Head Chef

Chef Hans has been in the Culinary Arts for 33 years. He was fortunate to be able to train under two European Chefs which developed his strong foundation in classical European cooking. Chef Hans spent the better part of 16 years managing the kitchen for several fine restaurants, including The Centennial Room, which featured tableside cooking and Salmon Run, which featured the best of classic dishes presented in a contemporary style. Chef Hans then turned his attention to the catering side of the business where he spent the last 16 years as the Catering Chef at Sawmill Creek Resort. Chef Hans took care of cooking and menu planning for all of our corporate functions, private parties, and of course the wedding packages, which were a big part of the business. Chef Hans came to Admiral's Pointe in mid 2010 to change the culture of food service delivery and to raise the level of expectations for dining in the nursing facility setting.

What I love most about being part of the Admiral's Pointe team is...

"The feeling that we are all a part of a tight knit family that is pursuing the same goal: Making a difference in the lives of the people who come to stay with us. My goal is to set the bar high and make the culinary experience at our fine facility one that rivals any hotel or restaurant."