Fine Dining Is Celebrated Every Day at Park Springs CCRC

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Meet Derrick Henry, Park Springs’ Executive Chef (part 2)

This is part two of a delicious conversation with Chef Derrick Henry, Park Springs’ Executive Chef.

henry-two“As a result of my extensive training at top restaurants and in-depth banquet experience, I especially love creating special menu’s and hosting special events. Just last year, we were honored to host the Presidential Gala of the ACF at Park Springs, a major event for Chefs and professionals in the culinary world – and it was grand!”

Park Springs’ members appreciate Chef Henry’s sophisticated menu choices. “Why would you 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 sophisticated restaurant in town,” says Chef Henry. Recently, Alynn Plaisted, the son of one of Park Springs’ members told the Chef that “…the finest dining in all Atlanta is at the Springhouse Grill.” That’s quite a significant compliment!

“Of course, I am conscious of healthy preparations and work closely with our dietician on staff to offer a variety of well-balanced choices. But above all, I want to delight and please our discerning Park Springs members with the best possible meals around!”

Some Park Springs members have even enjoyed getting to know Chef Henry as a personal chef. “If someone asks me to prepare a dinner for a special occasion, and even have it delivered to their home, I’m happy to do that. And if they need me to fix a special dish to go, like our famous short ribs, and then call me from out of state for re-heating instructions, that just makes me proud,” says Chef Henry.

“In our kitchens, we only use the freshest, often locally-sourced ingredients. We serve Certified Angus Beef and Springer Mountain Farms chicken, and we also develop delicious low-calorie, gluten-free and reduced sodium dishes for those members who need to watch their intake.

“There is so much talent here at Park Springs! Right now, I oversee a staff of 38 culinary professionals including 24 certified chefs. I am on the culinary advisory boards of both Gwinnett Technical College and Atlanta Technical College, and The Atlanta Technical College and we train externs from these schools 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 already making plans for our next big special events: The Taste of Park Springs in April, and of course, our scrumptious Mother’s Day Brunch. And on the last day of each month we always go all out with our “End of the Month” Buffet that can include a crab boil, a whole steamship round of beef or a roast pig.”

Executive Chef Henry has elevated the dining experience at Park Springs to a whole new level. Good taste, sophistication, quality, creativity and healthy choices are always on the menu!

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An Isakson Living Community


Park Springs
500 Springhouse Circle
Stone Mountain, GA 30087

p: 678-684-3300

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