Dished Senior Living Dining Innovation Awards: Woo Seo, Culinary Services Director, Aegis Living

Woo Seo, Culinary Services Director at Aegis Living, has been named an inaugural member of the DISHED Senior Living Dining Innovation Awards Class of 2025 by Senior Housing News.

As an Elevating the Experience Award winner, Senior Housing News recognized Seo for spearheading transformative changes within the senior living dining experience. Resident satisfaction and engagement have significantly improved due to the introduction of personalized menus that prioritize nutrition, variety, and cultural relevance – fostering deeper social engagement and community spirit among residents. For staff, these innovations have translated into greater job satisfaction, with improved training programs and opportunities for creative input. Operational efficiency has improved through streamlined procurement processes with clearly defined inventory and production schedules. Moreover, Seo’s initiatives have positively shaped residents’ and families’ perception, positioning his community as a leader in a progressive, resident-centered dining experience.

Seo’s nominator told Senior Housing News, “Chef Woo exemplifies integrity in every aspect of his role. He models ethical decision-making, whether it’s through transparent communication with vendors or advocating for equitable treatment of all residents and staff. His professionalism is evident in his demeanor, attention to detail, and commitment to upholding the highest standards of service and care – identifying specific opportunities for team members, unique to their career aspirations and elements to consistently improve the resident experience.”

Senior Housing News recently sat down with Seo 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?

Seo: Honestly, it was the people. In other parts of the culinary world, food is often about speed, presentation, or competition, but in senior living, every meal has a story attached to it.

I was drawn to this industry because it’s not just about feeding people — it’s about honoring memories, creating comfort, and showing care through food. There’s something deeply rewarding about knowing that what I put on a plate can bring back someone’s favorite childhood memory or make them feel at home. That connection is what hooked me from day one.

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

Seo: I believe the top three trends in senior living dining innovation are:

1. Personalization. Seniors today want choice, variety, and freedom to eat on their own terms — just like they did before entering senior living. We’re moving toward made-to-order meals, diverse cuisine, and menus that truly reflect residents’ preferences.
2. Health & Wellness. Dining is now seen as a cornerstone of wellness. From brain-boosting nutrients to plant-forward meals and customized diets, the focus is on food that not only tastes good but supports a long, healthy life.
3. Technology. From pre-order systems to data-driven meal planning, tech is allowing us to reduce waste, streamline kitchens, and create a more personalized dining experience for every resident.

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?

Seo: Budgets and cost. There’s always a fine balance between wanting to do something extraordinary and having to manage costs. But innovation doesn’t always mean spending big — it’s about creativity. Start small, test an idea, involve residents, and grow it from there.

Partnerships, team brainstorming, and a focus on sustainability can make innovation work without breaking the budget. My advice: don’t let cost concerns stop you — creativity finds a way to pay for itself.

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

Seo: Transformational (Personalize food that not only tastes good but supports a long, healthy life).

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

Seo: I’d love to see dining rooms feel less like dining rooms and more like restaurants. Imagine walking into a senior community where the atmosphere feels like your favorite local spot — warm, lively, and inviting. When food becomes an experience, not just a routine, it elevates the entire resident experience and strengthens community culture.

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

Seo: Dining will continue to merge with healthcare and wellness. Chefs will work alongside dietitians to create meals that actively support brain health, immunity, and overall well-being. At the same time, labor shortages will drive innovation through cross-training, robotics, and smart kitchen tech. This isn’t just about surviving staffing challenges — it’s about working smarter while keeping quality high.

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

Seo: Three things: creativity, empathy, and leadership. Creativity to surprise and delight, empathy to understand the emotional connection people have with food, and leadership to inspire a team and set a new standard for dining experiences in senior living.

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

Seo: I’d say, “Listen first, cook second.” When I started, I wanted to impress residents with my skills. But I quickly learned that the most impactful meals come from listening — hearing residents’ stories, learning their favorite dishes, and understanding what makes them feel at home. At the end of the day, this work is about connection, and every plate is an opportunity to bring someone joy.

“The most meaningful meals come from listening. Food is deeply personal — it’s a way to connect, comfort, and care.”

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