Today we’d like to introduce you to Savannah Rogers.
Hi Savannah, thanks for joining us today. We’d love for you to start by introducing yourself.
I knew from a young age that I wanted to be in the culinary world. I was fortunate to transition straight from high school culinary competitions into culinary school, and then immediately into the field. Did I ever imagine I’d be in luxury senior living by the age of 30? Not at all — but I wouldn’t change a thing. This path has been incredibly rewarding. My time with the Four Seasons shaped me into the chef I needed to become, and that experience now allows me to enrich the lives of seniors across the country through exceptional dining as a Regional Director of Culinary for one of the top senior living companies in the US. I’d make the same choices all over again.
We all face challenges, but looking back would you describe it as a relatively smooth road?
My path hasn’t always been linear, and it certainly hasn’t been without its challenges. I entered the industry as a culinary leader at a very young age — and while that alone can be tough, being a young female leader brought an additional set of hurdles. I had to prove what I knew, what I could do, and the kind of leader I was — time and time again. But with consistency, results, and resilience, my reputation began to precede me, and the path became smoother. I earned respect, and from there, I kept climbing — from Sous Chef to Executive Chef, to Traveling Pastry Chef, and now to the Regional Culinary Leader I am today. Every step forward has brought me closer to the impact I get to make now.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
I currently serve as a Regional Culinary Leader for Discovery Management Group, the national brand within the Discovery Senior Living family of companies — a recognized industry leader in performance, innovation, and lifestyle customization. Today, Discovery ranks among the two largest senior living operators in the U.S., with DMG communities stretching coast to coast, from California to New York and everywhere in between.
Our brand represents luxury senior living with an approachable, human touch — especially when it comes to culinary. In my role, I’m responsible for upholding high standards across our communities, while teaching, training, and mentoring Executive Chefs, Culinary Directors, and front-of-house managers in the art of fine dining — and more importantly, how to make it applicable and enriching for the seniors we serve.
We take a great deal of pride in what we do. My regional culinary team is made up of professionals who, like myself, have walked in the shoes of nearly every position in this industry. Between the five of us, there’s not a role we haven’t worked — and that experience fuels the integrity and passion behind everything we deliver.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
We’re starting to see the “sandwich generation” — the adult children of aging parents — take a much more active role in choosing senior living communities. That’s shifting the industry in a big way. Senior living is becoming more mainstream, more modern, and honestly, more exciting. Aging isn’t something people are hiding from anymore, it’s something we’re talking about openly and that shift is changing everything, especially in culinary.
Today’s residents are well-traveled, and they’re bringing adventurous palates with them. We’re seeing a clear turn toward internationally inspired cuisine, flavors and dishes influenced by global travel, and even personal memories. The old image of a mothball smelling “senior home” is fading. What we’re building now are communities that celebrate elegance, lifestyle, and connection where food and engagement plays a huge role.
We’re also embracing innovation in ways that would have sounded wild a decade ago. Equipment like Rational ovens are using AI to help us cook smarter — adjusting automatically for flow rate and food type to improve yield and product quality. We even have service robots, like robotics, that can run food between stations or help support dining teams during service. Robotics and AI aren’t coming… they’re already here and ready to assist in our endeavors.
Even behind the scenes, we will soon be using AI to analyze years of menu and sales data so we can get a clearer picture of what our residents truly enjoy. It’s no longer just a gut feeling or a guess, we will have the tools to make informed decisions that support both creativity and satisfaction.
At the end of the day, it’s about staying ahead while still staying personal. Technology helps, but heart and hospitality will always lead the way.
Contact Info:
- Website: https://boldjourney.com/meet-savannah-rogers/
- Other: https://shoutoutdfw.com/meet-savannah-rogers-rogers-culinary-director-chef/
Image Credits
Photo credit to my napa valley chefs, family and friends.
