To Bria Communities chefs, dining isn’t just about serving meals—it’s about creating an experience residents look forward to every day. It’s a simple goal that requires Chefs working behind the scenes constantly to improve, innovate, and respond to residents’ requests.
To that end, Executive Chefs and Sous Chefs from all four Bria Communities recently gathered for a culinary strategy meeting at the Southlands Red Barn in Tsawwassen, a space that boasts a professional kitchen and plenty of room for chefs to collaborate, cook, and exchange ideas.
Culinary Leadership with Decades of Experience
Bria’s culinary teams are led by Red Seal–Certified Executive Chefs and Sous Chefs, professionals who bring decades of experience from hospitality and senior living kitchens. While each community has its own kitchen and culinary identity, meetings like this allow chefs to share knowledge, solve challenges together, and keep raising the bar across all four of Bria’s seniors’ residences.
Strategic Planning Behind the Scenes
A great dining experience requires more than creativity—it also requires structure, consistency, and accountability. During the day, chefs discussed essential operational topics, including:
- Kitchen quality assurance issues, such as deep-cleaning standards, food safety practices, and infection control.
- Improved training and presentation standards for front-of-house dining teams.
- Ongoing partnership with local organic farmers at Southlands Tsawwassen.
These conversations may not be glamorous, but they ensure Bria kitchens operate with professionalism, quality and consistency.
The Real Focus: Resident Experience
The majority of the conversation centred on what matters most: how residents experience dining in Bria Communities. Each day, residents gather with friends to eat food that supports their overall health and wellness while also bringing comfort and happiness.
For that reason, Bria’s chefs are continually working to:
- Gather and respond to resident feedback.
- Adapt menus to meet evolving dietary needs and preferences.
- Elevate the everyday dining experience as well as special occasions.
- Communicate menu options in ways that are appetizing and easy to understand.
“Residents dine with us three times a day,” explains Tanya Snow, Director at Bria Communities.
“The quality of the food directly affects the quality of their experience in our communities. If residents aren’t happy with their meals, it colours their whole day. That’s why our chefs actively talk with residents, gather feedback, and collaborate across communities to keep improving.”
Innovation in Action: New Spring Menu Items
To keep menus fresh and exciting, each chef also presented a new lunch dish headed to their menus this spring.
Panzanella Salad with Grilled Chicken
A Fresh Take on the Classic Salad
Chef Roger from Sunridge Gardens introduced a vibrant Panzanella salad with a mint-balsamic dressing and lightly seasoned chicken breast, garlic, parsley, and extra-virgin olive oil.
This Italian-style bread salad features juicy tomatoes and is finished with shaved Parmesan. It’s a refreshing option perfect for spring.
Homemade Gluten-Free Chicken Burger with Zesty Beet & Arugula Salad
A Gluten-Friendly Chicken Burger
Magnolia Gardens Chef, Scott showcased a thoughtful update to a classic comfort food: a homemade Gluten-Free Buttermilk Chicken Burger prepared with gluten-free panko breading served with arugula, tomato, and Kewpie mayonnaise. On the side is a colourful salad of organic arugula, fresh beets, and feta with balsamic, mint, and dill.
“We’re seeing more residents who want gluten-free options,” says Chef Scott. “Our goal is to serve them without radically changing menu items. By making the breading gluten-free for everyone, residents who need it can simply switch to a gluten-free bun and enjoy the same dish.”
A Traditional Ploughman’s Plate
Ploughman’s Plate featuring Traditional Pork Pie
Chef James from The Wexford presented a traditional English Ploughman’s Lunch, centred around a homemade pork pie. The dish includes pickles, cheese, fruit, a boiled egg, and Dijon mayonnaise—a hearty cold plate inspired by the chef’s family roots.
“Both my parents are English, and I grew up eating pork pies on picnics,” he explains. “They take time to make, but they’re worth it.”
A Fresh Mediterranean-Inspired Wrap
Chicken Shawarma Wrap with Lebanese Garlic Sauce and Kale Apple Salad
Representing The Waterford, Sous Chef Prem introduced a flavourful Chicken Shawarma Wrap made with locally sourced chicken marinated in shawarma spices and broiled with onions and tomatoes.
It’s served with a Lebanese garlic sauce and paired with a kale, mint, and apple salad dressed in maple mustard.
The dish reflects the culinary team’s focus on nutritious meals that still deliver bold flavour.
Dining That Evolves with Residents
The strategy day at Southlands is part of the Bria Communities culinary teams’ commitment to never stop improving. It’s a commitment that starts long before the first plate reaches the table. Menus evolve. Feedback is welcome. Chefs collaborate. And new ideas are constantly tested and refined.
It’s all part of a simple philosophy: Every resident deserves an outstanding dining experience—every single day
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