Dished Senior Living Dining Innovation Awards: Zachary Willy, Area Dining Services Director, Brookdale

Zachary Willy, Area 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 a Culinary Canvas Award winner, Senior Housing News recognizes Willy for exemplifying innovation, collaboration and leadership in senior living dining through a consistent ability to elevate both the resident experience and team performance at Brookdale University Park.

Willy’s impact to make the daily dining experience more personalized and responsive has strengthened resident engagement and contributed to a more positive perception of dining within the community. He not only exhibits this in Brookdale University Park, but across multiple locations through his involvement in initiatives like the “It Takes a Village” holiday program, where he helped bring communities together to enhance the overall resident experience across the region.

Colleagues view Willy as a reliable partner who listens, collaborates, and follows through. His commitment to mentorship is a key differentiator. He actively invests in developing associates, helping them grow in confidence and capability.

Willy also demonstrates a strong sense of ownership and initiative. Rather than operating within limitations, Zach continuously looks for opportunities to improve processes and elevate service. His ability to think beyond immediate challenges and contribute to broader organizational goals reflects a clear entrepreneurial mindset.

Willy’s nominator told Senior Housing News, “Throughout his work, Zach consistently operates with integrity and professionalism. He builds trust through his actions, maintains a high standard of accountability, and reinforces a culture rooted in respect and teamwork. His leadership aligns closely with values centered on compassion, respect, excellence, and integrity.”

Senior Housing News recent sat down with Willy 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?

Willy:  I love being able to form connections with residents and experience the enjoyment of feeding my family. 

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

Willy: It’s the same answer as the first one – I love being able to form connections with residents and experience the enjoyment of feeding my family. 

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

Willy: I feel that the top three trends shaping the futrue of dining in senior living right now are: 

• Serving healthy foods, with an emphasis on Mediterranean
• Getting residents involved through interaction, such as serving food through Action Stations
• Integrating dietary needs into appetizing and delicious meals

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

Willy: I think the biggest barriers are people’s pre-conceived notions about senior living dining. Organizations need to be more involved in the community and educate people. 

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

Willy: Exciting. 

As we finalize the transition from the Greatest Generation to the Baby Boomers, we get to innovate and set the bar for what senior living dining is going to look like. 

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

Willy: Interactive experiences in the dining room involving social media.

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?

Willy: Take time every day to think about the impact food has.

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

Willy: Caring about family.

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