The Williamsburg Landing Culinary Services team is committed to creating unique and personalized dining experiences. Our casual, private and formal venues offer a variety of artfully crafted, fresh food selections that meet the desires and dietary needs of our residents and guests. Our talented Culinary team comes from diverse professional backgrounds and provides exceptional dining every day.
Director of Culinary Services, Michael Gaudreau, has been in both the culinary arts and hospitality fields for more than twenty-five years. In addition to his vastly experienced background, Michael comes to our community in partnership with Flik Lifestyles, a company of the Compass Group, a global leader in hospitality and dining that serves senior living communities across the Northeast and Mid-Atlantic United States. Michael has worked with several exclusive hotels and resorts, as well as other Life Plan Communities similar to Williamsburg Landing in Virginia. In one of his past roles at Pinehurst Resort and Country Club in Pinehurst, North Carolina, Michael oversaw the 1999 U.S OPEN Golf Championship. Currently, Michael serves as the President of the Association of Nutrition and Foodservice Professionals (ANFP) for the state of Virginia and recently won the ANFP State Achievement Award for his chapter.
Executive Chef, Nancy Geddes, has been with Williamsburg Landing for seventeen years. She is a member of the American Culinary Federation (ACF) and will be inducted into their prestigious honor society, the American Academy of Chefs (AAC) in July. Nancy has been a member of the Virginia Chef’s Association since 1995 where she is currently serving her third term as president. A few of her many prestigious culinary awards include ACF team gold competition medals, Chapter Chef of the Year, and most recently the Governor’s Spot Award.
Operations Manager, Allen Stephens, brings years of hospitality and culinary experience to our Culinary Services team. Fifteen years of his career were spent at Kingsmill Resort and Spa where he worked in a variety of roles including Banquet Cook, Corporate Butler, and Restaurant Manager. During his time at Kingsmill, Allen led events for guests such as President Obama, Nancy Pelosi, and Bono and gained expertise in both the front and back of the house dining operations. Allen is currently in the process of receiving certification in Dietary Management.
We strive for excellence not only in our service to residents, but in building our Culinary Services team with skilled professionals. These talented individuals help develop and innovate the one-of-a-kind dining experience residents deserve and expect at Williamsburg Landing.