Dished Senior Living Dining Innovation Awards: Deonna Barnett, Dining Services Director, Brookdale

Deonna Barnett, Dining Services Director at Brookdale, has been named a member of the DISHED Senior Living Dining Innovation Awards Class of 2026 by Senior Housing News.

As an Elevating the Experience Award winner, Senior Housing News recognizes Barnett for transforming the dining experience into a highly collaborative, resident-driven program where engagement, personalization, and hospitality are seamlessly integrated. Her approach goes beyond delivering quality meals; it centers on creating an environment where residents actively shape and participate in the dining experience itself.

At the core of Barnett’s success is her intentional focus on resident preferences. Through consistent and open dialogue, she ensures that resident input directly influences offerings, incorporating regional favorites and familiar comfort items alongside fresh, seasonal ingredients. Through personalization and quality, Barnett has created a program deeply connected to those it serves.

Barnett also brings residents into the culinary process. Interactive cooking demonstrations, hands-on baking activities, and culinary engagements foster a sense of ownership and excitement, turning dining into a shared experience rather than a passive service. Residents are not only enjoying meals; they are contributing to the culture that defines them.

Barnett’s leadership fosters thoughtful touches and intentional design create a welcoming, engaging atmosphere. Themed dinners and holiday celebrations serve as moments of connection, bringing residents together through shared experiences that reinforce community and belonging. These events are not simply planned they are co-created, reflecting the preferences and personalities of the residents themselves. The culinary team also celebrates birthdays, anniversaries, and personal milestones. They are elevated through customized menus, dedicated table settings, and personalized service.

Barnett’s nominator tells Senior Housing News, “Through this collaborative approach, Deonna has cultivated a culture where dining is a central, unifying element of the community. By empowering residents, embracing their input, and consistently delivering thoughtful, high-quality experiences, she has created a program that truly embodies the spirit of elevating the experience.”

Senior Housing News recently sat down with Barnett to learn what drew her to the senior living industry, her perspective on culinary trends, her thoughts on the future of dining in senior living, and much more. To learn more about the DISHED Senior Living Dining Innovation Awards, visit https://dishedawards.seniorhousingnews.com/.

SHN: What inspired you to pursue a career in senior living dining, and what continues to motivate your work today?

Barnett: I have always enjoyed working with seniors and continue to be fulfilled making them happy. Food brings people together and I get to do that everyday.

SHN: What are the top three trends shaping the future of dining in senior living right now?

Barnett: Change is certain. I can see:

1. Senior citizen menus focus more on nutrient-dense ingredients. Things like brain health foods rich in healthy fats, whole grains, that help in disease-preventions

1. Engaging, purposely live action stations and themed cooking events that will bring residents and their relatives together to experience exciting sights, sounds, smells, and tastes

1. Modern menu systems that will improve resident care by linking dietary needs and matching menus to exact medical diets to keep residents safe and healthy

SHN: What is the biggest barrier to innovation in senior living dining today, and how can organizations effectively overcome it?

Barnett: Being in this field for so many years now, it is easy to just do what we were accustomed to doing, what is easy, and what is familiar, then, there is now innovation.

We have to have an open mind to embrace change. It will help us thrive and be able to take care of our seniors better each time.

SHN: In one word, how would you describe the future of dining in senior living – and why?

Barnett: Personalized.

We need to offer value, a variety of foods and accommodations to appeal to all of our seniors.

SHN: How do you see technology transforming dining operations and the resident experience in the next few years?

Barnett: I see less person-to-person interaction and more automation. In regards to technology, it can be good when introduced slowly and in moderation to seniors, or it could be overwhelming for them. I believe that preserving human connections with the ones we serve is still the best practice.

SHN: Reflecting on your career, if you could give yourself advice on your first day in senior living dining, what would it be and why?

Barnett: Continue to learn, grow, and keep caring and loving our seniors.

SHN: What qualities or leadership traits do you think DISHED Senior Living Dining Innovation Award winners must embody?

Barnett: Having a good understanding of who we serve is first. A pair of listening ears and a compassionate heart for seniors; to be able to listen, think outside the box, offer a solution to their concerns, and fulfilling their requests and suggestions make a world of a difference in their quality of life. This is how we build meaningful relationships. They need to know that you are there for them. Our vision of the future should be tailored for the people we are in charge to provide care for.

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