More Than a Meal: The Culinary Artistry at Grand Living
Grand Living Florida
For more information about the author, click to view their website: Grand Living
Jul 24, 2024
Florida - Sarasota, Bradenton & Charlotte Counties
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The Maestro: Chef Michael Bokosky
Chef Michael Bokosky, the National Director of Culinary Operations at Grand Living, brings over 25 years of unparalleled experience to the table. His journey began in Baltimore, MD, where he attended culinary school at age 20. His career, spanning fine dining, hotels, and senior living communities, has been marked by a relentless pursuit of culinary excellence.
“I really like the idea of nature being the star in ingredients and it’s a chef’s responsibility not to mess them up. I also like grilling and smoking because they are such primal forms of culinary,” says Chef Michael. His philosophy is evident in every dish served at Grand Living, where fresh herbs, locally sourced ingredients, and creative menus make every meal a unique experience.
A Symphony of Talents
Each executive chef at Grand Living brings his/her unique flair and dedication to the culinary program. Their daily responsibilities and perspectives offer a glimpse into the heart of what makes dining at Grand Living so exceptional. Each chef’s unwavering dedication to excellence guarantees a fulfilling dining experience for every resident and guest, including those with special dietary needs. Here are some of our talented executive chefs.
Chef Austina Smith at Grand Living at Bridgewater
Chef Austina’s culinary journey began after graduating from Kirkwood College, where she quickly rose through the ranks at the Crown Plaza in Cedar Rapids from a prep cook to a chef. Her career then took her to Aramark at Rockwell Collins and later to Bon Appetit at Cornell College in Mt. Vernon. In 2018, she brought her extensive experience and passion for cooking to Grand Living at Bridgewater as the Executive Chef.
Chef Austina starts her day by greeting her staff and ensuring everyone is comfortable with their roles. Her duties range from administrative tasks to being on the line, prepping menus, and checking inventory. “The relationships we can build with the residents, their families, and fellow staff throughout our time at Grand Living is the best part of the job. It is a gift,” says Chef Austina. Her ability to tailor the culinary experience to the needs of the residents, combined with her deep sense of community, makes her an invaluable part of the team.
Chef Rick Wells at Georgetown
With over twenty years in senior living and healthcare, Chef Rick has cultivated a diverse and impactful career. His path to success included roles such as District Manager for Dining in Healthcare, managing 19 properties, and Senior Food and Beverage Director in high-end senior living, where he served as a national trainer for executive chefs. His extensive experience includes managing large, complex operations in Oklahoma City, and serving as the executive and regional chefs for senior living and hospitals across the Northeastern US. Additionally, Chef Rick has honed his skills at two popular French fine dining restaurants and the Saratoga Racecourse.
At Grand Living at Georgetown, Chef Rick begins his day by greeting residents, staff and preparing for the day’s services. His tasks include menu development, food ordering, and overseeing dinner service. “The best part of the job is that the company’s foundation, vision, and principles are all in line with my values,” says Chef Rick. His commitment to quality and presentation ensures that every meal is a delightful experience for the residents, making him an integral part of the Grand Living community.
Chef Tim Pheasant at Grand Living at Lakewood Ranch
Chef Tim graduated from Johnson & Wales University in Charleston, South Carolina. He spent 14 years in the hotel business, working for two different 4-star hotels before transitioning to senior care. After 17 years at a local Continuing Care Retirement Community (CCRC), he joined Grand Living, bringing his experience and talent to creating exceptional dining experiences.
At Grand Living at Lakewood Ranch, no two days are the same for Chef Tim. His responsibilities range from menu planning and placing orders to prepping for the line. “The best part of my job is the residents. It is a privilege to cook, craft, and create menus for them,” he shares. Chef Tim’s creativity shines during holidays and special events, where he delights residents with ice carvings, seafood feasts, and elaborate themed dinners.
Chef Scott Bennett at Grand Living at Tamaya
Chef Scott, a Michigan native, has built an impressive culinary career after attending Michigan State University and graduating with honors from The Culinary Institute of America in Hyde Park, New York. His expertise has been honed at exclusive resorts, hotels, and private clubs across the U.S. Beyond his culinary ventures, he has contributed to the field as a Culinary Instructor and Program Director at First Coast Technical College in St. Augustine. He works closely with The American Culinary Federation as an Approved Certification Evaluator and an Accreditation Site Evaluator for secondary and post-secondary culinary programs in the U.S. He has also competed in and coached teams to win numerous culinary competitions.
For Chef Scott, a typical day at Grand Living at Tamaya begins at 4:30 am, with him arriving by 5:30 am to start his work. Chef Scott has experience in all stations and meal periods, emphasizing the importance of training both new and senior staff. “In between monitoring food production and presentation, my daily duties include menu development, purchasing, monitoring spend-down budget, always cleaning, general kitchen maintenance and organization,” shares Chef Scott. “Working with all our culinary staff with the direction of pleasing our residents in all aspects of hospitality, and supporting our staff to go above and beyond are the best parts of what I do.” Chef Scott’s dedication to training and excellence, combined with his versatility in the kitchen, makes him a cornerstone of the culinary team at Tamaya.
Dining Venues: A Variety of Experiences
Aside from our exemplary culinary team, each Grand Living senior living community boasts three unique dining venues: casual, bistro, and formal dining. This variety enhances the dining experience, offering residents the choice of a relaxed meal, a vibrant bistro atmosphere, or an elegant formal dining experience. These venues are designed to cater to diverse tastes and preferences, ensuring that every meal is a memorable one. We even have a private dining room for those special moments and occasions a resident can celebrate with friends and family.
IN GRAND TASTE®: A Culinary Journey Like No Other
Grand Living’s IN GRAND TASTE® program is more than a dining service; it’s a culinary journey led by passionate chefs dedicated to excellence. Under Chef Michael Bokosky’s expert guidance, the chefs create a dining experience that is as varied and delightful as the residents they serve. With every meal, Grand Living reaffirms its commitment to providing FIRST CLASS HAPPINESS® that resonates with love and creativity.
You can find out more about these creative masterpieces, our luxury amenities, and the sophisticated lifestyle at Grand Living by signing up for an exclusive tour of any of our communities.
- To view the original version of this article visit grandliving.com/blog/more-than-a-meal-the-culinary-artistry-at-grand-living/
- Seniors Blue Book was not involved in the creation of this content.
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