Nicholas Rebis
Executive Chef · Culinary Leader
Creating exceptional dining experiences through operational excellence, team leadership, and resident-centered hospitality.
Specializing in senior living, hospitality, and high-volume culinary operations.
Highest resident satisfaction scores in the company while leading one of its highest-volume dining programs.
Proof in practice
The stats above are the scoreboard. These are the plays behind them.
Chef Chats, Food Committee meetings, and daily menu-book feedback turned dining into a two-way conversation — and moved satisfaction scores to #1 company-wide.
At GenCare Lifestyle, built a team so stable that every shift was covered in-house for half a year — no temp labor, no gaps.
Mentored a dining room server through Cook, Lead Cook, and eventual Culinary Services Director — proof that development is built into how I run a kitchen.
Held per-resident daily food cost between $5.50 and $10.00 across budgets from $250K to $750K while keeping restaurant-style standards.
About
Executive Chef with 18 years of culinary experience and 8+ years directing senior living dining programs — from the dish pit to leading full culinary operations.
Completed my role at Solstice Point Defiance in June 2026 and am now pursuing my next executive chef opportunity in senior living.
I build teams through internal promotion, maintain deficiency-free regulatory audits, and manage food budgets up to $750K while delivering restaurant-quality dining at scale.
At Solstice Point Defiance, I earned the highest dining satisfaction scores in the company. At GenCare Lifestyle, I eliminated agency staffing for six consecutive months and secured Gluten Intolerance Group certification for an acclaimed gluten-free program.
My career began at Grandview Terrace in Arizona, rising from dishwasher to Sous Chef over eight years — so I know every station, not just the management view.
Why I cook
I believe food is one of the last daily experiences people truly look forward to. Whether serving residents in senior living or guests in hospitality, my goal has always been to create meals that people remember and teams that take pride in serving them.
Testimonials
“The staff cares about the residents and it shows. My parents lived here together, and my mother is still in the community. This is a gift to my family.”
Career
Five roles across 18 years in culinary — 8 of those leading kitchens. Every position built around measurable results, not job descriptions.
Solstice — Point Defiance
Tacoma, WA
GenCare Lifestyle
Renton, WA
Village Concepts
Auburn, WA
Remann Hall
Tacoma, WA
Grandview Terrace
Sun City, AZ
Portfolio
A curated selection — each photo tied to a program, event, or result.
Contact
Open to executive chef and culinary director opportunities in senior living, healthcare dining, and hospitality.
Available for