Chefs who make a difference

These 10 chefs are influential not only in their operations but their communities as well.

Richard Hoelzel, CDM
Corporate Executive Chef
Morrison Senior Living

Why Chef Richard?
According marketing department at Morrison Senior Living:

“Richard Hoelzel is a highly qualified chef with a diverse background and strong technical skills who has dedicated his career to inspiring others with his deep passion for food. In his current role as corporate executive chef for the Senior Living sector, Richard brings together the nutritional and culinary aspect of his craft. Richard truly understands that you do not have to compromise quality food offerings by making the food nutritious. Richard has developed outstanding relationships with our internal dietitians to drive our food philosophy and standards and ignite excitement in creating five-star quality dining experiences for the residents.

One of Richard’s strongest attributes is his ability to lead others. Richard has great vision and is able to communicate his vision to others and win them over with his contagious zeal for life. He inspires our chefs and managers to stretch themselves and continuously push the envelope in driving our standards and quality of service. When speaking in front of others in a training class or sales presentation, Richard has a commanding presence and captivates his audience. Richard leads by example and is very responsive to the needs of all his stakeholders. He is very committed as a servant leader and follows through on his commitments. He works tirelessly in serving our residents, managers and clients.
Richard’s passion for the training and development of others is evident in his approach to the support of our accounts. He is very hands-on and works side by side with our chefs and dietitians to ensure they understand how to execute on our brand promise. Richard possesses a strong ability to listen to the ideas and points of views of others and develop solutions to problems using different perspectives, all while leaving title and ego checked at the door.

In addition to Richard’s contribution to the Senior Living sector, he frequently reaches across sector lines to share best practices, break down silos and leverage his outstanding relationships to help everyone in the Compass family. Richard recognizes that together we are better and instills that philosophy with everything he does.”

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources