In the Kitchen with Kris Kishbaugh

Delicious Dish

With 24 years of restaurant and long-term care dining experience, Director of Dining Services and Executive Chef, Kris Kishbaugh brings a unique passion for food and zest for life to Brookline Senior Living. A natural in the kitchen—his mom taught him to use the stove at the age of eight—Kris says that while most kids were watching cartoons on Saturday mornings, he was intently watching Julia Child and taking in PBS episodes of Wok with Yan. “I have always enjoyed serving people and seeing the expressions on their faces when they really enjoy what you put in front of them,” he says.

Kris’s on-the-job experience began at the age of 14, starting off washing dishes and working his way through the kitchen. He received an associate degree in culinary arts from Luzerne Community College, and later finished his bachelor’s degree at Lock Haven University. Continuing the learning experience at local restaurants and country clubs, Kris was eventually hired as the executive chef with the Berwick Country Club. After a move to Scranton, PA, he worked in the long-term care arena for three years—his first experience working with older adults. It was during this time that, for the first time in his professional career, “[his] talents truly mattered in someone’s life.” Later, after opening and running a restaurant with his wife in Englewood, Florida, a family matter had them return home to Pennsylvania. It was at that time that Kris also returned “home” to long-term care.

“Juniper's values as a company fit my views on how service should be provided. I think the signature programs that [we] offer are an important part of nurturing the individual in body, mind and soul,” Kris said. The signature program closet to him is, of course, the H’art and Soul of Dining.

Keeping the Cafe at the Inn stocked with fresh creations 

“The H'art and Soul of Dining was one of the selling factors of the company for me. When I was touring the building and saw Beef Wellington on the menu, I thought, ‘Wow, this is a place I want to be part of!’"

"The opportunity to bring the highest quality of restaurant-style service and food choices to this population is a great blessing for a chef,” he said.

“Here at Brookline, the dietary department has the important job of providing nourishing meals to our residents.  We want our residents to have the opportunity to socialize and foster lasting relationships in our dining rooms,” he said, adding that, “We expect our service to cultivate an overall satisfaction for daily enjoyment. This type of program keeps me constantly setting standards for service through educating staff on service tips, cooking techniques, and motivating the department to move its expectations of great service to the next level.”

Kris said that, to date, his most rewarding experience with Juniper Village goes back to the Beef Wellington. “Honestly,” he shared, “Creating [that dish] this past Monday, because it was one of the meals that really had me excited was rewarding. To see the outpouring of appreciation for a job well done, to have the resident's stop you in the hall an express such gratitude, is overwhelmingly heart warming.”

“I want [dining] service at Senior Living to meet and exceed the set standard,” he said. “I want this department to be the WOW factor here!” Popular opinion says that you’re off to a great start, Kris. Welcome home!