From Michelin Kitchens to Senior Living: With Chef Paul Kennedy

Send us Fan Mail Chef Paul Kennedy’s career has taken him from England and Michelin-level kitchens in Europe to Dubai, Formula One, Thai cuisine, catering, and foodservice operations across the U.S.   In this episode of Culinary 360, Paul shares the experiences that shaped his approach to food and eventually led him into senior living, an industry he admits he initially knew very little about.   The conversation explores how his culinary background translates into senior dining, from creative menu development and presentation to texture-modified foods, resident preferences, labor challenges, and operational realities. Paul also shares why food has become such an important part of the senior living experience and how the expectations surrounding it continue to change. 👨‍🍳 Our HOSTS Robert Simmelink Director of Culinary Services — Phoenix, Arizona Follow Robert on LinkedIn Ryan Devereaux Corporate Chef — Kent, Washington Follow Ryan on LinkedIn Paul Schutt Corporate Chef — Denver, Colorado Follow Paul on LinkedIn — 🍳 Our COMPANY Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions! Learn more at the Ignite Foodservice Solutions Website — 👨‍🍳 DISCLOSURE:  Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.