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.”