Food plays a crucial role in our lives, and for Grand Oaks’ Executive Chef Andrew Conlin, it is more than just that – it’s his entire career. Every day, Grand Oaks residents enjoy delicious meals crafted from carefully chosen ingredients by Chef Andrew and his team. Chef Andrew has over 17 years of experience in senior living dining and has been a valued member of Grand Oaks since 2009.

Discover more about Chef Andrew Conlin and his role at Grand Oaks in our Q&A below.

Tell us about your professional background. 

Chef Andrew: “I attended the Culinary Institute of America in Hyde Park, New York. I served my apprenticeship at Todd English’s Olives in New York and, from there, went to work for chefs like Charlie Trotter of Chicago, Steven Stewarts, Charlie Marlin’s Grand Haven, and Jimmy Schmidt’s Rattlesnake Club of Detroit. I then pursued my own path as an Executive Chef working in cities like Grand Rapids, Chicago, and Washington, DC.”

How would you describe your role/responsibilities? 

Chef Andrew: “My role and responsibilities at Grand Oaks involve wearing many hats. As a kitchen employee, it’s important to stay focused and flexible. Situations can change at a moment’s notice, and you must be able to adjust and adapt.”

What does an average day look like for you?  

Chef Andrew: “My day looks different every day. Between orders, prep, menu development, and execution of service, anything seems to be possible. Having a balanced staff and a team that is focused on the same goal helps to alleviate issues that may come up. An average day is being flexible.”

What kind of meal options are available for residents?

Chef Andrew: “At Grand Oaks, we take pride in our variety of high-quality meal options, including prime aged filet mignon, Maryland-certified jumbo lump crab cakes, Ora King salmon, and marinated free-range organic chicken breast. We offer a rotating weekly menu that changes 52 times a year, allowing us to maximize our seasonal offerings.”

Where do you source ingredients from?

Chef Andrew: “Most of the beef we get comes from a ranch in Missouri and is raised on a regulated diet with no growth hormones. The fish is all wild-caught and is only out of the water for 24 hours before we serve it. The poultry and lamb are sourced from Pennsylvania, our pork is from North Carolina and Virginia, our smoked meats are from Williamsburg, Virginia, and the majority of our vegetables come from the Shenandoah region of Virginia.”

How do you come up with new menu ideas?

Chef Andrew: “I work within the season to utilize the most relevant ingredients available. This, in turn, allows us to offer the best possible products to our residents and family members. We are not a heat-and-serve culinary team.”

What elements do you consider when planning new menus?

Chef Andrew: “When planning menus, keeping residents’ favorite items in rotation is always important. I think a healthy balance in everything brings some peace to all involved.”

Do you accommodate dietary restrictions?

 Chef Andrew: “As far as dietary restrictions are concerned, we focus on fulfilling the residents’ specific requests. These requests are communicated to the dietary team and then shared with everyone involved in the execution.”

Do residents enjoy the food at Grand Oaks?

Chef Andrew: “I think the residents, for the most part, enjoy the different menu options we provide. Like everything in life, nothing is 100%; however, the general population seems satisfied.”

What is, overall, residents’ #1 favorite meal?

Chef Andrew: “Choosing one favorite meal is challenging – there are many. A few that come to mind are lobster roll, beef Wellington, grilled cheese, pork chops with sliced apples and demi-glace, rainbow trout with lemon, and rack of lamb.”

What was the most memorable feedback you’ve gotten from residents?

Chef Andrew: “A while ago, there were a handful of residents with whom I debated the quality and texture of Greek vs. Italian olive oil. I always remember that conversation with a smile.”

In your opinion, what differentiates Grand Oaks from other senior living facilities?

Chef Andrew: “A big difference between Grand Oaks and the competition is the team I have and their effort to produce a good product. Anyone can order nice ingredients, but it takes the team to follow through with the vision.”