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Executive Chef Derrick Henry Represents Park Springs at Prestigious Culinary Events and Competitions; Enjoys Learning and Teaching Year-Round

Home » Blog » Executive Chef Derrick Henry Represents Park Springs at Prestigious Culinary Events and Competitions; Enjoys Learning and Teaching Year-Round

Chef HenryIn 2007, Andy Isakson, Managing Partner of Isakson Living, owner and operator of Park Springs, offered Derrick Henry the position of Executive Chef at the luxury resort-style retirement community in Stone Mountain. Ever since, Executive Chef Derrick Henry, CEC, has run the four distinct dining venues at Park Springs: the Market Café Bistro, the Main Dining Room, the Springhouse Grill and the Park Springs Pub.

Chef Henry, who received his formal training at the Culinary Institute of America and received his qualification as a Certified Executive Chef (CEC) through the American Culinary Federation (ACF), is well-known throughout the industry for his commitment to excellence – and for his support of young professionals who want to make their career in the food and beverage industry.

One way of showing his passion is by participating in a variety of culinary events throughout the year. Recently, Chef Henry took part in a food contest as part of a team from Le Cordon Bleu College of Culinary Arts Atlanta, and his team placed 5th out of 55 teams. During September, he also served as a judge during the Art Institute of Atlanta’s Food Competition.

Always engaged, Chef Henry will be participating in the upcoming “Cheers for Children Ball” on October 17 at The Foundry at Puritan Mill in Atlanta. Park Springs is proud to sponsor this food presentation and we all thank Chef Henry for his drive and continuous outreach to the community.

“As a result of my extensive training at top restaurants and in-depth experience creating truly fine food at Park Springs, I love creating special menu’s and hosting special events,” says Chef Henry.

Park Springs’ members appreciate Chef Henry’s elegant menu choices at the four dining venues on the 54-acre Park Springs campus.

“There is no reason to lower your expectations or bore your taste buds when you move to a retirement community. It is my goal to offer interesting, creative, well-prepared menu items that rival those found in any top quality restaurant in town,” says Chef Henry. “Of course, I work closely with our Park Springs dietitian so that we always offer a variety of well-balanced choices.”

Chef Henry is on the culinary advisory board of Gwinnett Technical College where he is involved with the development of the curriculum. “At Park Springs we train externs from this school as well as students from Le Cordon Bleu College of Culinary Arts in Atlanta, and The Art Institute of Atlanta,” says Chef Henry.

“We are so fortunate that Chef Henry oversees our fine dining establishments at Park Springs. He makes sure that our Members’ dining experience brings great pleasure every day. Thanks to Chef Henry, sophistication, top quality menu items and healthy choices are always on the menu!” says Susan Mahoney, Director of Sales and Marketing for Park Springs.

If you’d like to learn more about living and dining at Park Springs, the beautiful, luxurious continuing care retirement community, please contact one of Park Springs’ Residency Counselors by calling 678-684-3300 or visiting www.parksprings.com.

 

 

 

Comments

  1. Chef Henry always seeks to obtain a pleasing presentation for any meal. His enthusiasm at any special event makes it even more enjoyable. His meals vary with entrees for those with special dietary needs. I love that a seafood entrée is available daily. To relax in such beautiful dining areas adds to the whole experience of Park Springs amenities.

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500 Springhouse Circle
Stone Mountain, GA 30087

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