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Patient-Centered Care

Hospital Chef Keeps It Local

GRMC Chef Lyle displays locally grown produce used in his menu. Chef Lyle Bolyard in charge of meals at Gila Regional Medical Center (GRMC) is keeping the menu as local as possible. He has plans on using Southern New Mexico grown foods like green chilies, tomatoes and other veggies, in more of his made-from-scratch meals. So GRMC Courtyard Café visitors could get the picture, Bolyard created and is pictured with a display of the locally-grown produce used in the menu selection on Tuesday, September 25th. "Hospitals are a place where people go to feel better. Fresh and local is healthier and is the right thing to do for our environment, for our patients, and for our employees," says Chef Lyle. Gila Regional is a county-owned not-for-profit medical hub that employs over 700 caregivers.