Ismael Zavalza Wins DISHED Elevating the Experience Award for Dining at Villas at San Bernardino

# What happened Ismael Zavalza, Culinary Services Director at Villas at San Bernardino, was named to the DISHED Senior Living Dining Innovation Awards Class of 2026 by Senior Housing News. He received the Elevating the Experience Award for building a dining program defined by reliability, quality, and resident-centered service.

# Why it matters Dining is a central part of daily life in senior living communities and often shapes family perceptions. Zavalza's structured approach—consistent menu planning, disciplined food preparation, and dependable service—helped increase resident satisfaction and engagement at his community. That combination of operational reliability and resident focus is the reason Senior Housing News recognized his work.

# How Zavalza runs the program Zavalza emphasizes a hands-on, organized leadership style. He sets clear expectations so staff understand roles and standards. The article highlights these practical outcomes:

• Kitchens that operate efficiently in high-volume conditions.
• Teams that are accountable and well-managed.
• Meals that are consistently well-prepared and enjoyable for residents.

A nominator summarized his impact: "Ismael Zavalza elevates the dining experience through consistent execution, strong leadership, and a commitment to quality. His ability to deliver a dependable, engaging dining program makes him a strong and deserving candidate for this recognition."

# Approach to innovation and trends Zavalza describes innovation as a process of continuous improvement rather than a single breakthrough. He refines menus, improves workflow, and adapts to resident preferences while protecting operational efficiency. He also draws on a diverse culinary background to add variety without sacrificing consistency.

When asked about trends, Zavalza listed three top themes shaping senior living dining:

• Personalization: tailoring meals and service to individual resident preferences.
• Technology: using tools to reduce waste, streamline operations, and enable more personal interactions.
• Wellness: offering meals that support residents' health while remaining flavorful.

He named one word to describe the future of senior dining: "Personalized."

Reflecting on his career, he advised newer leaders to listen—both to residents and to staff. He said operations matter, but building relationships is essential to create the best dining experience and to make team members feel valued.

# What this implies for other operators Operators aiming to improve dining should focus on consistent execution first: build reliable processes, set clear expectations for staff, and design menus that can be delivered dependably in a high-volume environment. Where resources allow, test technology and personalization strategies incrementally so changes align with staff capacity and resident needs.

# Quick quotes

• From a nominator: "Ismael Zavalza elevates the dining experience through consistent execution, strong leadership, and a commitment to quality."
• From Zavalza on trends: "Personalization, technology, and wellness."
• On future dining in one word: "Personalized."