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.
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.
Chef David Simmonds along with Chef Alvaro Genovesi and Chef Kostas Vlachogiannis dazzle the residents of Spring Meadows Trumbull with a 4 star dining experience. David and his team believe that it is the special “extras” and efforts that they put into the culinary program that make it so successful.
The Chef at The Waterford at Pantego, Jeffery Stone, was born and raised in Dallas, TX. Jeffery brings with him over 22 years of experience in the hotel, restaurant and senior living industries. Jeffery is culinary certified and has worked along-side Chef Dean Fearing at Dallas’ Mansion on Turtle Creek. This is exciting, as Dean Fearing is known as the “Father of Southwestern Cuisine” as well as the host of a National television show airing on the Food Network.
At Summit Point in Macedonia, we prepare most menu items from scratch, including cutting some meat portions from bulk and use fresh herbs and produce. Two of the more popular dinner items are the braised short ribs of beef and the vegetable lasagna. The short ribs are braised for 14 hours along with many fresh vegetables. The braising liquid is then removed; the stock is separated, reduced and blended into the gravy for the meat. – The most tender meat you will ever eat.