Born in Memphis TN in 1983, DeMarcus Hill began his life's journey to become a humble proclaimed chef. "I've never liked being called a chef. Having a title as a chef implies that you are the best at what you do, and I know that I haven't gotten there yet" DeMarcus says. He was the oldest child and began helping with the cooking for the family at age 4.
Cesar started cooking in Mexico professionally 25 years ago. He has been cooking in the senior living industry for the past 19 years and started working with Capital Senior Living in 2011 when they acquired the Walnut Creek community. His specialty is Mexican food such as enchiladas and homemade tortilla chips, but he is also just as famous for his specialty sauces, fried chicken, pork chops and meatloaf dishes and is well known for making breakfast burritos for many marketing events.
Chef Lindsay has had a passion for cooking and the culinary world from a very small age. She became curious of the culinary world watching and helping her mother cook and watching the food network with her as a small child. Growing up in Los Alamos, New Mexico, she was enveloped in a culinary rich environment surrounded with unique, colorful flavors and robust spices.
Chef Michael Hudson, here at Spring Meadows at Summit, has been cooking professionally for 30 years. Prior to his employment here, he owned his own restaurant called, “Hudson Place” in his hometown of Montclair, NJ for 14 years. Hudson Place was voted “Best Young Chef of the Nineties”, by the New York Times.
Oak Non Anderson grew up in small farming community in South Korea. She was a middle child of six brothers and sisters. When Oak Non was a girl she went to school and helped work on the family farm. Her village was nestled in beautiful mountains at the end of a long rough gravel road. Since leaving, the town has been discovered. Oak Non visited in 2013 and found the area recreated with hotels, restaurants and a golf complex. The entrance to a national park is only a mile from her mother's home.