Meet Kat O’Connell: Director of Dining Services at Evergreen Retirement Community
Elevating Dining Through Experience, HEART and Hospitality
Kat O’Connell has been working in food and hospitality since she was 15 years old. Before joining Evergreen & Wellspring Retirement as Director of Dining Services, she spent seven years as a restaurant owner and operator in Cincinnati, opening three restaurants and consulting for several others. Her move to senior living wasn’t just a career change – it was personal.
We had the pleasure of sitting down with Kat to learn more about her path from fine dining to senior living, her approach to leadership and how she’s redefining quality dining for residents and staff alike.
From Kitchen to Career: A Culinary Upbringing
For Kat, the culinary world isn’t just a career – it’s all she’s known since age 15. Growing up in a family where food was central to everything, she learned how to use a chef’s knife from her father, who, along with his brothers, were competitive home chefs and teachers. “My dad had daughters, so he taught me how to play Texas Hold’em at age 3 and how to use a chef knife.” This early exposure sparked a love for food that would shape her entire professional life.
Kat started as a server in high school, and when she entered college, she initially pursued pharmacy school. But even while studying, she continued working in restaurants. “I love that science and culinary are so intertwined,” she explains. “I wanted to spend time in pharmacy to confirm that it wasn’t for me – and ultimately, restaurants, dining and hospitality were my true calling.”
Building Excellence in Fine Dining
At 20, Kat joined Eddie Merlot’s, where she was introduced to fine dining and the importance of guest experience. Under the mentorship of Joseph Davey and Tony Dee, she learned how front-of-house and back-of-house teams work together to create consistency and quality.
She absorbed everything she could.
That experience eventually led her back to Cincinnati, where she became part owner of a new restaurant with a friend. Without formal culinary training, Kat took on the roles of chef, menu developer and owner. Over the next seven years, she opened three restaurants and consulted on others, including work with local breweries.
In 2018, she opened her second restaurant. By 2020, she launched a bar and restaurant concept focused on elevated street food, including creative tacos and approachable, bold flavors.
Travel also played a role in shaping her approach.
“As a family, we traveled internationally often as I was growing up” Kat says. “That’s where I really developed a love for hotel hospitality and thoughtful food experiences.” These international experiences broadened her perspective on food, service and the power of hospitality to create meaningful moments.
A Personal Mission: The Transition to Senior Living
Like many small restaurant owners, Kat was hit hard when COVID arrived in 2020. Without the buying power of larger chains, she worked tirelessly to keep her businesses going.
“We pivoted to takeout and catering, and I sacrificed a lot of time with my kids just to keep the doors open,” she says. “Eventually, I had to ask myself where else my skill set could make sense.”
That question led her to reflect on her grandmother, who had lived with Alzheimer’s. During visits, Kat noticed how low expectations around food in senior living often were.
“I saw a missed opportunity,” she says. “Food is comfort. It’s connection. It’s a huge part of wellness.”
She shared her résumé, and soon after, an Executive Director reached out. The transition felt natural.
“I’ll never leave senior living,” Kat says. “This is where I’m meant to be.”
Many of the team members she’s worked with over the years have followed her into senior living. “I love interviewing people who worked for me in the past,” she says. “Those relationships matter.”
Leading With Empathy and Empowerment
Kat’s restaurant background shaped her distinctive leadership style. “Restaurants are such a band of working misfits,” she says. “You have people from so many different walks of life – different education levels, different languages, all on their feet with high social batteries and high energy.”
Managing such a diverse team taught Kat that there’s no one-size-fits-all approach to management. “People are motivated by different things,” she explains. “I focus on the individual – understanding what drives them, what their learning style is and how I can empower them to succeed. I don’t believe in micromanaging. I believe in trust, growth and giving people the freedom to learn along the way.”
While she emphasizes empowerment and autonomy, Kat also maintains high standards. “I require lots of hands-on training and discipline,” she notes. “People thrive when they feel a sense of purpose and belonging. When you tap into their passions and motivators, they create excellent food and service. But you also must have empathy – understand each person’s learning style and be willing to train in multiple ways depending on what they need.
Redefining Quality Dining in Senior Living
For Kat, dining is about far more than just food on a plate – it’s about the entire experience. “It’s all about the experience and hospitality,” she emphasizes. “When people hear ‘quality,’ they often think ‘fancy,’ but high quality can come in the form of a simple cheeseburger and fries. It’s about taking something and elevating it – is the service excellent? Is the food hot? Is it garnished right? Was it handled with care? How does it look on the plate?”
At Evergreen Retirement Community, Kat serves over 1,000 meals a year, ranging from casual daily dining to five-star, restaurant-designed menus for special events. “The question is: How do we scale quality and take that same level of care into each meal while maintaining consistency?” she says. “We can do five-star menus when it makes sense. But quality doesn’t mean a $50 filet. It means intention.”
Balancing Flavor, Nutrition and Presentation
Kat approaches menu planning holistically, engaging all the senses. “The first sense is eyesight,” she explains. “Do the colors mesh well? Am I being intentional with pops of color? Even pureed food can be beautiful.” She designs menus that work across multiple levels of care, including independent living and rehabilitation. For residents in rehab, she knows how much a good meal can mean.
“That one good meal can be what someone looks forward to all day,” she says.
Nutrition is equally important. “Nutrition creates positive outcomes,” Kat notes. “In senior living, we have to be cognizant of salt and sugar. Is there a good balance of fat and acid? I love getting creative – our smoothie bar, for example, features fresh fruit, veggies and yogurt.”
Kat surveys residents, asking what they’re craving. “This generation likes comfort food,” she says. “For example in memory care, our Embrace neighborhood, people remember what they loved growing up. They’ll tell you exactly what their favorite foods are.” She brings the same intentionality to team meals. “We need our nurses nourished for the day, we are intentional with how we provide meals at the bistro or for team focused events” she says simply. “Everyone deserves good food.”
Thoughtful Dietary Accommodations
Kat’s approach to dietary restrictions is both practical and compassionate. “I start by designing a core menu, then modify based on needs,” she explains. “We substitute ingredients and make adjustments. I understand where allergies are, but I’m also careful about how we make those accommodations. I never want anyone to feel singled out – everyone should have access to good food, no matter their dietary needs.”
Making Every Meal Matter
At the end of the day, Kat’s approach is simple: good food, served with care, by people who are proud of what they do.
“In senior living, food isn’t just fuel – it’s comfort, connection and happiness,” Kat shares. “Every meal is an opportunity to make someone’s day better, and that’s what drives me every single day.”