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

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Ideas and Innovation
culinary students teacher kitchen

We started a panel discussion with our cooks and FSD to give residents a chance to tour our kitchen (during nonproduction hours), ask questions and share insight on how we can improve. The residents love the casual time with our staff. We have seen complaints and problems diminish greatly, and have found that most times the client is lonely and just wants someone to show them some time and attention.

FSD Resources