Outlook at the Duncan Center in DE, as well as The Inn at Perry Cabin in MD. Stephanie received her Bachelor of Arts in Interpersonal Communication from Salisbury University and a Certification in Culinary Arts from Wor-Wic Community College.
Ryan and Stephanie join Stuart Grayson, Executive Sous Chef, Anna Abram, Executive Pastry Chef, and Sous Chef Ken Humberg. Stuart, a 1988 graduate of Johnson and Wales and an award winning ice sculpture artist, has been with Bishop Gadsden for a total of ten years and has more than 30 years of professional culinary experience. Anna received her Bachelor of Science in Communications in 1997 from the University of Tennessee, and an Associates Degree in Culinary Arts from the Culinary Institute of Charleston at Trident Technical College in 2013, and has been working as pastry chef and baker since 2012. Ken Humberg has been with Bishop Gadsden since March of 2016.
Bishop Gadsden is also pleased to announce two senior staff promotions.
Jonna Cook has been named Director of Health Services, where she will oversee the administration of Bishop Gadsden’s assisted living, skilled nursing, and memory support/Alzheimer’s care. Jonna has served Bishop Gadsden for 12 years, advancing steadily from staff LPN, to shift supervisor, to Resident Care Supervisor and most recently Director of Assisted Living for the past five years. In 2018, Jonna completed her Master’s degree in Organizational Management with a concentration in Healthcare Analytics from Charleston Southern University. Jonna also holds a Bachelor of Science in Organizational Management with a concentration in Healthcare Management. In addition to being a Licensed Nurse, Jonna is a dually licensed administrator for both Nursing Home and Community Residential Care Facilities. She has also served as a surveyor for the Commission on Accreditation of Rehabilitation Facilities (CARF) for the past three years.
Katie Jayne has been named Director of Community Life and Compliance. With 13 years of service to Bishop Gadsden, and ten years as a CARF surveyor in the US and Canada, her leadership and experience in quality improvement processes made her a natural choice to head up Bishop Gadsden’s Community-wide Corporate Compliance efforts. Katie achieved her certification as a Professional Compliance Officer in 2018 and was designated as Bishop Gadsden’s Compliance Officer. Additionally, BG Connections, Bishop Gadsden’s Home Care Program will now function as an operating department within Community Life Services, providing enhanced administrative support and collaboration opportunities. Katie received her Bachelor of Science in 2003 from the College of Charleston is a dually licensed administrator for both Nursing Home and Community Residential Care Facilities.
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