Riverwood Healthcare Center is pleased to welcome Erik Rasmussen as Culinary Manager, bringing more than two decades of culinary leadership experience and a passion for hospitality, innovation, and exceptional dining experiences.
Erik’s culinary career has been built through hands-on experience and a commitment to continuous learning. Throughout his career, he has sought opportunities that challenged him to expand his culinary expertise and develop new skills across a variety of dining environments.
Prior to joining Riverwood, Erik built a distinguished culinary career spanning more than 20 years in the Minneapolis area, leading kitchens ranging from food trucks and casual dining establishments to upscale fine dining venues. After relocating to the Brainerd lakes area to raise his family, he served as Executive Chef at Ruttger’s Bay Lake Resort and later as Regional Culinary Director and Executive Chef for Grand View Lodge in Nisswa, where he led extensive banquet and catering operations. Erik also spent four years as General Manager and Chef of Croft Kitchen in Crosby, further expanding his leadership and hospitality expertise.
In his new role, Erik will oversee culinary operations at Riverwood, working to enhance the dining experience for patients, visitors, and staff.
“My personal philosophy is that how you do some things is how you do all things,” Erik said. “I’ve always believed in pushing the boundaries of what’s possible while never losing sight of hospitality. To me, hospitality is about making people feel comfortable, welcomed, and cared for. That philosophy aligns perfectly with Riverwood’s commitment to compassionate, personalized care, and I’m excited to be part of that mission.”
Carla Zupko, Chief Nursing Officer, said Erik’s leadership approach makes him a strong addition to the organization.
“Food plays an important role in the healing journey and overall experience of our patients, and visitors,” said Carla. “Erik brings not only extensive culinary expertise, but also a genuine commitment to hospitality and service. His focus on quality, innovation, and creating a welcoming environment aligns beautifully with Riverwood’s patient-centered culture, and we are excited to have him leading our culinary team.”
Outside of work, Erik enjoys spending time with his two daughters. His interests include health and fitness, mountain biking, stand-up comedy, and film. While cooking remains a lifelong passion, he jokes that he is still working to impress his young daughters with his culinary skills.
“Erik’s experience, creativity, and dedication to hospitality make him a tremendous asset to Riverwood,” said Carla. “We are excited to see the positive impact he will have on our culinary services and the experiences of those we serve.”