Richart Hartman, Executive Chef at The Palace Suites, has been named a member of the DISHED Senior Living Dining Innovation Awards Class of 2026 by Senior Housing News.
As an Elevating the Experience Award winner, Senior Housing News recognized Hartman for his ability to transform a repetitive dining experience into a global event.
In early January, The Palace Suites launched “365 in the 305,” an ambitious program offering residents a different dinner menu every day of the year, with no repeats. Inspired by Miami’s 305 area code, the initiative reflects the city’s cultural diversity through globally inspired cuisine and themed experiences. The concept emerged while the culinary team experimented with AI tools for event planning. Hartman recognized its potential and established clear parameters to ensure balance and consistency while using AI to expand creativity. What began as a 50-state concept evolved into a global program drawing inspiration from nearly 200 countries and resulted in a scale of variety rarely seen in the industry.
The impact has been immediate and noticeable. Dining has shifted from routine to anticipation, with residents reviewing menus in advance and engaging in daily conversations about upcoming meals. Feedback has moved away from complaints about repetition to consistent praise for variety and quality, with families and guests frequently noting the elevated experience, which has reshaped expectations of senior living dining.
Hartman’s nominator told Senior Housing News, “Chef Hartman is a visible and engaged leader, regularly interacting with residents and encouraging feedback. His approach is grounded in accountability. If a dish doesn’t resonate, it is adjusted. At the same time, he ensures innovation never comes at the expense of satisfaction, balancing adventurous offerings with familiar favorites.”
Senior Housing News recent sat down with Hartman to learn what drew him to the senior housing & senior living industry, his perspective on culinary trends, his thoughts on the future of dining in senior living, and much more. To learn more about the DISHED Senior Living Dining Innovation Awards, visit https://dishedawards.seniorhousingnews.com/.
SHN: What inspired you to pursue a career in senior living dining, and what continues to motivate your work today?
Hartman: Food has always been about more than a plate to me. It’s memory, comfort, celebration, and connection. Senior living gave me the opportunity to use food in a more meaningful way.
Many residents can tell you exactly what dish reminds them of their childhood, their honeymoon, their family table, or a special moment in life. Being able to recreate those emotions through dining is incredibly rewarding. What motivates me today is seeing residents genuinely excited about meals again — not just eating because they have to, but looking forward to the experience, the conversation, the music, the themes, and the memories attached to it.
SHN: What are the top three trends shaping the future of dining in senior living right now?
Hartman: First, experience-driven dining is becoming essential. Residents want more than traditional cafeteria-style service. They want themed events, interactive experiences, global flavors, chef-driven presentations, and meals that feel special.
Second, personalization and wellness-focused dining are rapidly evolving. Today’s residents are more educated about nutrition and expect menus that support health while still delivering comfort and flavor.
Third, technology and operational efficiency are becoming increasingly important. From smarter inventory systems to resident feedback integration and menu planning tools, technology is helping culinary teams improve consistency while allowing chefs more time to focus on creativity and hospitality.
SHN: What is the biggest barrier to innovation in senior living dining today, and how can organizations effectively overcome it?
Hartman: One of the biggest barriers is the mindset that senior living dining has to stay “safe” or overly traditional.
Innovation doesn’t mean abandoning comfort food — it means elevating it while still respecting the resident population. Organizations overcome this by investing in their culinary teams, encouraging creativity, listening to resident feedback, and allowing chefs the flexibility to build experiences instead of simply filling menu cycles. When leadership supports innovation, residents immediately feel the difference.
SHN: In one word, how would you describe the future of dining in senior living — and why?
Hartman: Experiential.
Dining is becoming one of the biggest drivers of resident satisfaction and community culture. Meals are no longer just part of the day — they are events people anticipate, talk about, and emotionally connect with. The future is about creating moments, not just menus.
SHN: How do you see technology transforming dining operations and the resident experience in the next few years?
Hartman: Technology will continue improving efficiency behind the scenes while enhancing personalization for residents.
Smarter systems can help culinary teams manage food costs, reduce waste, streamline production, and respond faster to resident preferences.
On the resident side, technology can improve communication, menu accessibility, dietary customization, and engagement. At the end of the day, technology should support hospitality — not replace the human connection that makes dining meaningful.
SHN: Reflecting on your career, if you could give yourself advice on your first day in senior living dining, what would it be and why?
Hartman: I would tell myself to never underestimate the emotional impact a dining program can have on someone’s life. Early on, I thought my role was simply to provide quality meals and good service.
What I learned over time is that dining in senior living is deeply personal. A single meal can bring back memories, spark conversation, create comfort, or give someone something to look forward to during a difficult time.
I would also remind myself to stay creative, stay adaptable, and never stop listening to residents. They will always teach you what truly matters.
SHN: What qualities or leadership traits do you think DISHED Senior Living Dining Innovation Award winners must embody?
Hartman: I believe DISHED Senior Living Dining Innovation Award winners in this industry must embody passion, adaptability, humility, and vision.
Great leaders in senior living dining understand that innovation is not just about trends or presentation — it’s about improving quality of life for residents. The best culinary leaders are willing to evolve, take risks creatively, mentor their teams, and build cultures centered around hospitality and respect.
Most importantly, they genuinely care about the people they serve every single day.