Success in senior living dining doesn’t just come from good food, it comes from the people behind it. For Chef Preston Stephens, what started as a job turned into a career built on learning, leadership, and connection. He strives to work for a dining program that is “best in class” for culinary leadership in senior living. That’s how he found himself working at Montereau.
As sous chef at Montereau in Tulsa, Oklahoma, Preston has made an impact in the kitchen and is a mentor to those around him. His approach is rooted in teamwork and values that help shape not only the culinary team, but the experience residents have each day. It’s a strong reflection of culinary leadership in senior living, where the focus goes beyond the plate to include meaningful connections.
We sat down with Chef Preston to learn more about his path, the evolution of the culinary team at Montereau, and what motivates him each day in the kitchen.
I’ve been in hospitality for about 15 years now, and just over two of those have been in senior living here at Montereau.
When I graduated with an engineering degree and started working in dining as a side gig, I quickly realized how much I loved it, and it turned into my career. I started trying to work my way up in fine dining, jumping around from restaurant to restaurant and eventually became the chef at a gastropub here in Tulsa, Oklahoma.
But after a while, I realized I had hit a ceiling. When you’re already the chef, the only next step in most restaurants is to move to a new place and start the climb all over again. It just started to feel like a dead end, and honestly, the culture was becoming negative. That’s when I started looking for something different and found myself in senior living.
I honestly didn’t know what to expect. But after touring the community, I realized this was still fine dining, just in a different setting. More importantly, I saw a path for growth. That was over two years ago, and I haven’t looked back.
When I first came on board, it didn’t feel like a team, more of a group of individuals working in the same kitchen. But that changed with time, strong leadership, and support from CCL. Now, we’ve built something special, a kitchen that feels like family.
The leadership, hands down. When I started, there wasn’t a lot of direct guidance. But once Executive Chef Marvin came on board, everything changed. He brought consistency and structure, and the corporate chefs became more involved. That’s when things really got rolling.
In this industry, there are usually two kinds of chefs: the ones who want to mentor and help you grow, and the ones who are afraid to share knowledge because they see you as competition. I’ve worked with both in the past, but Marvin is the kind of chef who wants to teach and uplift others. He’s very ready to teach people, to mentor people. And that’s the most important thing. If someone’s willing to learn, as a boss and a leader, you have to pour into them. That mindset has had a huge impact on me.
The relationships. In restaurants, you might have regulars, but here, you really get to know the residents- you know their birthdays, their favorite meals, where they’re from. You build genuine relationships. It becomes more like a family, especially because you’re in their home. It’s a much deeper connection than I ever experienced in fine dining.
Yes, definitely during our events. Whether it’s a Christmas brunch or one of our Chef’s Tables (which are basically wine dinners), when residents and their families tell you, “This made my holiday,” or “That’s the best meal I’ve had in five years,” …those moments are incredible. You feel the impact of what you’re doing.
The culture here. We’ve built a really positive, supportive team environment, and I love coming in every day knowing we’re doing something meaningful. It’s more than just cooking; it’s hospitality, it’s service, and it’s about making people feel seen and cared for. That’s the essence of culinary leadership in senior living, putting people first, every day.
At Montereau, and across CCL Hospitality Group, stories like Preston’s are a reminder of what’s possible when we invest in people and empower them to thrive. Preston and his team’s success shows that growth happens in the details and in the daily choices to show up, support others, and lead by example.
We’re proud to spotlight Chef Preston and look forward to seeing how he continues to shape the future of culinary leadership in senior living through every plate he serves.
