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 Dominican Village in Amityville, NY took a vastly different approach when they hired Richard A. Catapano, Jr., CEC, as their chef. “My goal is to transcend the notion of senior living for 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 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 Dominican Village.
“I am certified by the American Culinary Federation as an Executive Chef as well,” he said. His tireless work and his care for the craft earned Chef Richard a nomination for Chef Professional of the Year in 2019 by his colleagues at the American Culinary Federation of Long Island. Chef Richard started his career in fine dining, working in top restaurants and hotels throughout Long Island and NewYork City, includes TheGardenCityHotel, Pine Island Grill at The Crescent Beach Club, Rihga Royal Hotel, and Layla. He then worked as a sous chef at Memorial Sloan Kettering Cancer Center in New York City. Chef Richard also operated his own business, opening Catapano’s Italian Gourmet Market in Bethpage, NY. “We sold gourmet Italian foods and fresh meats and worked a lot of catering. it was very rewarding,” said the chef. Upon selling the market, Chef Richard got into senior living. After a stint as food service director at The Bristal Assisted Living in Massapequa, NY, Chef Richard
“I am always interacting with the residents. Getting their feedback is as important to me as the food quality. 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 chefs who chose to work in the senior living industry because of the great work- life balance it offers. As 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 from New York City College of Technology with a bachelor’s degree in Hospitality
Management. In addition to preparing meals at Dominican Village, Chef Richard is attending St. Joseph’s College for his Masters of Business Administration.
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