Summary
Executive Chef Dean Garner has spent 10 years building his career with Atria. His FLAME Award shows what that experience means for residents at Burlington Gardens: a chef who listens, knows what they like and helps make dining feel personal.
At Burlington Gardens just north of Hamilton, Ontario, Mondays often mean cinnamon rolls made the way residents like them.
Residents told Executive Chef Dean Garner they enjoy his version, so he keeps them on the weekly menu. Egg salad sandwiches are another favourite that keeps coming back. These are small examples of something bigger: When a chef listens and gets to know residents, daily dining feels more personal and consistent.
Dean’s spent 10 years with Atria, including two years as Executive Chef at Burlington Gardens. Before that, he worked as a Regional Culinary Specialist and led the kitchen at another community. His background and focus on residents recently earned him a Dominic Giroux FLAME Award, recognizing great cooking across Atria communities.
What makes dining at Burlington Gardens personal?
Dean sees the dining room as a great place to build relationships. “I love the residents,” he says. “Every morning I go out and talk to them. I do table touches and get to hear about their day.”
These conversations help him learn residents’ favourite meals. He also learns the routines they look forward to. “The more you give and the more you listen, the better everything goes,” Dean says. “The residents can tell that you care. “They get to know you as part of their community, and that makes all the difference.”
A restaurant chef might serve someone just once. Dean sees the same residents every day and hears their feedback firsthand. His announcements, jokes and dining room visits have become part of the experience. At communities he has supported, team members have even nicknamed it “the Dean show.”
That visibility matters. Residents know who’s cooking their meals. And Dean gets regular chances to learn what’s working, what they miss and what they’d like to see again.
Does Burlington Gardens respond to dietary preferences?
Dean believes better service starts with direct communication. His approach includes:
- Getting to know residents and the meals they like
- Bringing back menu items residents ask for
- Talking about dietary needs and other options
- Offering another option when a standard menu item doesn’t work
Burlington Gardens is an independent living community, so residents manage their own dietary needs. Dean follows community policy, but he encourages residents to talk with him about changes or other options.
“It’s always a yes for me,” he explains. “If there’s something I can’t accommodate, I’ll find a different solution that works.” That may mean a small change to a meal or a different option from the kitchen.
This doesn’t mean every request can be met. But residents know who to talk to, and they can count on a chef who listens and looks for a solution that works.
Why does staff tenure matter in senior living dining?
In his 10 years with Atria, Dean’s worked in community kitchens, supported chefs across the region and now leads the kitchen at Burlington Gardens every day. That’s taught him Atria’s standards, built his confidence and shown him what residents really want.
He’s still learning too. “My passion for cooking and learning has never really wavered,” Dean says. Lately, he’s been studying baking, ingredient amounts and kitchen math so he can try new techniques instead of just sticking to recipes he already knows.
That history shapes how Dean leads, too. He says his style is patient and attentive. He trains each team member a little differently and watches for times when someone needs help.
Residents see the work of the whole kitchen team, not just the Executive Chef. A leader who knows the company, supports the team and listens to feedback can help make mealtimes feel more dependable.
If you’re comparing independent living communities around Hamilton, Ontario for your family, it’s worth asking about staff tenure. Ask how long the chef’s worked there and how often they spend time with residents. The answers can tell you a lot about the community behind the menu.
What does the FLAME Award recognize?
Winning the FLAME Award means a lot to Dean. It honours his mentor and friend, Chef Dominic Giroux. Dominic hired Dean when he first joined Atria. Later, they worked together as Dean supported communities across the eastern region.
“As soon as I heard there was an award in his name, I knew I had to try for it,” Dean says. “He taught me and helped me so much.”
Dominic once told Dean that if he stuck with him, he’d become something. Within six years, Dean was travelling the region and learning at his side. That history made the award even more meaningful.
The award also reflects values that have guided his career: consistency, teamwork and always being ready to help. “Since I started with the company, I’ve always been Team Atria,” he says.
Looking back, Dean says the award means more than professional success. “I’m very grateful that my name is near Chef Giroux’s in some way. That’s a big deal.”
Have lunch, on us
Dean’s award-winning cooking is just one part of daily life at Burlington Gardens, shaped around what residents like and the routines they enjoy. Schedule a tour and enjoy a complimentary chef-prepared lunch to experience the award-winning dining program Dean leads.
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