Dining

Q: What do you enjoy most about working at Las Ventanas?

A: In my previous positions I’ve fed thousands of people a day, but at Las Ventanas I have personal interaction with about 300 residents daily; being a positive factor in their well-being is most gratifying.

Q: How would you describe your cooking style?

A: My style is intuitive. Although I’ve been trained formally, I believe the essence of mastering cooking is knowing instinctively what techniques and seasonings work best for specific ingredients. With more than 40 years of experience, it is second nature to be able to derive the maximum out of the minimum.

Q: What’s your favorite item on the menu?

A: Our Thursday theme night is my favorite night of the week. We do about 15 different themes from around the world, and we get a chance to offer authentic global offerings. This gives the residents a window into international cuisine, and gives the culinary team a chance to show off their expertise.

Q: What do you like to cook at home?

A: Smoking and grilling.

Q: What’s a tip or technique you use in the kitchen that people may not know about?

A: A little pureed fruit—apple, pear or banana—added to curry dishes imparts a sweet essence to the flavor profile, and develops a floral bouquet to the dish.