DISHED Senior Living Dining Innovation Awards Recognize Excellence
WTWH Healthcare, a vital member of WTWH Media, LLC, enthusiastically presents the inaugural DISHED Senior Living Dining Innovation Awards Class of 2025. This prestigious program aims to honor those who are pioneering change in senior living dining by showcasing their remarkable contributions.
Transforming Senior Living Dining Experiences
The DISHED awards shine a spotlight on the visionaries within the senior living sector. These innovators are not just chefs; they are designers of unforgettable dining experiences. From reinventing traditional menus to incorporating advanced technology and operational models, their efforts significantly enhance the quality of life for seniors.
According to Tim Mullaney, the VP and Editorial Director at WTWH Healthcare, the awardees exemplify the best of senior living. They are committed to creating menus and experiences that nourish not just the body but also the spirit. Their work supports industry goals, helping to increase occupancy rates while enhancing public perception of senior living.
Highlighting Key Award Categories
This year, the awards are divided into notable categories, each recognizing significant contributions to dining within senior living.
Culinary Canvas
This category recognizes leaders who excel in marketing dining programs through innovative channels. Each honoree is dedicated to showcasing the culinary offerings in ways that resonate with residents and their families.
- Anthony Polito - Vice President of Hospitality, Harbor Retirement Associates
- Ignacio Jacobo - Director of Dining Services, The Aspenwood Company
- John Pietrangelo - Vice President, Food & Beverage, LCS
- Marisol Huizar - Culinary Services Director, Sunny Rose Senior Living
- Picasso Petion - Culinary Services Director, Maplewood at Strawberry Hill
- Scott Edmunds - Executive Chef, Brookdale Senior Living
Elevating the Experience
Innovators in this category are recognized for their enhancements in programming and service aspects, specifically aimed at enriching the overall dining experience for seniors.
- Aking DeLeon - Dining Director, Juniper Village at Newark, Juniper Communities
- Joe Hassel - Vice President of Facilities, Planning & Construction, Presbyterian Living
- Larry Atwater - Executive Chef, Sage Oak of Denton
- Laura Holdsworth - Dining Director, Brookdale Senior Living
- Lorenzo Nolasco - Culinary Services Director, Oak Cottage of Santa Barbara
- Matthew Steele - Director of Food & Beverage, The Springs Living
- Paul Lemke - Director of Food & Beverage, The Springs Living
- Richard McCreadie - Executive Chef, Inspir Embassy Row
- Ryan King - Vice President of Culinary Services, The Arbor Company
- Steven Weintraub - Executive Chef, Inspir Carnegie Hill
- Tom McGuigan - Executive Chef, CCL Hospitality Group
- Victor Casado - Culinary Director, Northbridge Companies - Stone Hill at Andover
- Woo Seo - Culinary Services Director, Aegis Living
Operational Optimizer
This category highlights those implementing innovative operational strategies to enhance efficiency, improve financial performance, and foster robust workforces while ensuring resident satisfaction remains paramount.
- Ashley Garnett - Dining Services Director, Benchmark Senior Living
- Benno Garwood - Director of Food & Beverage, The Springs Living
- Brian Gallo - Corporate Director of Dining Services, Priority Life Care, LLC
- Corrine Montiel - Senior Culinary Services Director, Westminster Terrace Senior Living
- Jason Smith - Food & Beverage Director, The Springs Living
- Missy Raponi - Dining Services Specialist, Benchmark Senior Living
- Nick Paxton - Dietary Director, The Gables of Westerville
- Pretoria Cheely - General Manager, Sodexo
- Steve Serdar - Vice President of Culinary & Hospitality, Presbyterian Living
- Wanda Manzueta - Director of Dining Services, CCL Hospitality Group
Palate Pleaser
This category honors chefs and professionals who innovate through menu design, ingredient selection, and culinary techniques that redefine dining experiences.
- Angel Bravo - Culinary Services Director, Astoria Park Senior Living
- Guy Tino - Dining Services Director, Benchmark Senior Living
- JP Hascoat - Executive Chef, Peconic Landing
- Lacey Rainey - Food & Beverage Director, Benchmark Senior Living
- Larry Campbell - Executive Chef, The Palace Group
- Lucas Pettway - Culinary Services Director, Maplewood at Darien
- Patrick Armstrong - Culinary Director, Northbridge Companies - Avita of Stroudwater
- Petros Kyriazis - Chef, Trico LivingWell
Partner in Innovation
This final category acknowledges those supporting senior living dining programs in a vendor role, emphasizing their contributions to enhancing innovation within the sector.
- Matthew Thompson - Chief Culinary Officer, Restaura Hospitality Group
Conclusion: A Testament to Excellence
The DISHED Senior Living Dining Innovation Awards Class of 2025 serves as a testament to the unmatched dedication of individuals transforming dining in senior living. By recognizing talents and innovations from various facets of the industry, the awards not only honor achievements but also inspire future endeavors. This event promises to set a benchmark for culinary excellence and operations in the senior living dining sector for years to come.
Frequently Asked Questions
What are the DISHED Senior Living Dining Innovation Awards?
The DISHED awards recognize innovative individuals in senior living dining, spotlighting culinary excellence and operational improvements.
Who is hosting the DISHED Senior Living Dining Innovation Awards?
The awards are hosted by WTWH Healthcare, a division of WTWH Media, LLC.
What is the goal of the DISHED awards?
The awards aim to honor visionaries who improve dining experiences in senior living, reflecting their impact on community satisfaction and business success.
How are award recipients chosen?
Award recipients are selected based on their creativity, operational excellence, and contributions to enhancing the dining experience for seniors.
In what categories are the awards presented?
The awards are presented in multiple categories including Culinary Canvas, Elevating the Experience, Operational Optimizer, Palate Pleaser, and Partner in Innovation.
