It’s always fun to talk about our Chef here at Crescent Point. This culinary maestro has served six heads of state and many celebrities. His work portfolio contains extensive world experience spanning three continents and includes the countries of Switzerland, China, Canada, and the U.K.
Chef Don Bitter has been with Summit Point 4 years this March and in that time has transformed Summit Point dining into a nightly restaurant experience. Offering all “Chef prepared” selections from Summit’s “scratch” kitchen, the residents dine as if it’s their own private club.
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.