New Executive Chef emphasizes scratch-made in Summit kitchen
Dave Wasson, The Summit’s new executive chef, doesn’t have a favorite dish.
“Good food is my favorite thing to make,” Dave said. “I really just appreciate that we have the opportunity to do great things here.”
Dave spent 20 years in food service for higher education. He and Mitch Rodhe, Director of Culinary Services, worked together for years.
“The opportunity to work at The Summit came to me,” he said. “I worked with Mitch and that was a big draw working with someone I knew and trusted.”
A former engineering student, Dave made a switch to food service. The education wasn’t wasted in the kitchen. “It’s all a puzzle. You take it apart and put it back together in a way that makes sense.”
ProChef certified, Dave is excited to work with the culinary team. “Everybody here is extraordinarily kind,” he said. “I really enjoy meeting the residents.”
Dave and the culinary team listen to residents and try to incorporate those conversations into the menu. Mitch and Dave both put an emphasis on from-scratch cooking and local ingredients.
“We’re working hard keeping things fresh and seasonal. It’s a great team here and I’m happy to be part of it.”
His measure of success is simple. “I just want everybody to have a good meal and walk out with a full belly and a smile on their face.”