Signature Dining: Comfort Food & Healthy Choices - A Five Star Experience
Elite Chefs


 

 

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Chef Alan Booze
Executive Chef, Meadowood Senior Living

Alan Booze, Executive Chef at Meadowood Senior Living was born in Ohio and raised in Kansas. He developed his love of cooking at an early age in the kitchen watching and working with his mother.

Alan states that his professional career started as line cook at the Opie Taylor restaurant in downtown Bloomington under then owner Tad DeLay. “Tad” who is an instructor at Ivy Tech Culinary Program, inspired me and helped develop my aptitude for a simple yet elegant style of food preparation. I then joined Upland Brewing Company to become the Kitchen Manager, but soon realized that the challenge in creating dishes was what I desired the most. Chef Booze started at Meadowood in 2002 and became Executive Chef in 2004. “One of the reasons I love Meadowood is because I am encouraged to be creative with many different flavors and I love that freedom. Getting to experiment with different menus and cuisines on a daily basis as well as for all our special events and parties makes working at Meadowood an ever-challenging enjoyable job.” When asked if he has ever been tempted to pursue other opportunities, Chef Booze responded “I have been approached about some other jobs and seriously looked into moving on, but when I look at what was offered I couldn’t leave. I have become attached to the residents and feel that I make a difference in their lives. I have watched Grandchildren grow up in the time I have worked here. That is something I can’t get anywhere else.” Chef Booze also appreciates the emphasis Five Star puts on quality food. “Five Star understands that a great dining experience is key to a fulfilling retirement.” Chef Booze has taught a culinary class at Ivy Tech College since 2015. He became a Five Star Elite chef in November of 2016 and enjoys helping Five Star showcase our commitment to exceptional retirement community cuisine participating in many special regional events and shares his knowledge with other aspiring Five Star chefs. 

Featured Recipes:

 

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Brandon Williams
Executive Chef, Five Star Premier Residences of Chevy Chase

Brandon Williams has had a lifelong love for the culinary arts. First sparked at age 13, his passion for gastro-excellence has driven him to grow into perhaps his most rewarding role as Executive Chef at Five Star Premier Residences in Chevy Chase.

After receiving a degree in Culinary Arts from Stratford University, Williams began his steady climb up the industry ladder. First as a manager at Burger King, then Marriott, until he soon found himself working at The Cosmos Club in Washington, DC under the tutelage of Executive Chef Bernard Meehan. There he learned the principles of fine French and American cuisine alongside his good friend and current Sous Chef Jeremy Sharpe.

When the opportunity presented itself to work under the guidance of world-renowned chef Jose Andres of Spain at his Bethesda tapas bar, Jaleo, Williams seized it. The knowledge he gained there has proven invaluable in his career, and was a major formative element of his culinary philosophy – “Domestic Chic.”

After his time at Jaleo, Williams became the Sous Chef at the Chevy Chase community, and two years later was promoted to Executive Chef. He took his new leadership role seriously, and leveraged it as an opportunity to not only challenge himself in the kitchen, but to help others develop their passion for the culinary arts. His excitement for nurturing up and coming talent was noticed, and Five Star management selected him as one the Elite 8 Chefs by Five Star to begin culinary training at the new Five Star Culinary Institute. Williams now enjoys traveling the country, engaging with students, and helping them grow. He looks forward to many more years stridently developing the Five Star culinary community for residents and employees alike.

Williams live in Gaithersburg, MD with his wife and three children.

Featured Recipes:

 

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Chef Charlie Hearn Jr.
Food and Beverage Director, Forwood Manor

Chef Hearn began working in restaurants at the age of 14 and graduated with Silver Medal Honors from the Academy of Culinary Arts in Mays Landing, New Jersey.

He served as a cake decorator and pastry chef at Philadelphia's historic Termini Brothers Bakery, and has lent his talents to Southern New Jersey's most prestigious country clubs, including Scotland Run Country Club and Woodcrest Country Club, working under renowned chef Tony Clark. Chef Hearn next took his passion to famous restaurant owner Steven Starr's El Vez Restaurant, serving as Sous Chef, before joining the Five Star Team. Chef Hearn has been at Five Star Senior Living for five years and is the reigning Delaware Chef Challenge Champion. 

"I would describe my cooking style as very modern and always try to incorporate fresh, local ingredients to delight our residents."

Featured Recipes:

 

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Chef Javier Rios
Food and Beverage Director, Five Star Premier Residences of Hollywood

As Food and Beverage Director at Five Star Premier Residences of Hollywood, in Hollywood Florida I oversee a ll food and Dining services operation on a daily basis, including ordering the food, managing all employees including scheduling, hiring, termination, and training. Also attend all committee s that involve the Food and Beverage Department. I have been employed at Five Star Premier for 6 years, but at this community for 21years.

Starting my career at 14 years old and Istill enjoy what I do.  My very first job was at an Italian Restaurant as a bus boy and within two years Iworked myself into the kitchen as a Saute Cook . As they say, 11the rest is history".

I am a very loyal employee, and have not had too many different jobs.  I credit a great deal of my success to having the opportunity to learn from some of the greatest chefs, including several Master Chefs from the Culinary Institute of America (CIA}, both in Napa Valley, California and Hyde Park, New York. This training was part of an innovat ive program that taught special Techniques of Healthy Cooking". This program was designed to help chefs to address the growing dietary and nutritional concerns of older adults while keeping food flavorful, interesting, and varied. In 2006 I earned my Certified Executive Chef credentials.

I enjoy preparing all types of meals. I am always challenging myself by always looking for and keeping up with what's new in the industry. I keep a very open communication between myself and the residents that I serve and take a lot of pride on being able to address their concerns quick ly and effectively .

Achievements/Accomplishments

  • 2001 Earned my Certified Dietary Manager Credentials .
  • 2004 Trained in Healthy Cooking Techniques for older adults.
  • 2004 & 2005 Televised cooking demo for local NBC channel 6 news. 2005 Trained in Hea lthy Cooking Techniques for older adults.
  • 2006 Earned Certified Executive Chef Credentials.
  • 2007 Trained in Healthy Cooking Techniques for older adults.
  • 2013 Worked w ith fellow Five Star Chefs on a recipe index for South Florida properties.

Featured Recipes:
 

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Chef Jullian Phan
Food and Beverage Director, Morningside of Belmont

Jullian Phan attended the Art Institute in Nashville, where he studied for a BA in Culinary Management.  Jullian also served 4 years in the military and was previously deployed to Iraq. He has always had a passion for cooking and his favorite cuisine to cook is Vietnamese.  While growing up, he learned to cook authentic Vietnamese food from helping and watching his mother.  One of his favorite quotes is from Julia Child: “The only time to eat diet food is while you’re waiting for the steak to cook.” In addition, Jullian admires Thomas Keller, owner of the French Laundry in California.  Jullian has been with Five Star since 2016. When he isn’t working, he enjoys spending time with his fur babies and also enjoys kayaking, hiking and cooking.

Featured Recipes:

 

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Chef Shawn MacDonald
Food and Beverage Director, Heartfields at Cary

Chef Shawn MacDonald grew up in a small town of Western NY called Allegany, about an hour south of Buffalo.  

Chef Shawn attended Suny Brockport College and MCC where he studied Restaurant and Hotel Management. After College, Shawn worked in many different aspects of the culinary world from Hotels to Golf/Ski Resorts to Hospitals, Restaurants and Retirement Communities. In 2000, Shawn was fortunate enough to be accepted into the Sodexo Marriot Training Cruise sponsored by the Navy and Coast Guard. In two years with the Academy, he traveled all over Europe and South America learning different cuisines and cultures. This only intensified his passion for food.

Shawn has entered many cooking competitions in his career with Five Star Senior Living. For the past 4 years, Shawn has placed 3rd, 1st and People Choice, 3rd and people’s choice award for best chili. He also took home first place in the ALZNC chili cook-off in Cary, NC.

Shawn leads a healthy lifestyle through fitness and nutritious cuisines. He believes in preparing fresh, nutritious meals to assist Hartfield’s residents in maintaining a healthy lifestyle. His goal is to assist his residents in making healthier choices and to make them aware that eating healthy doesn’t always mean sacrificing flavor or variety.

Shawn has been in the foodservice industry for almost 20 years and has been your Chef at Hartfield’s at Cary for 4 years now. 

Featured Recipes:

 

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Chef Ryan Christensen
Assistant Food & Nutrition Director, The Virginia Health & Rehab

Ryan has worked for 5 Star since he was 15 years old, but has been in this atmosphere since being a baby. He went to daycare at one of the facilities and have spent his life around the residents and communities. He started as a dietary aide at the age of 15, working his way up to a cook in his early 20's. He's now the Assistant Food & Nutrition Director at The Virginia Health & Rehab Center in Waukesha, Wisconsin. Ryan loves this new position and being able to share his experiences with the staff here.

When not at work Ryan enjoys fishing, football, and food.

Featured Recipes:

 

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Chef Adam Miller
Executive Chef, The Palms of Mt. Pleasant

Chef Adam Miller began his career in the food and beverage industry working as a bartender and restaurant manager. These roles helped him discover his passion for cooking, and he enrolled at the Art Institute of Charleston where he led his team to a bronze medal at the regional ACF competition. He graduated in 2012 and worked in popular restaurants under the direction of several well-known chefs who mentored him and helped him work his way up to Executive Chef. His talent, experience, and education make him an exceptional part of the culinary team at The Palms of Mt. Pleasant.

Featured Recipes:

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Chef Manny Lasprilla
Food and Beverage Director, Gracemont Assisted Living

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