My culinary journey began at the age of 13, when I was given the chance to wash dishes after school for a high-end catering company. Even at that young age, and inspired by my hardworking Portuguese immigrant parents, I saw it as more than just a job—it was an opportunity. Over the next eight years, I worked my way up to sous chef, gaining hands-on experience and a deep passion for the culinary arts.
From there, I further trained under talented French, Italian and Portuguese chefs, expanding my technique and perspective in fine dining restaurants, being taught discipline, and a deeper appreciation for excellence in hospitality. Eventually, I opened and operated my own restaurants. I poured my passion for food and dining into being a restaurateur, creating memorable meals and cultivating teams that shared my passion for food, commitment to quality and creating a true dining experience for guests. While the experience was incredibly rewarding and after almost a decade, burnout set in, and it was time for a change, and I sold my restaurants.
I stepped into a new role as a sales rep for a wholesale food distribution company, learning the business side of that industry. But the passion, hustle and creativity of kitchen life pulled me back. I returned to catering, working for an upscale-corporate caterer in San Francisco—until the Covid-19 pandemic changed everything.
That’s when a chef friend of mine suggested I explore senior living dining. At first, I was hesitant—like many, I had misconceptions. But once I stepped into this world, I realized the profound impact and joy that great food can have on the quality of life for seniors. I’ve now spent the last several years in senior living, with the goal of creating meaningful dining experiences that bring comfort, joy, and connection to residents every day.
To quote a chef that I’ve always respected and admired:
"You learn a lot about someone when you share a meal together.”
With Pride & Respect, Executive Chef Will Azevedo
