For many Meth-Wick residents, mealtime is more than a routine—it’s an experience.

That’s thanks in large part to Drew Hebert, the Director of Dining Services, who’s been serving up exceptional food and hospitality at Meth-Wick for nearly two decades.

We recently sat down with Drew to learn more about his journey, the work his team does, and why dining at Meth-Wick is anything but ordinary.

Q: How long have you been with Meth-Wick, and how did your role evolve over time?

I started in 2005 as the night cook—working 11 p.m. to 7 a.m. That position was kind of the starting point for all new cooks. It gave us time to get to know the buildings and systems without being overwhelmed. From there, I learned every position, became the sous chef around 2009, and was promoted to executive chef by 2010. I left briefly from 2013 to 2015, came back, and have now been the General Manager for the last four years.

Q: What inspired you to go into dining services, especially in senior living?

I’ve been in food service my whole life. When I was 12, I started helping my grandma at Eddie Piccard’s piano bar. Then, I worked alongside my dad at the Clarion Hotel, where he was an executive chef. After culinary school, I wanted something more stable than restaurant work. Meth-Wick was a new challenge, and it turned out to be a perfect fit.

Q: How do you plan meals that meet such a wide range of dietary needs?

We have a 55-week nutritional menu that we adapt for our residents’ preferences and needs. We’re constantly gathering feedback through surveys, council meetings, and just talking with residents. We’re out in the dining rooms daily, asking questions, listening, and responding. I’ve been here long enough that many residents know me by name, and they’re comfortable sharing feedback—good or bad. I don’t even like to call it a complaint; it’s just an opportunity to improve. It’s all about listening and making sure they feel heard.

Q: What’s something people might not realize about dining services at Meth-Wick?

People might be surprised that we aim to be the restaurant of choice—not just a place to eat. We have certified chefs, creative specials, and themed meals. We want residents to feel excited to dine here, whether it’s with family on a holiday or a regular Tuesday night.

Q: Tell us about the different dining spaces on campus and your staff.

In addition to The Manor, where most meals are prepared, we serve multiple neighborhoods: three skilled nursing areas, memory care in The Woodlands, and assisted living on the 4th floor of The Manor. Some of those areas have their own dining rooms. As far as staff, we have about 40; that includes chefs, servers, and support staff across all dining areas.

Q: Can you share a recent event that residents really enjoyed?

We recently served BBQ ribs to over 120 independent living residents. Mardi Gras was also a hit—we served jambalaya, muffulettas, and shrimp po boy sandwiches. For holidays like Christmas, we served over 350 meals just in independent living!

Q: Nutrition is obviously important—how do you balance health and flavor?

We design menus with health in mind—using low-sodium bases and nutritious ingredients. But we also make room for a little indulgence. It’s about balance and portion size. Residents can always season to taste, but we build our meals to suit the majority.

Our chefs are encouraged to bring ideas forward. For example, Chef Mike does Sunday night breakfast specials, and Chef Nick once hosted a four-course wine pairing dinner that residents loved. Giving our team space to be creative keeps the job exciting—and the food even better.

Q: What’s your favorite part of the job?

I love that I get to do both sides of the work—planning and execution. One day I’m in meetings, the next I’m scrubbing dishes or plating meals. Hearing a resident say their Christmas meal here was the best they’ve ever had? That’s what keeps me going.

Q: Any behind-the-scenes insights you think people would find interesting?

Well,  go through about 15,000 eggs a year and roughly 90 pounds of bananas a week. That scale surprises people. But what really matters is the team. Some of our staff have been here 20, 30, even 40 years. They show up in snowstorms, during power outages—whatever it takes. That kind of dedication makes all the difference.

Q: How do you see dining services evolving at Meth-Wick?

Our residents are changing. Many are younger retirees who are used to diverse, fusion cuisine—thin Asian-Mexican fusion, global flavors, and fresh concepts. We’re moving away from the “meat and potatoes” model and toward something more contemporary. Guacamole isn’t exotic anymore—it’s expected, and we love that.

A Recipe for Community

Whether he’s prepping Sunday brunch or taking feedback from residents, Drew’s focus is always on making dining at Meth-Wick something to look forward to. With creativity, compassion, and years of experience, he and his team are proving that great meals make great memories.