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Fine Dining Is Celebrated Every Day at Park Springs CCRC

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Meet Derrick Henry, Park Springs’ Executive Chef (part 1)

Since 2007, Executive Chef Derrick Henry, CEC, has run the four distinct dining venues at the Park Springs retirement community: the Market Café Bistro, the Main Dining Room, the Springhouse Grill and the Park Springs Pub.

After completing his formal training at the Culinary Institute of America, Chef Henry was offered an externship at Le Bernardin in Manhattan, working for renowned Chef Eric Ripert. From there, he worked at the Waldorf Astoria Hotel and Frangello’s, a private catering company in New York. He went on to serve at The Fairfield Tara Hotel in New Jersey, and also worked under the direction of Executive Chef Enio Riga, personal chef of Johnny Carson of The Tonight Show.

On his first venture South, Chef Henry was employed by Atlanta’s iconic restaurant, Pano & Paul’s in Buckhead. Pano Karatassos’ flagship restaurant ultimately spawned the Buckhead Life Group, encompassing some of the top restaurants in Atlanta.

Because of family ties in New Jersey, Chef Derrick returned there and accepted a position with the BMW Corporation as Executive Chef in their head office in Park Ridge (NJ), a job that also took him to BMW’s facilities in Germany.

However, when Andy Isakson of Isakson Living, the owner and operator of Park Springs, called in 2007 and offered him to become the Executive Chef of the resort-style community in Stone Mountain, Chef Henry decided that the time was right to move his family to Atlanta for good.

At this time, Chef Henry also decided to get his qualification as a Certified Executive Chef through the American Culinary Federation (ACF). The ACF requires a minimum of 10 years of supervisory kitchen experience for CEC qualification. The qualifications are broken down into 10 years as the head of kitchen operations, including supervisory experience overseeing a minimum of three employees involved with preparatory food service, and at least three years as an ACF-certified Chef de Cuisine, Executive Sous Chef, Pastry Chef or Chef in charge.

“Currently at Park Springs, we serve between 700 and 800 meals per day in our four different restaurants, including lunch and dinner for our Park Springs members as well as for the residents at our Cobblestone Health Center. And I am not even counting the meal service for our 200 staff members,” notes Chef Henry.

Comments

  1. Derrick,
    We are so fortunate to have you and your great staff at Park Springs. Easter Brunch was outstanding. Our Tuesday night group will be in the Grill tonight…..always a treat to see what is in store for a real treat.

  2. Derrick,
    We are so fortunate to have you and your great staff at Park Springs. Easter Brunch was outstanding. Our Tuesday night group will be in the Grill tonight…..always a treat to see what is in store for a real treat.

  3. Ken Meyer on April 9, 2013 at 7:28 pm said:

    We are extremely fortunate to have Chef Derrick on our staff. He is the best and hopefully he will remain with us for a long time.

  4. Lynne C. Hewett on February 13, 2015 at 11:39 pm said:

    Chef Henry:
    I am so proud of your recent award. I am constantly amazed at the quality and creativity of the food service at Park Springs. It is such a treat to entertain family and guests in the Springhouse Grille. Keep up the amazing job you do as Head Chef at Park Springs.
    Lynne Hewett

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Stone Mountain, GA 30087

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