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Executive Chef Creates Exceptional Dining Experience at Ann's Choice

April 9, 2019

When Executive Chef Richard Weise promotes one of his employees, he does so with a level of confidence that only comes from walking in their shoes.

Weise began his culinary career as a high school employee washing dishes at Ann's Choice, an Erickson Senior Living community in Bucks County, Pennsylvania. Over the past 14 years, he has held every hourly dining services position along the path to executive chef. With that confidence on his back, he has built a strong team of culinary professionals who put their customers first and create an exceptional dining experience day in and day out for the 2,000 people who call Ann's Choice home.

"Having held all the positions, I know all the roles of my hourly employees, so I know how to do their job as well as mine," Weise says. In his role as executive chef, he uses the experiences he learned along the way to gain a deep understanding of how to best serve Ann's Choice residents.

"Ever since I was a line cook, I made a point to go out and get to know the residents on a one-on-one basis. Now as executive chef, it's key to the operation. I can make menus around what I know the residents like," he explains.

When Erickson Living transitioned from batch cooking in all of its community restaurants to Signature Dining—or a la carte cooking—about three years ago, Weise found even more momentum and ability to please his customers. Signature Dining has not only been welcomed by residents, but it's also empowered the cooks and awakened their creativity and diversify the menu.

Menus change seasonally and include dishes like shrimp scampi, filet mignon, meatloaf, whole roasted chicken, chicken Diane, chicken marsala, sandwiches, entrée salads, pizzas, soups, and at least two vegetarian items. They diversify menus with specials like Moroccan lamb stew, curried vegetables, or wild mushroom risotto.

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