When Matt Binek steps into the kitchen around 6 a.m. at Downers Grove’s Fairview Village, it is with a creative pallet and open ear.
As executive chef, Binek oversees about 60 employees. Together, the team works to create delicious meals for residents of the senior living facility. The entrees change daily and the entire menu changes weekly, Binek said.
He also invites the residents into the kitchen to show him how a dish can be improved.
“Most locations have their own menu and what they make is what you eat,” Binek said. “We consistently get resident feedback and suggestions of what they want to see.”
Binek said he regularly cooks for catered events at the senior living facility. He often will try to recreate favorite past time dishes for the resident to enjoy with their relatives at a birthday party or family gathering.
“It’s actually very elaborate stuff. Food they were fond of,” Binek said. “You have people that really miss what they grew up on or culturally diverse foods. To bring that taste or memory back through food is a good thing.”
RESIDENCE Downers Grove AGE 31 FAMILY Wife and three sons
Notable
Previously worked at the Signature Room in the John Hancock in Chicago, Lettuce Entertain You restaurants and Mariott and Founder’s Hill, which is now Emmett’s Ale House.
Binek and his team cook about 20,000 meals a month for the residents at Fairview Village.
Binek has worked at Fairview Village for five years.
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“It is important to accommodate the residents’ likes and dislikes,” Binek said. “Besides featuring different seasonal choices, I especially enjoy serving new, contemporary foods such as purple potatoes or surprising them with a lobster dinner or a jumbo shrimp cocktail. Overall, the residents get 20 different entrée choices a day.”
Philosophy
Expose people as much as possible to new or different foods. “It’s just nice to try new stuff and get people to experience new stuff.”
Favorites
HOBBIES Fishing and camping
SPORTS TEAM Chicago Cubs
DISH TO MAKE Traditional Mexican dishes
