HAUTE CUISINE COMES TO SENIOR LIVING
CHEF RICHARD BRINGS THE BEST TO DOMINICAN VILLAGE
T he Senior Living industry has historically not been synonymous with high quality food, but Domican Village in Amityville, New York took a vastly different approach when they hired Richard A Catapano Jr. C.E.C. as their chef. “My goal is to transcend the notion of Senior Living to the Public,” remarked a good natured Chef Richard. “I create a country Club like menu. Everything is made fresh to order and restaurant quality. We use fresh fish and fresh vegetables and only prime cuts of meat. I create menu entertainment by wowing my residents with my ‘pop-up action stations’ live in the dining room.” This is the kind of attention to detail, energy and upbeat atmosphere that has become a hallmark of Domincan Village.
by the American Culinary Federation as a Executive Chef as well,” he said. The tireless work, and his care for the craft got Chef Richard a nomination for Chef Professional of the Year in 2019 by his colleagues at the American Culinary Ferderation of Long Island. Chef Richard started his career in fine dining working in top Restaurants and Hotels throughout Long Island and New York City. This includes the Garden City Hotel, The Pine Island Grill at The Crescent Beach Club, The Righa Royal Hotel, and Layla In Tribeca. He then worked in Healthcare at Memorial Sloan Kettering in New York City as a Sous Chef. Chef Richard also operated his own business, opening Catapano’s Gourmet Italian Market in Bethpage, NewYork. “We sold gourmet Italian foods and fresh meats, and worked a lot of catering. it was very rewarding,” said chef. Upon selling the market, chef Richard got into Senior Living. After a stint at Bristol Assisted Living in Massapequa, New York as the Food Service Director Chef Richard
“I am always interacting with the residents. Getting their feedback is as important to me as the quality of the food. I work to cater the menu to their preferences and when the opportunity becomes available, show them new and creative things,” continued the Chef.
arrived at Dominican Village, and has been the Executive Chef for the past seven years. “There are some great Chef ’s who chose to work in the Senior Living Industry because of the great work life balance it offers. Being the father of two young kids it affords me time to see my children grow up without compromising my integrity as a Chef.” n
A graduate of Johnson & Wales University Chef Richard received his A.A.S. in Culinary Arts. He then graduated New York City College of Technology with a Bachelors degree in Hospitality Management.
Between preparing meals at Dominican Village, Chef Richard is attending St. Joseph’s College for his Masters in Business Administration. “I am certified
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