Chef Tracey O’Dell has spent nearly her entire life making countless seniors happy, healthy and well fed by cooking great food. Tracey started baking homemade apple pies at age 12 under the guidance of her mother who was a director of nursing at a health care facility. Her first job was working in a nursing home at age 15. She started as a dishwasher, advancing to become a prep-cook at 18, full supervisor cook at 22, and head chef at 25.
Born in Memphis TN in 1983, DeMarcus Hill began his life's journey to become a humble proclaimed chef. "I've never liked being called a chef. Having a title as a chef implies that you are the best at what you do, and I know that I haven't gotten there yet" DeMarcus says. He was the oldest child and began helping with the cooking for the family at age 4.
Cesar started cooking in Mexico professionally 25 years ago. He has been cooking in the senior living industry for the past 19 years and started working with Capital Senior Living in 2011 when they acquired the Walnut Creek community. His specialty is Mexican food such as enchiladas and homemade tortilla chips, but he is also just as famous for his specialty sauces, fried chicken, pork chops and meatloaf dishes and is well known for making breakfast burritos for many marketing events.
Chef Lindsay has had a passion for cooking and the culinary world from a very small age. She became curious of the culinary world watching and helping her mother cook and watching the food network with her as a small child. Growing up in Los Alamos, New Mexico, she was enveloped in a culinary rich environment surrounded with unique, colorful flavors and robust spices.
Chef Michael Hudson, here at Spring Meadows at Summit, has been cooking professionally for 30 years. Prior to his employment here, he owned his own restaurant called, “Hudson Place” in his hometown of Montclair, NJ for 14 years. Hudson Place was voted “Best Young Chef of the Nineties”, by the New York Times.
Oak Non Anderson grew up in small farming community in South Korea. She was a middle child of six brothers and sisters. When Oak Non was a girl she went to school and helped work on the family farm. Her village was nestled in beautiful mountains at the end of a long rough gravel road. Since leaving, the town has been discovered. Oak Non visited in 2013 and found the area recreated with hotels, restaurants and a golf complex. The entrance to a national park is only a mile from her mother's home.
Chef Juan says “What I like most about this industry is my opportunity to give back to the seniors. I respect their history and each individual story that they share with me.” I enjoy the mix of heritage and the challenge of cooking for so many moms.” Juan says that he plans to continue to work in this industry for as long as he is able. “I love what I do!”
Chef Linda Hofer has been a culinary wizard for a better part of 40 years and still states “My best years are ahead of me, as I continue to learn and grow in my art.” She joined the management team at The Waterford at Ames almost two years ago and has completely transformed the dining experience by creating brilliant culinary masterpieces day in and day out.
Chef Jerry, at The Waterford at Fitchburg, has been in the restaurant business for 50 years and has been cooking professionally for 40 years. He began his career at just nine years old as a dishwasher and has remained in the business since then. “I found a home here and enjoy watching people smile after a great meal.”
The Wellington at North Richland Hills has a number of strengths that make it a wonderful place to live. One such strength is the Food Service Director, Alfonso Belman. Alfonso’s passion is to cook homemade food as well as cooking new recipes from different cultures all around the world. What he likes most about his job is the personal satisfaction he feels when his residents are happy and satisfied with the food he prepares for them.