Dished Senior Living Dining Innovation Awards: Ismael Zavalza, Culinary Services Director, Villas At San Bernardino

Ismael Zavalza, Culinary Services Director at Villas at San Bernardino, 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 Zavalza for building a dining program defined by reliability, quality, and resident-centered service.

Zavalza’s structured approach to menu planning, food preparation, and service ensures meals are not only well-prepared, but also dependable and enjoyable for residents. This consistency has increased resident satisfaction and engagement, making dining a central part of daily life within the community. His ability to deliver quality in a high-volume environment also strengthens family perception, as dining is often one of the first and most lasting impressions.

Zavalza is a hands-on leader who builds strong, accountable teams. He leads with discipline, organization, and clear expectations, ensuring staff understand both their roles and the standards required. His kitchens are efficient, consistent, and well-managed, reflecting his leadership style.

Zavalza approaches innovation through continuous improvement. He refines menus, improves workflow, and adapts to resident preferences while maintaining operational efficiency. His diverse culinary background allows him to incorporate a range of cuisines, providing variety without sacrificing consistency.

Zavalza’s nominator tells Senior Housing News, “Ismael Zavalza elevates the dining experience through consistent execution, strong leadership, and a commitment to quality. His ability to deliver a dependable, engaging dining program makes him a strong and deserving candidate for this recognition.”

Senior Housing News recent sat down with Zavalza to learn what drew him to the 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?

Zavalza: I got into senior living because I love the hospitality aspect and the ability to serve others and make their lives better through dining. I feel lucky that I get to do something that allows me to have an impact on others’ lives every day.

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

Zavalza: Personalization, technology, and wellness.

I see so many changes coming to the industry, centered around providing each resident with the best dining experience for them, using technology to help them and the staff, and creating meals that promote wellness and are still delicious.

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

Zavalza: The main obstacle to change is balancing innovative thinking with the necessary resources. Providers should prioritize what innovations to adopt based on their staff’s needs and test out new ideas before rolling them out for everyone.

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

Zavalza: Personalized.

Each resident has different preferences, and I think a lot of the future of senior dining is about focusing on what each person likes and needs.

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

Zavalza: I think technology will make a big impact on operations, from helping to reduce waste to making the dining experience more personal. Technology will also help free up staff time, allowing more one-on-one time with residents.

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?

Zavalza: Listen.

While operations are very important, you don’t get anywhere without building relationships.Listening to residents and staff helps you create the best dining experience possible while also making your team feel valued.

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

Zavalza: I think they should all share a commitment to their residents, an innovative spirit, and a collaborative attitude. Good leaders in senior living dining recognize that the people they serve matter most, and they’ll always put the residents’ needs first while working with others to make things better.

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