Dished Senior Living Dining Innovation Awards: Getty Lustre, Culinary Services Director, Leisure Vale Assisted Living

Getty Lustre, Culinary Services Director at Leisure Vale Assisted Living, has been named a member of the DISHED Senior Living Dining Innovation Awards Class of 2026 by Senior Housing News.

As an Operational Optimizer Award winner, Senior Housing News recognizes Lustre for his consistent ability to elevate kitchen performance, streamline operations, and deliver a high-quality dining experience through disciplined execution, team leadership, and culinary expertise.

Lustre’s ability to strengthen kitchen operations is thanks to his ability to focus on consistency, efficiency, and execution under pressure. His ability to manage workflow, oversee preparation, and maintain output during demanding service periods has directly supported resident satisfaction and dining reliability.

Lustre’s leadership qualities set the tone for performance and accountability. He has trained and mentored kitchen staff on culinary techniques, production standards, and workflow efficiency, helping to build a more capable and reliable team. He ensures that staff are not only completing tasks, but doing so at a level that supports both quality and consistency.

Lustre brings a practical, execution-focused approach to innovation. He has contributed to menu development and supported the creation of new dishes, drawing on his background in professional kitchens and formal culinary training. His experience includes creating tasting menus and adapting offerings based on demand and resident needs, reflecting an ability to think beyond routine operations and contribute to overall program development.

Lustre maintains strong standards in food safety, sanitation, and kitchen organization. His ServSafe certification and commitment to proper food handling practices reinforce a culture of compliance and professionalism within the kitchen. He consistently ensures that food is prepared safely, efficiently, and to specification, contributing to a reliable and trustworthy dining environment.

Lustre’s nominator tells Senior Housing News, “Getty Lustre represents the Operational Optimizer through his ability to execute at a high level, lead teams effectively, and maintain consistent operational performance. His experience across both restaurant and senior living environments allows him to bring structure, discipline, and quality to daily kitchen operations.”

Senior Housing News recent sat down with Lustre 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?

Lustre: It was by chance that I ended up working in a senior living community. During the COVID-19 pandemic, many restaurants were shutting down, so I began looking for new opportunities and was hired by a senior living facility.

Working there has changed my perspective on life. I’ve met many residents whose stories have left a lasting impact on me. Some rarely receive visits from family members, while others don’t have many opportunities to socialize with fellow residents. Being able to spend time talking with them each day, making them smile, and helping brighten their day has become one of the most rewarding parts of my career.

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

Lustre: These are the top three trends I see shaping the future of dining in senior living:

• Chef-driven
• Well-focused menu
• Dining experience

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

Lustre: One of the biggest barriers to innovation in senior living dining is resistance to change. Organizations can overcome it by encouraging open communications, involving staff in the progress, providing proper training, and staying focused on improving the residents’ experience.

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

Lustre: Personalized.

The future of senior living dining is centered on meeting each resident’s individual preferences, nutritional needs, and dining experience, making meals more enjoyable and meaningful.

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

Lustre: Technology will improve dining operations by increasing efficiency, reducing food waste, and streamlining ordering and inventory management. For residents, it will create a more personalized dining experience through customized meal options, better communication, and faster service.

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?

Lustre: It will all work out. You have much to offer with your skills. I would tell myself, “I know you’ll do great.”

I was scared too because I had never worked in this type of environment before. My entire career had been in restaurants and catering, but everything eventually fell into place.

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

Lustre: A DISHED Senior Living Dining Innovation Award winner should embody innovation, compassion, strong leadership, adaptability, and commitment to excellence, while consistently putting residents first and inspiring them to deliver exceptional dining experience.

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