The Chef at The Remington at Valley Ranch, Joyce Draught, was born and raised in Dallas, TX., and has been in the community for 8 years. She has over 35 years of culinary experience as well as an extensive background in modified dietary programs.
In her career, she has worked with numerous dieticians in rehabilitation and specialty hospitals. She has also worked with many Chefs from Philly to Las Vegas and in some of Dallas’ most upscale restaurants before settling into the senior living industry.
With a downhome cooking preference of simple comfort foods with a flair, Joyce works with a team of four experienced cooks at The Remington who also bring an array of culinary excellence to this community. One, from the Ivory Coast, has been with the community for 12 years and brings a collection of flavors to our meals. One has professional training at Le Cordon Bleu and one is from Dallas’ very own Martini Ranch, while another has experience from several restaurants such as the Highland Park Cafeteria.
“About 90% of the meals we prepare at The Remington are made from scratch including our Sunday Brunch featuring eggs made to order. A resident favorite, and one of our signature meals, is the Low Country Boil. This is prepared similarly to a crab boil, but uses shrimp, kielbasa, red potatoes, corn on the cobb and fresh lemon and herbs, all served in a seafood stock.
While our team prepares many popular meals, we continue to search for and create new menu items to keep our residents happy with our meal service here at The Remington at Valley Ranch.”
Joyce Draught, Food and Beverage Director