Chef Chesney is a classically-trained and award-winning chef who joined the Morrison team in 2013. He’s passionate about high quality ingredients and believes Colorado produces the best lamb in the world. He also thinks people who use utensils while eating chicken wings can’t be trusted.
CULINARY EXCELLENCE BEGINS WITH FRESH, LOCAL AND SUSTAINABLY SOURCED
Fresh, locally sourced ingredients are the start. Then everything on the menu is prepared from scratch. And what comes to table is beautiful, nutritious, unfailingly delicious food — presented with flair!
Choose from fast-casual, casual, and fine dining experiences. Daily specials and seasonal favorites are featured.
Fabulous Dining is Senior Living Dining
A MENU THAT SATISFIES EVERY CRAVING
WHAT WE BRING TO THE TABLE:
A culinary program that’s as good for the planet as our entrees are for residents — that’s our commitment. So, we rely on responsibly sourced ingredients and support local farmers. We reduce our carbon footprint with sustainable practices. And as for those who rely on good, healthy food for their well-being and joy, bon appetit!
FEATURED COMMUNITY COCKTAIL
The Ridge Foothill
Bourbon Peach Splash
Bourbon – 1.5 ounce (adjust to your liking)
Peach Slices – 1 slice for garnish
Peach Preserve – 1 tbsp
Ginger Beer – 6 ounces
MEET OUR TEAM
Born in Mexico and raised in Florida, Juan moved to Utah two years ago to further his career. He received a Bachelor’s Degree in Hospitality and Tourism Management from Florida Atlantic University. While this is his first job in senior living, both luxury resorts he previously worked in received Forbes Five-Star awards. He hopes to bring that same attitude and attention to detail to The Ridge Foothill’s culinary department. He focuses on building a team that collaborates under pressure and works together to create common goals to ensure our residents have the best possible dining experience. His can-do attitude and strong work ethic keep him moving forward to reach goals in an effective and timely fashion.
A Utah resident for more than 30 years, Jackie has refined her culinary expertise through positions in various verticals in the industry from food manufacturing to restaurant management to being the Catering Chef at the Utah State Capitol. A “foodie” herself, Jackie knows that great food is the best way to get to residents’ hearts. Jackie is personable and genuine and will work hard to keep residents happy. She holds an Associate in Applied Science in Culinary Arts and Hospitality Management from Salt Lake Community College’s Culinary Institute. Friends and family are important to Jackie and she loves spending time with them when not at work.