Description
Rogelio Gonzalez Lara & Ayanna Campbell, MS, RD, LDN
St. Jude Children’s Research Hospital
Memphis, TN
Rogelio Gonzalez Lara
Chef Rogelio Gonzalez Lara
Sous Chef at St. Jude Children’s Research Hospital | Memphis, TN
Native from Monterrey, México
Chef Lara discovered his passion for cooking early in life through family gatherings where meals brought everyone together. At just 14, he began working in a small restaurant, sparking a professional journey marked by dedication, creativity, and discipline. Though he initially pursued a degree in Chemistry, Chef Lara ultimately followed his passion and studied Culinary Arts at the Culinary Institute of Monterrey. There, he developed his skills across various cuisines and cultivated a refined culinary sensibility.
Following his education, Chef Lara worked at Vinoteca in Monterrey, a Delicatessen Bistro, where he created wine-paired dining experiences, courses for sales staff which significantly improved the satisfaction of our customers, and taught guests about food and wine. In 2016, he traveled to Sierra Leone as a volunteer to develop pastry and baking programs addressed to a vulnerable community the challenge was to make it self-sustainable, also contributing to the design of culinary schools in low-income areas. In 2018, he led the kitchen at Distrito Mexico in Zaragoza, Spain, where he introduced an innovative Mexican menu and launched initiatives to reduce food waste and boost profits. During the pandemic, he played a key role in adapting the restaurant’s model to include takeout and centralized production which supplied 4 additional gastronomic concepts.
Since 2022, Chef Lara has served as Sous Chef at St. Jude Children’s Research Hospital in Memphis, TN. He is currently directing food service operations at Domino’s Village, a facility that hosts patients and families. In addition, his work is focused on optimizing the room service and enhancing communication across departments to improve patient satisfaction.
Chef Lara sees cooking as a universal language- means of storytelling and forging human connections through food. His career reflects a deep commitment to culinary excellence, innovation, and social impact.
Ayanna Campbell, MS, RD, LDN
Ayanna Campbell, MS, RD, LDN is a registered dietitian, wellness coach, and emerging leader at the intersection of food and holistic transformation. With a Master’s degree in Human Nutrition and a professional role at St. Jude Children’s Research Hospital, she brings knowledge from outpatient nutrition and food service dietetics while actively reimagining what it means to nourish beyond the plate.
Ayanna blends evidence-based nutrition with behavior change, spiritual alignment, and fitness coaching to help individuals become the highest version of themselves. As a wellness advocate and nutrition educator, she sees food as both fuel and medicine—capable of transforming bodies, minds, and lives.
Currently expanding her skillset in culinary systems management, Ayanna is committed to innovating within healthcare food service, using food as a tool for both performance and purpose.
Passionate about flavor, function, and cultural roots, she is honored to compete alongside her culinary partner in this year’s AHF Culinary Competition. Together, they aim to create dishes that not only taste good but carry meaning—centered in resilience, innovation, and the power of food to heal.
Rooted in Memphis, TN, Ayanna is proud to represent a city rich in soul, story, and strength. With every step, she’s redefining the role of the modern dietitian: not just as a food expert, but as a coach, guide, and architect of whole-person wellness.