Dished Senior Living Dining Innovation Awards: Drew Conant, Executive Chef, Jenner’s Pond, A Simpson Community

Drew Conant, Executive Chef at Jenner’s Pond, a Simpson Community, 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 recognized Conant for his tremendous rapport with residents. His ability to bring purpose to the plate by connecting food, brain health, and hospitality has strengthened resident satisfaction and engagement.

One of Conant’s most impactful recent contributions was his involvement in reviewing and providing thoughtful, practical feedback for the new Joyous program. He approached this work with a rare combination of creativity and operational discipline, ensuring ideas were inspiring while also executable in real kitchens, with real staffing and real resident needs. His input strengthened the program and helped position it for broader adoption.

Conant also fully embraced the Vibrant Minds program, actively integrating the approach into menu strategy, engagement moments, and the everyday dining experience.

Conant’s nominator told Senior Housing News, “Residents benefit from menus and dining experiences that are more engaging, more consistent, and more responsive to feedback – driving satisfaction and participation. Staff benefit from Drew’s calm, standards-based leadership and hands-on coaching, which improves confidence, collaboration, and retention. Operationally, Drew brings discipline to systems and execution, supporting efficiency, quality, and stronger performance. And through his partnership on enterprise initiatives, and his presence at national LeadingAge events, Drew helps advance a more positive public perception of senior living dining by showing what is possible when culinary innovation is paired with compassion and operational excellence.”

Senior Housing News recent sat down with Conant to learn what drew him to the senior housing & senior living industry, his perspective on culinary trends, his 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?

Conant: My background has always been in the restaurant industry, but I was seeking a more family-centered environment. Senior living dining at Jenners Pond provided that opportunity, and I immediately connected with the resident-focused aspect of the role. Building lasting relationships with residents is what made me fall in love with this field.

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

Conant: Here are the top three trends I think are shaping the future of dining in senior living right now:

1. Creating a hospitality-driven dining experience rather than simply serving meals. Focus on making every dining interaction welcoming, engaging, and memorable rather than transactional.
2. Placing greater emphasis on overall wellness through nutrient-dense, thoughtfully prepared foods. Supporting residents’ health and quality of life by offering nutritious options that promote well-being.
3. Delivering personalized dining experiences tailored to individual resident preferences. Recognizing that residents value choices, customization, and menus that reflect their tastes, needs, and lifestyles.

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

Conant: One of the key challenges is balancing corporate initiatives with the preferences and expectations of residents. Success comes from finding solutions that support business goals while maintaining a high-quality, resident-centered experience.

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

Conant: Evolving.

Resident expectations continue to evolve. Residents want dining programs tailored to their preferences, including customizable menu options, diverse cuisines, wellness-focused choices, and dining experiences that feel welcoming, engaging, and reflective of their individual lifestyles.

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

Conant: Greater opportunities for customization through individualized meal plans, real-time resident feedback, and the ability to make immediate adjustments to better meet resident preferences and needs.

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?

Conant: Foster a culture of open communication by welcoming feedback and using it to drive continuous improvement in service and satisfaction.

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

Conant: The qualities and leadership traits that DISHED Senior Living Dining Innovation Award winners should have include:

• Endless curiosity
• Openness to change
• Confidence
• Be comfortable being uncomfortable

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