DISHED Senior Living Dining Innovation Awards: Chad Bonsell, Culinary Services Director, The Lighthouse at Chico

Chad Bonsell, Culinary Services Director at The Lighthouse at Chico, 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 Bonsell for his ability to transform culinary services into a measurable driver of resident satisfaction, team performance, and community differentiation. At The Lighthouse at Chico, Bonsell has elevated dining from a routine service into a core component of the resident experience and a key influence in family decision-making.

Bonsell implemented a resident-informed dining model built on consistent feedback, participation tracking, and real-time menu adjustments. This approach has increased resident engagement at mealtimes, while improving overall satisfaction. At the same time, he introduced disciplined forecasting and production planning methods that reduced food waste and improved cost control. His focus on presentation and restaurant-style service has enhanced the perceived value of the community, strengthening its competitive position in the local market. Dining is now a primary highlight during tours and a consistent driver of positive feedback from residents and families.

Bonsell is a hands-on leader who develops strong, accountable teams. He has created a culture of clarity and consistency by establishing daily operational standards and mentoring staff to understand both execution and purpose. His leadership has improved team performance and stability in a traditionally high-turnover department. Beyond the kitchen, Bonsell works collaboratively with sales and engagement teams to integrate dining into events, tours, and overall community strategy. This cross-functional leadership demonstrates his ability to influence broader operational success.

Bonsell approaches dining as both an operational system and a strategic growth engine. He has introduced chef-led experiences, themed dining events, and seasonal programming designed to increase engagement and support occupancy. He continuously evaluates and refines processes, identifying efficiencies in sourcing, labor deployment, and kitchen workflows. His ability to innovate while maintaining operational discipline reflects a strong entrepreneurial mindset focused on long-term sustainability.

Bonsell’s nominator tells Senior Housing News, “Chad Bonsell’s impact extends beyond dining operations. He has demonstrated that when executed at a high level, culinary services can drive engagement, improve efficiency, and elevate the overall perception of a senior living community.”

Senior Housing News recent sat down with Bonsell 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?

Bonsell: My passion for senior living dining began with my own family. I grew up close to my grandparents and great-grandparents, and when they moved into a senior living community, I experienced firsthand the lack of social connection, inconsistent food quality, and limited focus on meaningful nutrition. That experience stayed with me.

When I entered the culinary profession, I found an opportunity to help change that reality. I realized that meals could be much more than something served on a schedule — they could create community, preserve dignity, and improve quality of life. Since then, I’ve been committed to continually raising the standard by introducing culturally diverse menus, creating new culinary experiences, and incorporating evidence-based nutrition into my approach. 

I believe that aging should never mean giving up the opportunity to enjoy exciting food or benefiting from the latest understanding of how nutrition supports health and well-being.

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

Bonsell: First, we’re moving away from a one-size-fits-all approach to truly personalized dining. Residents have unique cultural backgrounds, preferences, and nutritional needs, and our menus should reflect that while giving them meaningful choices. This also includes the growth of anytime dining, giving residents the freedom to eat when they’re hungry instead of adhering to rigid meal schedules. That flexibility promotes independence, dignity, and a more resident-centered dining experience.

Second, nutrition is becoming more science driven. As research continues to show the connection between nutrition, cognitive health, muscle preservation, and overall wellness, dining programs have an incredible opportunity to support healthy aging through intentional menu development rather than simply meeting basic dietary requirements.

Third, I see senior living embracing the same culinary innovation found in the restaurant industry. Residents deserve exciting flavors, globally inspired cuisine, fresh ingredients, and beautiful presentation. Growing older shouldn’t mean settling for repetitive or uninspired meals. Dining should continue to create moments of joy, spark conversation, and encourage social connection every day.

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

Bonsell: I believe the biggest barrier to innovation in senior living dining is the mindset that, “This is the way we’ve always done it.” Budget and staffing challenges are real, but they don’t have to prevent meaningful change. Some of the most impactful innovations come from rethinking processes, listening to residents, and being willing to try something new, especially as future generations of residents are expecting a higher-end, hospitality-driven dining experience.

Organizations can overcome this by empowering their culinary teams to be creative, investing in continuing education, and recognizing dining as a core component of resident wellness rather than simply a support service. When leadership encourages collaboration between culinary professionals, dietitians, caregivers, and residents, innovation becomes much easier to achieve.

Most importantly, organizations need to recognize that dining isn’t just an expense, it’s one of the most visible and meaningful parts of a resident’s day. Industry professionals know that mealtimes are where many residents spend most of their day and get most of their social engagement, and for some, walking to and from the dining room is one of their primary forms of daily physical activity. Investing in exceptional food, evidence-based nutrition, and memorable dining experiences not only improves resident satisfaction and health outcomes, but also creates a community that people are excited to call home.

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

Bonsell: Transformative.

The future of senior living dining will be transformative because we are moving beyond the traditional idea of simply providing meals and toward creating meaningful experiences that support the whole person. Dining will become more personalized, more hospitality-driven, and more connected to wellness, independence, and quality of life.

Future residents will expect the same level of culinary creativity, choice, and service they have experienced throughout their lives. Our role is to continue evolving by embracing innovation, incorporating evidence-based nutrition, and creating dining environments that encourage connection and community.

In our community, we have embraced this evolution by integrating multicultural cuisine and incorporating resident-inspired recipes into our menus. These efforts have expanded culinary experiences while creating opportunities for residents to share their stories, traditions, and preferences. By inviting their input, we have created a more resident-driven dining program where residents feel heard, valued, and connected to the meals they enjoy.

The future of senior living dining is not just about what is on the plate, it is about how food makes people feel, how it brings people together, and how it helps residents continue to live vibrant, fulfilling lives.

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

Bonsell: In the coming years, integrated technology platforms will help bridge the gap between dining operations and resident care. Communities adopting POS systems that connect directly with resident care profiles and menu management systems can provide staff with real-time information when taking orders, such as dietary needs, allergies, texture modifications, personal preferences, and favorite meals. This allows dining teams to deliver a more personalized hospitality experience while improving resident safety and communication across departments. A server taking an order could immediately see appropriate choices for a resident while the organization gains valuable data on dining preferences, trends, consumption patterns, and opportunities to improve nutrition outcomes.

Technology will also help us better understand resident preferences, reduce food waste, improve forecasting, and enhance communication between culinary teams, caregivers, and residents. By capturing real-time feedback and dining patterns, we can create menus that are more responsive to what residents actually want and need.

I also believe technology will play a major role in supporting the next generation of senior living residents, who will expect more convenience, choice, and hospitality. Digital ordering, flexible dining platforms, and improved communication tools can help create a more restaurant-like experience while still maintaining the warmth and personal connection that makes senior living unique. Technology should not replace the human element of dining — it should enhance it.

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?

Bonsell: The advice I would give myself is to lead with purpose, stay curious, and always remember that we are not just cooking and serving meals, we are creating experiences that can improve someone’s quality of life.

I learned that in senior living, the impact of dining extends far beyond the meal itself. A familiar recipe can bring back a cherished memory, a shared meal can create a sense of belonging, and a thoughtful dining experience can provide residents with independence, dignity, and connection.

At the end of the day, our responsibility is not just to provide nourishment; it is to create moments that bring joy, encourage social connection, and help residents continue living meaningful, fulfilling lives.

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

Bonsell: I believe they must embody curiosity, purpose, and the courage to challenge the “business as usual.”

Innovation begins with asking, “Why do we do things this way?” and having the willingness to explore how we can do better for the residents we serve. The strongest leaders in senior living dining are those who never stop learning, who listen to residents, their teams, and recognize that meaningful change starts with understanding the people behind the meals we create.

They must also lead with purpose. Senior living dining is about much more than food production — it is about creating experiences that support wellness, preserve dignity, encourage social connection, and improve quality of life. Leaders who understand that responsibility are the ones who continue to elevate the standard of dining within our communities.

Finally, innovation requires collaboration and the ability to inspire others. The greatest changes happen when culinary professionals, dietitians, caregivers, and leadership work together toward a shared vision. Award-winning leaders empower their teams, invest in education, embrace new ideas, and create an environment where everyone feels they have a role in improving the resident experience.

Ultimately, the leaders who make the greatest impact are those who combine culinary creativity with compassion, operational excellence with vision, and the belief that our residents deserve the very best experiences we can provide.