Cathy Anthony is the Dietary Director at The Waterford at Deer Park and comes to us with a wealth of experience. Her love for cooking comes from a childhood of helping her grandparents at their family restaurant and working in the food service industry for over 30 years.
Chef Danielle Fanter of The Windcrest on Van Dorn in Lincoln, Nebraska combines her love for the elderly with her passion for preparing high-quality meals to set our community apart from the rest.
Chef Juan Huezo of The Waterford at Fort Worth combines so many amazing culinary talents and a genuine love for his work and the people he serves. When asked what he likes most about his job, Juan stated, “Everything! I love what I do each and every day.”
Annie Robinson retired from GTE/Verizon after 33 years of management and corporate consulting experience. She traveled and decided she was too young to retire completely, so she pursued cooking. While living in Texas, her culinary experiences included at-home chef work, cooking classes for kids, private chef, catering and diabetic classes for the Hispanic population in Texas through the diabetic council in McAllen, Texas. She possesses CDM and CFPP credentials from Ivy Tech Community College in Fort Wayne, Indiana.
Diana originally started at The Waterford at Carpenter's Creek, a sister community to The Waterford at Creekside, and was promoted to the Food Service Director position when Creekside opened 20 years ago! If you ask everyone what her signature dish is, you will hear a unanimous "chicken salad!”
Curt Holloway, Food Service Director at The Woodlands of Columbus, goes above and beyond to ensure that all residents have a wonderful dining experience and we are lucky to have him as part of our team. Curt has been with The Woodlands of Columbus for nearly a decade now, but his start in the culinary world was unique in it of itself.
The Waterford at Baytown is a great place to work and live, and Food Service Director/Chef Scott Steinbeck takes great pride in making sure it not only stays that way, but continues to improve. "I strive for excellence each day, and ask that of my staff as well; our residents deserve nothing less than our very best."
It’s always fun to talk about our Chef here at Crescent Point. This culinary maestro has served six heads of state and many celebrities. His work portfolio contains extensive world experience spanning three continents and includes the countries of Switzerland, China, Canada, and the U.K.
Chef Don Bitter has been with Summit Point 4 years this March and in that time has transformed Summit Point dining into a nightly restaurant experience. Offering all “Chef prepared” selections from Summit’s “scratch” kitchen, the residents dine as if it’s their own private club.
Chef Tracey O’Dell has spent nearly her entire life making countless seniors happy, healthy and well fed by cooking great food. Tracey started baking homemade apple pies at age 12 under the guidance of her mother who was a director of nursing at a health care facility. Her first job was working in a nursing home at age 15. She started as a dishwasher, advancing to become a prep-cook at 18, full supervisor cook at 22, and head chef at 25.