As a part-time grill cook in high school, Chef James Boyd noticed how food made people happy. “I enjoyed the comments from customers who loved my food, and that’s when I knew I found my calling,” he says. In his medical center café, Chef James spends time in the serving area so he can continue his practice of listening; with a diverse population of guests, he strives to feature a great selection of regional and international foods. When crafting new recipes, he chooses fresh and local ingredients and uses colors, tastes and textures to create delicious, nutritious dishes.