Mark Holmes has been named national director of culinary operations at The Goodman Group.
In this position, Holmes will be responsible for driving excellence in the culinary and dining experiences for residents at all of The Goodman Group’s managed communities through the company’s Food for Life program. The Food for Life program features whole or minimally processed foods that are locally sourced and plant-based in an effort to maximize health gains and overall wellbeing for residents. The program is being integrated into menus and food offerings for The Goodman Group’s independent living and assisted living communities as well as its skilled nursing centers.
Holmes will report to the company’s vice president of senior living and health care, Craig Edinger, who says: “Mark brings extensive expertise in culinary operations and dining services, including more than 20 years in upscale senior living and retirement communities. During his career, he has implemented many dining initiatives to increase customer satisfaction and enable profitable growth in high volume dining environments.”
Most recently, Holmes served as director of hospitality and dining services at HarborChase of Villages Crossing, a full-service flagship assisted living and memory care community in Lady Lake, FL. Prior to that, he was a long-term care culinary and dining services consultant in Orlando.
Holmes has an honors culinary arts degree from City & Guilds of London Institute. He is certified in dietary management and food protection by the Certifying Board for Dietary Managers.
