Charleston, South Carolina, September 16, 2021 — Ashley Hall is pleased to announce a new dining partnership with Lexington Independents, a chef-centric culinary management company that specializes in providing fresh, healthy, and innovative dining experiences for students.
Lexington’s focus on overall wellness aligns with Ashley Hall’s Food Philosophy which encourages the use of more locally sourced ingredients. Lexington sources seasonal offerings for local farms and incorporates familiar ingredients that appeal to all ages.
The team is led by Executive Chef Bobby whose credentials include an AA in Culinary Arts from Johnson & Wales University Providence. Students and faculty will enjoy a cold bar that will offer a wide variety of fresh salads and sandwiches in addition to hot entrees like delicious spaghetti with meat sauce and savory chicken with hand-peeled mashed potatoes.
On the selection and partnership with Lexington, Ashley Hall Head of School Jill Muti says “Lexington Independent’s attention to food quality and wellness make them an excellent choice to execute our Dining Program. Best of all, Lexington has a strong reputation in creating flavored menus for pallets of all ages. We look forward to welcoming them to campus.”
Healthy eating patterns are essential for students to achieve their full academic potential, complete physical and mental growth and lifelong health and wellbeing. Lexington’s new BeWell wellness approach has been designed to support nutrition education within schools. BeWell offers a behavior-based, nudging approach and nutritious recipes that help students make the best food decisions to fuel them throughout the day and build lifelong, healthy eating habits. When you see the blueberry icon on the menu, you will know it is part of the BeWell program. BeWell menu options include three out of five: • Plant-based • Healthy fat • Lean or plant-based protein • Limited added sugar • High fiber or probiotic diet Our BeWell recipes will always: • Be trans fat-free • Use minimally processed ingredients • Be mindful of added sodium and portion size.
We’ve added new menu choices from an extensive and exciting library of recipes created by our many chefs who innovate in our test kitchens.
Meet Bobby Molinar
Bobby grew up in Cape Cod and started working in kitchens at age 12 as a dishwasher at his mother’s restaurant. His education is an AA in culinary art where he attended Johnson & Wales University in Providence. In addition to being a Chef, he spent several years as security touring with the Boston Band “New Kids on the Block.” Bobby has been in Charleston, SC for 20 years where he was a head chef at Southend Brewery and Smokehouse. And has done hundreds of catering events abroad the battleship USS Yorktown currently docked in the Charleston Harbor. Bobby also has skills in banquet experience, kitchen management, catering & labor cost analysis.
Media Contact
Trent Krupica
Director of Marketing
(304) 218-8046
trent.krupica@elior-na.com
