Chef Shares Sentiments

As Culinary Director at The Boulevard Senior Living of St. Charles, I approach each day with passion, not just purpose. I face new challenges, hear new stories, and find fresh reasons to feel grateful. I’m excited to share how I arrived in this role, what fuels my dedication, and what a typical day looks like in our community. My work goes beyond preparing meals—it centers on building connections, creating purpose, and making a real difference where it counts.

Finding the Right Fit

I became a Culinary Director in senior living by intentionally shifting my career away from roles that offered little to no work-life balance. This decision was driven by the desire to bring meaning to my work while still prioritizing my own well-being.

My previous experience as an Executive Chef at another senior living company prepared me well for this role. That experience gave me insight into both the operations and relationships that matter most in this field.

Connections That Make a Difference

What I enjoy most about working in senior living is getting to know the residents. The connections we build make every day meaningful and memorable.

Each morning, I begin my day by grabbing a red and green Sani bucket—a habit I formed years ago when opening restaurants. It sets the tone for cleanliness, order, and readiness to face the day ahead.

For anyone considering a culinary career in senior living, my advice is simple: don’t take things personally. Instead, stay flexible, stay professional, and always keep your focus on the residents.

To me, success means being proud of my work while maintaining a healthy work/life balance. At the end of each day, I find the greatest pride in knowing I’ve contributed something meaningful—whether it’s a favorite dish, a heartfelt conversation, or a comforting moment. Thank you for welcoming me into your community and allowing me to serve at your table. I’m truly honored.