Panorama Spring 2024 Publication - Flipbook - Page 4
The Summit culinary leadership team includes (from left) Sous Chef Zee Crawley, Food and Beverage Manager
Josette Wooldridge, Director of Culinary Services Mitch Rodhe, Sous Chef and Culinary Assistant Priscilla Triplett
and Executive Chef Jonathan Goldstein.
Dinner is served
The Summit adds dining options
F
ollowing the lead of LifeSpire of Virginia and
other Life Plan Communities, The Summit is
bringing all of its dining services in-house, led by
Director of Culinary Mitch Rodhe.
“We’re going to continue the traditions of culinary
excellence at The Summit, along with new options for
the residents we serve,” Rodhe said.
His first tasks were hiring an executive chef, sous chef,
lead cooks and wait staff. “It’s our mission to make sure
the residents are taken care of, have an effortless dining
experience and enjoy quality food,” Rodhe said.
The New Year brings additional options to give
residents flexible meal plans. Traditionally,
Independent Living residents received one meal in the
dining room a day.
They now have the option to choose to continue with
one meal a day, opt for less meals a month or pay for
items as they go.
Rodhe said the goal is to give residents autonomy.
“We want to give residents different options to enjoy
the dining room how they want,” he said. “They can
choose the way they want to dine.”
Rodhe looks forward to opening a new cafe this year
in the commons space, offering breakfast and lunch
items, along with wine and appetizers before dinner. In
warm weather, the cafe will utilize The Summit’s back
patio.
“The community can come together, soak up those
gorgeous views and enjoy a glass of wine and some
appetizers,” Rodhe said.
“It’s our mission to make sure the residents are taken care of, have an
effortless dining experience and enjoy quality food.”
— Director of Culinary Mitch Rodhe
