Executive Chef, Touchmark on Saddle Drive
Chris joined the Touchmark team in 2015 seeking an opportunity to grow as an Executive Chef and work with a different population. Since then he has learned the inner workings of serving residents and how to listen to them to create unique menus that take into account their diverse needs and preferences.
What keeps you at Touchmark?
The strong sense of camaraderie among residents and staff.
What is your favorite part of the day?
At the end of the day, I know we have made a difference in residents’ lives.
What is your favorite dish to make?
It’s a toss-up between a good Hungarian goulash or chicken and dumplings. When cooking for residents, I enjoy making our surf-and-turf dinner: USDA choice roasted and carved beef tenderloin and cilantro lime shrimp satay with seasoned asparagus, baked potato, and baklava for dessert.
If you could describe Touchmark in one word, what would it be?