Dished Senior Living Dining Innovation Awards: Jp Hascoat, Executive Chef, Peconic Landing

JP Hascoat, Executive Chef at Peconic Landing, has been named an inaugural member of the DISHED Senior Living Dining Innovation Awards Class of 2025 by Senior Housing News.

As a Palate Pleaser Award winner, Senior Housing News recognized Hascoat for his ability to lead Peconic Landing’s culinary program that serves several levels of care, from Independent Living to Skilled Nursing, delivering meals that are fresh, flavorful, and consistently well-executed. Hascoat has introduced rotating restaurant pop-ups, exhibition cooking, and themed menus that keep the dining experience dynamic and engaging for residents.

Hascoat also works closely with Peconic Landing’s Culinary Committee, regularly engaging members and incorporating their feedback into future offerings. His team respects him not only for his skills, but also for the way he fosters a positive, collaborative kitchen culture. Not only does he hire and mentor his kitchen staff, but Hascoat has no issues jumping in to help out team members during busy service hours.

Hascoat’s nominator told Senior Housing News, “JP is dependable, humble, and deeply committed to the community he serves. He often works late, covering nights, weekends, and holidays when needed. He never views his work as a chore, but as a privilege. His professionalism is evident in the standards he upholds, the way he treats his team, and the care he brings to every interaction. Over his 23-year tenure, JP has become a trusted and valued presence at Peconic Landing, someone who leads with integrity and serves with heart.”

Senior Housing News recently sat down with Hascoat 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://seniorhousingnews.com/2025-dished-innovation-awards/.

SHN: What drew you to dining in the senior housing & senior living industry?

Hascoat: I came from the restaurant world, and I thought stepping into senior living would be an interesting new challenge. At first, it was about learning a different culinary skillset and expanding my knowledge, but what’s kept me here is the reward of building relationships with members.

Cooking isn’t just about the food. It’s about the people you’re serving. Over the years, I’ve realized how meaningful it is to bring joy, comfort, and even memories through dining in this setting.

SHN: What are the top three trends that you believe are impacting dining innovation in senior living?

Hascoat: First, there’s a greater emphasis on healthful eating choices, but it has to be balanced with the comfort foods people love. Choice is essential. What’s “healthy” for one person might mean Indian flavors, for another it’s Asian dishes. Meeting those diverse expectations is key.

Second, presentation matters more than ever. People eat with their eyes.

Third, culinary talent is raising the bar. Senior living has moved beyond scoop-and-serve. Real chefs are bringing restaurant-level creativity and skill into the industry, which is changing the entire dining experience.

SHN: What do you think is the biggest impediment to innovation in senior living dining, and what advice would you give to others about how to overcome this challenge?

Hascoat: Staffing is the biggest challenge in our field, especially since the pandemic. But I’ve found that if you take the time to invest in people, you can grow an incredible team.

Some of our strongest team members started washing pots and pans, then their eyes lit up when they were given the chance to learn something new. Training, mentoring, and creating an environment where the team feels valued is what makes innovation possible. If you build the right culture, your team will stay and grow with you.

SHN: In one word, how would you describe the future of dining in senior living?

Hascoat: Awesome.

From where I started more than two decades ago to where we are now, the growth has been incredible. The future is even brighter: More creativity, more diversity, and more opportunities to make dining a real highlight in senior living.

SHN: If you could change one thing with an eye toward the future of dining in senior living, what would it be and why?

Hascoat: We can’t change it, but the hardest part of this work is the heartbreak of saying goodbye to members you’ve come to know so well. You share meals, stories, and years of connection, and then they move on to another level of care or eventually out of our dining rooms altogether. It’s an inevitable part of this field, but it never gets easier. If I could change anything, it would be that.

SHN: If you had a crystal ball, what do you think will impact dining in senior housing & senior living now and into 2026?

Hascoat: The biggest impact will come from focusing on the diversity of the cuisine. You can’t stand still in this field. Member expectations evolve with every new generation moving in, and if you don’t keep raising the bar, you’ll fall behind quickly. Continuous innovation, listening to members, bringing global flavors, and making dining an engaging experience will define the future.

SHN: In your opinion, what qualities must all DISHED Senior Living Dining Innovation Award winners possess?

Hascoat: Compassion is number one. You have to respect the people you serve and truly listen to them. You also need to be open-minded. Willing to grow, adapt, and bring members’ voices into the dining program. And, finally, you must have humility. It can’t be about our egos in the kitchen. It’s about creating food that makes people feel cared for.

SHN: If you could give advice to yourself looking back to your first day in senior living dining, what would it be and why?

Hascoat: I’d tell myself to take the time to really get to know your members. In the beginning, I was focused on the kitchen and the food, thinking that if I pushed my culinary skills hard enough, it would speak for itself. Over time, I realized it’s not about what I want to put on the plate. It’s about preparing food in a way that pleases the people who live here, the way they want it. Building those relationships and understanding their preferences makes all the difference, and I wish I leaned into that sooner.

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