If you have ever joined one of your loved ones for dinner at 10 Wilmington Place, or enjoyed a complimentary breakfast or lunch during a tour, you may have seen our executive chef, Keith Davis, pass through one of our dining rooms. Even if you didn’t see him, you had the opportunity to try one of his culinary creations—the result of 20 years of commitment to providing the very best dining experience for our senior living community.

Keith brought extensive experience to 10 Wilmington Place that he now applies to running our high-volume operation and leading a team including two sous chefs, cooks, and a dining supervision staff. A native Daytonian, he studied culinary arts at Montgomery County Career Technology Center, and went on to earn an associate’s degree in culinary arts and a bachelor’s degree in food service management. Keith then held executive and system executive chef positions in Columbus for six years before returning to Dayton to join 10 Wilmington Place.

“It stood out to me that it’s family owned,” he said. “They have always had a reputation in the Dayton area, that it’s not your typical retirement community.”

One of the unique benefits we offer our residents is the variety of delicious meal options, which Keith and his team prepare from scratch every day. In fact, they’re responsible for preparing about 500 meals per day for Independent Living, Assisted Living, and Memory Care.

With their included meal plan comes many, many options. There is a continental breakfast, lunch featuring two types of soup and two entrees, and dinner consisting of three entrees, two vegetables, two starch sides, and dessert selections like cookies, pie, ice cream, fruit and more. Not to mention, the menu is different every day, and the three standard a la cart options change monthly.

Keith is responsible for purchasing supplies and writing the weekly menu, and he meets with residents frequently for feedback. 

“The homestyle meals are some of the most requested, like our fried chicken, meatloaf, Swiss steak, spaghetti with meatballs, a lot of comfort food,” he said. “During Lent, we were doing a lot of fish, and as we head into spring, they’ll go for more sandwiches and lighter fare. So, the menu is really based on what the residents have requested, what we have on hand, what the weather is, or what time of year we’re in.”

Keith also takes the occasional special request, like a special rice pilaf or what one resident called a “hillbilly wedding cake.”

Independent and Assisted Living residents are welcome to enjoy our restaurant-style dining experience, including a wait staff and the extensive menu, or Keith can arrange for pickup or delivery services if a resident feels under the weather or opts to enjoy their meal in their room. Food is also delivered to Memory Care residents and plated by staff on the fourth floor.

In order to manage this high volume of food, and maintain the highest level of quality, 10 Wilmington continues to invest in the team and kitchen through education, equipment, and more. Keith, Jill, the dining room supervisor, and Dan, a sous chef, have all completed the necessary training to become level two food service managers, among other accomplishments.

"We're only required to have one level two food service manager on staff, but we have three,” Keith explained. “And, we're one of two retirement communities that have a certified executive chef, certified by the Congressional Charter of the American Culinary Federation based on work experience, education, and skill level.

“I also teach a production class one day a week at Sinclair,” Keith continued. “They actually came and asked me if I could teach, and I asked the owners, and they were open to it. So, I've been doing that six years now.”

The continued support and dedication of Keith and his team ultimately contribute to our shared goal of creating a better experience for our residents.

“Every day, we make sure our residents are fed and taken care of,” Keith said. “Looking back over the last 20 years, it’s the residents I remember most.”