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Richard I. Cotton, Regional Operations Director, is a graduate of the Culinary Institute of America (Hyde Park, New York) and Triton College. He has a wealth of experience with more than 30 years in the industry.
As a professional chef, Rick has been honored by working with such famous personalities as Wolfgang Puck, Julia Child, Charlie Trotter, Martin Yan and Michael Foley, to name a few. He has also had the opportunity to cook for such dignitaries as Mayor Richard Daley, former Governor Jim Edgar, Bill Curtis and the 1985 Super Bowl Champion Chicago Bears. Most recently, Rick led the team hosting the hugely successful Midwest chef competition. He was instrumental in delivering a first-class experience ensuring all guests received exceptional treatment while gaining a true feel for Chicago. Rick also acquired two celebrity judges which added validity to the competition. Previously, he directed and spear-headed five separate 25th anniversary celebrations for a 300 bed CCRC. Some of his past achievements include working as the chef-in-charge for the world’s largest corporate picnic (Abbott Laboratories, 1988), managing a booth at the Taste of Chicago, opening the Four Seasons Hotel restaurant in Chicago and guest speaking at Careers for Youth, an Illinois Restaurant Association program dedicated to speaking to students interested in the restaurant industry.
Rick has worked in numerous aspects of the food service industry including corporations, high-volume restaurants, catering, fast food, banquets, healthcare, hotels and country clubs. He believes people not only taste with their pallets, but also their eyes and noses. That is why Rick strives to create exquisite food that tastes, smells and looks exceptional. Rick thrives in the healthcare setting and looks at his residents as an extension of his family. He now has more than 300 grandparents that he always aspires to delight.
Rick has excelled as a mentor and manager of small and large culinary and service operations in the senior living industry as well as corporate. He is also proficient in developing menus and recipes with a fresh, innovative approach. His success with staff includes leveraging the strengths of key players while training those in need of additional support. Rick brings strong financial and business savvy to his clients. His experience includes operational oversight of multiple sites including budget analysis for labor and raw food, establishing order guidelines and increasing food quality. As a passionate culinary educator, Rick developed and implemented a chef training school for the senior living industry. The school provided education and training opportunities for chefs across the United States, providing leadership and inspiration to take dining programs to the next level.
In 2000, Rick was inducted into the American Culinary Federation. Subsequently, he has been recognized with numerous awards and commendations. Today, he takes pride in numerous volunteer activities. Rick resides in Vernon Hills with his wife, Jeri, and their children Lauren and Corey.