Fresh, Healthy, Innovative Cuisine
Seabury prides itself on exceptional culinary services! Seabury’s Campus features five culinary venues, and the culinary staff is dedicated to providing nutritious, delicious and elegantly presented meals.
In 2014, Seabury gained the talent and leadership of Eugene Theroux, Campus Culinary Director and Seabury’s Executive Chef. Chef Theroux added Chef Kim Rukas, Executive Sous Chef of Health Services, and Chef Erik Meischeid, Executive Sous Chef of Dining Services, to round out the Seabury culinary leadership team. Together the chefs bring 60 years of experience, forward thinking, and a passion for the culinary arts that is bringing Seabury’s Culinary Department to a new level.
Chef Theroux explains,“We are passionate about food and want to share that experience at every meal. We incorporate concepts like “Farm to Table” featuring locally- sourced products, fresh, in-season vegetables, sustainably harvested fresh seafood and locally-sourced, hand-cut meats, to enhance the culinary experience. That, combined with the use of gluten free flour, whole grains, the use of fresh herbs, oils and vinegars, which replace sodium to maximize the flavor of the dish, gives residents and guests the ability to eat healthy at each meal without giving up what they love.”
Education and communication are the keys to fostering passion for food among the culinary staff. Seabury offers a “Culinary Apprentice Program” that incorporates a rigorous curriculum and hands-on applications designed to increase both culinary knowledge and personal cooking skills. The dedication and commitment of Seabury’s culinary program help create an atmosphere of excellence.