Diana originally started at The Waterford at Carpenter's Creek, a sister community to The Waterford at Creekside, and was promoted to the Food Service Director position when Creekside opened 20 years ago! If you ask everyone what her signature dish is, you will hear a unanimous "chicken salad!”
Curt Holloway, Food Service Director at The Woodlands of Columbus, goes above and beyond to ensure that all residents have a wonderful dining experience and we are lucky to have him as part of our team. Curt has been with The Woodlands of Columbus for nearly a decade now, but his start in the culinary world was unique in it of itself.
The Waterford at Baytown is a great place to work and live, and Food Service Director/Chef Scott Steinbeck takes great pride in making sure it not only stays that way, but continues to improve. "I strive for excellence each day, and ask that of my staff as well; our residents deserve nothing less than our very best."
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.
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.