Crafted by Cedarhurst ® Fresh Flavors for Spring
Meet Corporate Executive Chef Christian Gullet
At Cedarhurst, dining has always been about more than meals. It’s about community, choice, and enjoying food that feels both comforting and exciting. Through our Crafted by Cedarhurst ® dining program, residents experience restaurant- style dining that celebrates fresh ingredients, thoughtful preparation, and the joy of sharing great food together. With the arrival of spring, our culinary teams can showcase the brightness and freshness that define the season. As winter ingredients fade, spring brings vibrant produce like sweet peas, strawberries, and tender greens. These seasonal ingredients inspire dishes that feel light, colorful, and full of natural flavor. During the colder months, menus often feature slow braises and rich sauces. In spring, our chefs shift toward techniques such as grilling, roasting, and quick sautéing—methods that highlight the delicate quality of seasonal ingredients while keeping dishes fresh and balanced. Proteins like pork pair beautifully with spring vegetables and lighter grains like rice or farro. Fresh herbs, citrus, and bright accents add aroma and flavor that reflect the energy of the season. One of our current feature dishes captures that spirit perfectly: Cuban-Style Pork Chop with Black Beans and Rice and Pickled Red Onion , served with a cornbread muffin and honey butter. The dish blends bold seasoning with vibrant accompaniments, creating a plate that is both comforting and lively—perfect for spring dining.
Guiding this refresh is Corporate Executive Chef Christian Gullet. A Memphis native, Christian first discovered his love for food in Southern kitchens before pursuing formal training at the renowned culinary program at Forest Park in St. Louis. Over the course of his career, he has led culinary programs in luxury hotels, health systems, and senior living communities, always with a focus on redefining what dining can be. Much of Chef Christian’s work is done not just behind the scenes but at the table—sitting with residents, hearing their stories, and learning what foods bring them comfort. As he explains, “Residents are my biggest influence. I talk to them constantly about what they love to eat and what foods feel like home to them. That feedback drives our menus.”
22 CEDARHURST SENIOR LIVING | SPRING FLOURISH 2026
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