The Goodman Group Appoints Mark Holmes as National Director of Culinary Operations

CHASKA, Minn. (August 13, 2015) – The Goodman Group, a national leader in developing and managing senior living and health care communities, today announced the appointment of Mark Holmes as National Director of Culinary Operations. Holmes will report to vice president of senior living and health care for The Goodman Group, Craig Edinger. Holmes is responsible for driving excellence in the culinary and dining experiences for residents at all of The Goodman Group’s managed communities through the company’s innovative Food for Life program.

Mark Homes
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Food for Life is a revolutionary culinary program within the senior living and health care industry. The program features whole or minimally processed foods that are locally sourced and plant-based. Food for Life’s mission is to have residents experience the greatest possible health gains and overall wellbeing. The program is being integrated into menus and food offerings for The Goodman Group’s independent living, assisted living and skilled nursing facilities.

“Mark brings extensive expertise in culinary operations and dining services, including more than 20 years in upscale senior living and retirement communities,” said Edinger. “During his career, he has implemented many dining initiatives to increase customer satisfaction and enable profitable growth in high volume dining environments.”

Holmes has extensive experience in creative menu building, managing and creating benchmark culinary programs, cost control, regulatory compliance, and complete oversight of entire senior living and health care dining services operations.

Most recently, Holmes served as Director of Hospitality & Dining Services at HarborChase of Villages Crossing, a full-service flagship assisted living and memory care community in Lady Lake, Fla. Prior to that, he was a long-term care culinary and dining services consultant in Orlando. He has held several other key culinary management positions in the senior living and health care industry.

Holmes has an Honors Culinary Arts Degree from City & Guilds of London Institute, London, England. He is a Certified Dietary Manager and Certified Food Protection Professional from the Certifying Board for Dietary Managers.

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