Dished Senior Living Dining Innovation Awards: Patrick Armstrong, Culinary Director, Northbridge Companies – Avita Of Stroudwater

Patrick Armstrong, Culinary Director at Northbridge Companies – Avita of Stroudwater, 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 Armstrong for his ability to bring balance, innovation, and a deep understanding of how food can bring comfort, connection and joy to the memory care residents at Avita of Stroudwater. He understands how critical it is to tailor meals that are not only nutritious, but also accessible and engaging for those living with cognitive challenges. Armstrong consistently delivers meals that stimulate the senses — particularly smell and taste — which can spark memories and emotions for residents, helping them reconnect with meaningful moments from their past.

Beyond his culinary talent, Armstrong is an exceptional leader and mentor. His nominator says he fosters a kitchen culture “that prioritizes creativity, collaboration, and professional growth. Pat actively encourages his team to experiment with new recipes and techniques, empowering them to bring their own ideas to the table and contribute to the evolving menu.”

Senior Housing News recently sat down with Armstrong 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?

Armstrong: My passion for food started when I was young, spending time in the kitchen with my mother and Nana and helping them make raviolis by hand. Those early experiences taught me not just about food, but about how meals bring people together and create lasting memories. I carried that passion into a long career in the restaurant industry, where I honed my skills and learned the value of consistency, creativity, and hospitality.

What drew me to senior living dining was the chance to use that same passion to make a real difference in people’s lives. Food is more than a meal — it’s comfort, connection, and joy. I love knowing that a thoughtfully prepared dish can spark a memory, brighten someone’s day, or create community around the table.

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

Armstrong: One major trend driving dining innovation is creating a restaurant-style experience. Today’s residents have sophisticated palates and want meals that are not only delicious, but beautifully presented, turning every dining moment into an experience.

Another key trend is the focus on fresh, local ingredients. Through initiatives like our ‘Eat Fresh, Eat Local’ program, we prioritize sourcing from local farms, producers, and even our own resident maintained gardens, which elevates flavor, nutrition, and connection to the community.

Variety and choice are also becoming essential. Residents increasingly expect multiple options and different dining experiences. Offering flexibility empowers residents to make meals meaningful and enjoyable, which is at the heart of modern senior living dining innovation.

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?

Armstrong: One of the biggest impediments to innovation in senior living dining is balancing creativity with operational and budget constraints. It can be challenging to provide unique, high-quality experiences while managing staffing, costs, and regulatory requirements.

I like to think about Will Guidara’s 95/5 rule from Unreasonable Hospitality: focus on the 95% of meals that need to run smoothly and efficiently, so you can devote energy and creativity to the 5% of moments where you can truly delight residents. This means empowering your team to experiment with local ingredients, themed events, or presentation techniques within manageable parameters.

My advice is to stay resident-focused — gather feedback, and understand what truly makes a meal meaningful.

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

Armstrong: Evolving!

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

Armstrong: If I could change one thing for the future of senior living dining, it would be prioritizing quality, from-scratch meals and minimizing pre-made products. By empowering chefs to be creative and focusing on fresh, high-quality ingredients, we can elevate every meal into an experience that delights residents. This approach not only enhances flavor and nutrition, but also encourages innovation in the kitchen, ensuring that dining remains a centerpiece of resident satisfaction.

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

Armstrong: If I had a crystal ball, I believe the biggest factor impacting dining in senior housing and senior living, now and into 2026, will be the continued demand for quality. Residents expect meals that are fresh, flavorful, and thoughtfully prepared, with an emphasis on from-scratch cooking and high-quality ingredients. Communities that prioritize creativity in the kitchen, offer chef-driven experiences, and focus on resident-centered dining will be the ones leading the way in innovation and satisfaction.

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

Armstrong: In my opinion, all DISHED Senior Living Dining Innovation Award winners must possess both passion and compassion — passion for creating exceptional dining experiences, and compassion for the residents we serve. It’s this combination that drives innovation, inspires teams, and ensures that every meal makes a real difference in residents’ lives.

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

Armstrong: If I could give advice to myself on my first day in senior living dining, it would be to focus on building stronger connections with residents from the start. Taking the time to understand their individual needs, preferences, and how food impacts their daily lives is invaluable. Those relationships not only guide menu planning and dining experiences, but also create trust and moments of joy that make this work truly meaningful.

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