Chef Profiles
The culinary teams behind every dish. Headshots, bios, and signature honey-inspired creations are added as each community's chef team is confirmed.
Chefs of Senior Chef Showdown
For the past 4 years, Chris Mohr has been the Executive Chef at Windsor at Celebration in Celebration, Florida. As a small child growing up in Eastern Pennsylvania, Chris spent lots of time in the kitchen with his Mother and Grandmother learning traditional Pennsylvania Dutch techniques as well as new recipes as his creativity and ability grew. At the age of 15 he got his first job in a fine dining restaurant and continually progressed over the next 30 years, gaining valuable insight and experience throughout the journey. A graduate of The Pennsylvania State University and The Culinary Institute of America; Chris has held positions in New York, Philadelphia, Phoenix, and Orlando during his career with companies like Hilton, Walt Disney Parks and Resorts, Comcast, Aramark, and now Life Care Services. When he is away from work, you will find him spending time with family and friends while participating in outdoor activities, going to sporting events, and cooking for all.
Executive Chef Patrick Tramontana brings creativity, passion and joie de vivre to The Mayflower’s culinary experience. A Long Island native raised in a large Italian family, Patrick began his culinary career working in his brothers’ pizzeria before training at the Orlando Culinary Academy, an affiliate of Le Cordon Bleu. He later spent nine years as Executive Chef at Antonio’s Maitland, earning a strong reputation among Orlando’s food community.
Since joining The Mayflower, Patrick has transformed the dining experience across its three venues — bringing innovative, restaurant-quality cuisine and a commitment to cooking to order. His award-winning culinary artistry is matched by his genuine love of connecting with residents, making each meal an opportunity to create meaningful relationships and memorable experiences.
I dedicated my life to the culinary arts, and I have brought over three decades of hands-on experience, leadership, and a passion for great food to every kitchen I’ve been a part of. My journey began at the young age of 15, washing dishes at Sweetwater Country Club in Florida. Through hard work and determination, I climbed the ranks over the next decade, ultimately earning the role of Sous Chef. Seeking new challenges, I relocated to Kentucky and became Sous Chef at the prestigious Metropolitan Club, a private social club in Northern Kentucky. After nine successful years there, I transitioned into a leadership role outside the kitchen, taking on the position of Area Manager for Food Brand, a restaurant management company. Over the next 14 years, I oversaw operations for seven restaurants at the Northern Kentucky/Cincinnati Airport, honing my skills in multi-unit management and operational excellence.
In 2005, I returned to Florida and joined Village on the Green as Lead Cook. My leadership and culinary expertise helped elevate the community’s dining experience, ultimately leading to my position as Executive Chef. When Thomas Cuisine took over culinary management in 2018, and later Unidine in 2023, I remained a vital part of the team, continuing to lead with dedication, experience, and a deep love for the craft.
With 23 years of culinary experience, Chef Kevin has built a dynamic career grounded in technical precision, high-volume healthcare leadership, and bold flavor innovation. His journey began at age 17 when he enrolled at the Orlando Culinary Academy (Le Cordon Bleu) in 2003, graduating in 2005 with a strong foundation in classical French technique and culinary fundamentals.
Chef Kevin spent over 14 years honing his skills across premier hotel kitchens, mastering the intense demands of the line, fine dining, upscale concepts, and large-scale banquet execution. Parallel to his hospitality career, he stepped into healthcare culinary operations in 2009, serving eight years across major systems like Dr. P. Phillips Hospital and AdventHealth in Orlando, ensuring exceptional nutritional care without compromising on flavor or presentation.
In 2017, Chef Kevin transitioned into senior living, quickly advancing to Executive Chef in 2019. Since October 2021, he has served as Executive Chef at The Grove at Trelago, where he blends elevated, restaurant-quality dining with customized nutrition to enhance the daily lives of residents. Driven by a passion for unforgettable flavor profiles, he expanded his entrepreneurial vision in 2022 by founding Momma Jean’s Seasonings, bringing signature handcrafted spice blends to home cooks and professional kitchens alike.
LeeAnn Brown was born and raised in Sioux Falls, SD. Growing up in a small town with grandparents close by LeeAnn spent much of her childhood on the kitchen counter watching her grandmother prepare meals for the family. LeeAnn’s love of learning and cooking went from days on the counter to studying at Le Cordon Bleu in Minneapolis, MN. After working in restaurants for several years, LeeAnn found Grand Living in 2019 and has held many roles within the culinary department where she is now the Traveling Chef. LeeAnn’s love for creating First Class Happiness with each meal served has always been on the forefront and listening and valuing feedback with the dining experience.
For 25 years, I have dedicated my life to the culinary arts as a classically trained chef. My career began in Providence, Rhode Island, at a small assisted living facility, where I developed an early appreciation for the importance of food and service in the lives of others.
From there, I moved on to Mohegan Sun Resort & Casino, where I had the opportunity to work alongside world-class chefs. That experience broadened my perspective on cuisine and taught me to appreciate the nuances of building flavor through simple, fresh, and thoughtfully prepared ingredients.
After moving to Florida, I continued to grow as a chef, working in restaurants where I had the opportunity to lead talented culinary teams and create innovative seasonal menus. Then COVID changed the restaurant industry, and my career brought me back to senior living—but this time, with a very different perspective and a deeper appreciation for elder care.
Today, my passion for food and service has found a new home in senior living. I strive to provide those I serve with a balanced approach that brings together individual dietary needs, nutrition, quality, and the elevated dining experience they deserve. For me, being a chef is about more than preparing great food; it is about creating meaningful experiences and using food as a way to care for others.
Chef David Mills is a nationally recognized, award-winning culinary chef on a winning team in his early years. He is professional with a reputation for excellence, innovation, and leadership in the senior living industry. With extensive experience leading high-volume senior living as the corporate chef for Marriott Senior Living in the 90’s, luxury dining establishments, and culinary teams, Chef Mills has built a career dedicated to creating exceptional guest experiences in both restaurants and senior living communities. David has won many cooking events and still finds his way to cook in the 45 senior livings he runs.
Throughout his career, Chef Mills has earned national recognition for his culinary creativity, menu development, and commitment to quality. His ability to blend classic techniques with modern flavors has resulted in award-winning menus that consistently exceed guest expectations while driving business success.
Chef Mills transitioned to operations, becoming an Executive Director of a senior living community in Texas with 349 apartments, and then became the Vice President of Operations and soon after the President, COO and owner of AgeWell Living in 2010.
David continues to be a driving force in the culinary industry, bringing passion, creativity, and innovation to every kitchen and building he leads. His dedication to exceptional food, memorable dining experiences, and culinary excellence has earned him the respect of colleagues, guests, and industry professionals nationwide.
William is a trained Executive Chef with a passion for creating fresh, flavorful dishes that bring joy to residents and families. He developed his culinary and hospitality expertise while proudly serving 10 years in the U.S. Air Force, where he gained not only technical skill but also discipline and a dedication to excellence.
Originally from the Northeast, William has enjoyed calling Florida home for the past decade, where he and his wife appreciate the warm weather and coastal lifestyle. He takes pride in supporting his teams and ensuring mealtimes are not only nourishing but also meaningful experiences for residents.
Outside of the kitchen, William enjoys relaxing with baseball and hockey, his favorite teams being the Detroit Tigers and the Edmonton Oilers. He also has a passion for history and enjoys learning and collecting antiques.
Joseph Facciponti serves as Director of Food and Beverage at Sonata Lake Mary, bringing more than 25 years of professional culinary experience to the residents at the community. Originally from New York, Joseph relocated to Sanford, Florida in 1993, where he has spent the decades since developing his craft and his love of cooking for others. He thrives on a challenge in the kitchen, and finds nothing more rewarding than using food to create, and preserve, memories for the residents he serves. For Chef Joseph, every dish is a chance to bring people together and make an occasion feel special — a philosophy that has shaped his approach to senior dining throughout his career.
Luke Harbach is an accomplished culinary professional and executive chef based in Oviedo, Florida, with over 15 years of experience in large-scale food service and hospitality. His career has been dedicated to enhancing dining experiences in senior living communities and private institutions, where he oversees operations, menu creation, and staff development. Renowned for his operational efficiency, Luke excels in menu innovation, food safety compliance, budgeting, and team leadership. His expertise in butchery and cost control complements his ability to manage large teams and complex dining programs effectively. Luke emphasizes resident satisfaction, sustainability, and continuous staff training. His management approach balances creativity in menu design with disciplined operational oversight—values that have guided his progression from family-run food businesses to senior leadership roles in culinary management.
Tony Darby is a passionate culinary professional and healthcare food-service leader with more than 20 years of experience in the culinary and hospitality industry. His culinary journey began in 2005 when he enrolled in a Culinary Arts program in high school. That same year, he landed his first restaurant job as a dishwasher and quickly worked his way up to line cook, beginning a career that would keep him in the kitchen ever since.
Tony continued his education in Culinary Arts in college while gaining valuable hands-on experience in professional kitchens. In 2008, while pursuing his culinary education, he became a Cook Supervisor at a skilled nursing facility, beginning his long-standing career in healthcare food service.
Since then, Tony has remained committed to combining his passion for culinary arts with his dedication to serving seniors and improving their quality of life through great food and exceptional service. While building his career in healthcare, he continued to stay connected to the restaurant industry, working in some of Rochester, New York’s top restaurants alongside talented and respected chefs.
These experiences helped Tony develop a creative approach to cooking, strengthen his knowledge of flavor, and master a wide range of cooking techniques. His ability to combine culinary creativity with strong leadership and a genuine passion for hospitality has been a defining part of his career.
Tony’s dedication to his craft and commitment to serving others led to his first Director position in 2019. Today, he continues to lead a large healthcare campus, where he strives every day to make a meaningful difference in the lives of residents, patients, families, and team members.
For Tony, food is more than a meal—it is an opportunity to create comfort, bring people together, and show people that they are valued. His mission is simple: great food made with love, quality service, and a commitment to making a difference in people’s lives.
Born and raised in Daytona Beach, Florida, Chef Wesley McEwen brings more than 22 years of culinary experience to Strive Senior Living. Throughout his career, he has worked in restaurants, hotels, hospitals, and is currently in the senior living industry, where his passion for food and hospitality comes together with his love for making people happy.
Chef Wesley holds a bachelor and master degrees in Hospitality Management. He believes that being a leader means giving back the knowledge he’s gained and helping others grow, so they can be positioned for success.
A foodie at heart, Chef Wesley enjoys traveling, comedy shows, concerts, and bowling. He is also a big sports fan, who cheers for the Orlando Magic, the Florida State Seminoles, and the Tampa Bay Buccaneers.
At Strive at Fern Park, Chef Wesley brings his creativity, experience, and genuine care to the table every day, ensuring residents enjoy great food, warm service, and a dining experience that feels like home.
Follow our Stories page for chef spotlights and community interviews leading up to October 7.