Presbyterian Senior Living | Team Members
For over 11 years, Robert Pennington has been an integral part of Westminster Woods’ dining services, bringing his passion for cooking, leadership, and mentorship to the team. From his time in the Marines as a personal chef to his current role at Presbyterian Senior Living (PSL), Robert’s journey has been shaped by hard work, creativity, and a deep commitment to the residents and team members he serves.
A Career Built on Passion and Leadership
Robert’s culinary journey started long before he joined PSL. After high school, he wasn’t sure what career path to take, but his uncles encouraged him to join the Marines—the best of the best. Having worked in restaurants as a teenager, he knew he wanted to be a cook. That passion led him to work in the mess hall, eventually becoming a personal chef for several generals. His talent and dedication even earned him the opportunity to attend The Culinary Institute of America (CIA) and serve high-profile guests, including both President Bushes and Steven Seagal.
Transitioning from military to private dining was an adjustment, but Robert embraced the change. “In the Marine Corps, I had to follow strict menus and food costs. Here, I have more freedom to be creative while still providing balanced, nutritious meals for residents.” That creativity shines through in monthly wellness classes, interactive dining experiences, and special events designed to make mealtime enjoyable and engaging.
A Leader Who Leads by Example
Robert credits his mentor, Paul, for shaping his leadership philosophy. When they first started working together, Paul asked him a simple but meaningful question: “What do you like to do? What are you passionate about?”
That moment stuck with Robert. “It showed he cared about me, not just as an employee, but as a person. I try to bring that same approach to my team, helping them find what they love and encouraging them to grow.”
With 26 years in the Marines, Robert’s leadership is rooted in integrity and respect. He firmly believes in leading by example: “I don’t ask people to do anything I wouldn’t do myself.”
His hands-on approach is evident in his daily work. Whether putting away stock, assisting the sous chef, or walking the floors to talk to residents, Robert stays actively involved in every aspect of dining services. “Some people are surprised to see an Assistant Director putting away stock, but I believe in teamwork. The staff even jokes that I can find anything in the kitchen.”
Creativity in the Kitchen and Beyond
Robert’s passion for food extends beyond daily meals. One of his favorite projects is the monthly Second Sunday Buffet, where he gets to experiment with new recipes and exciting dishes. For Valentine’s Day, he planned to surprise residents with individual chocolate cakes across all levels of care and a special tomahawk steak dinner.
Valentine's Day treats from Robert's kitchen.
Another initiative close to his heart is the Wellness Cooking Classes, where residents get hands-on experience preparing healthy meals. “This month, we’re making a beet salad using three different types of beets—yellow, red, and rainbow. We discuss the nutritional benefits and then make the dish together.” These classes promote healthy eating while creating a fun, interactive experience for residents.
Last fall’s Wellness Cooking Class.
Valentine's Day treats from Robert's kitchen.
Robert’s creative efforts don’t stop at cooking. He also helped organize a fundraiser, ‘Friends of the Woods’ luncheons, where he sold homemade salad dressings—including blueberry vinaigrette and vegan cashew dressing. The initiative was so successful that over 120 bottles were sold, even earning coverage in the local newspaper.
A Workplace That Feels Like Home
For Robert, the best part of working at Westminster Woods is the sense of family.
“This is their home. If it weren’t for the residents, I wouldn’t have a job. Happiness comes with food, and I take pride in making their dining experience special.”
He cherishes the personal connections he has built with residents, recalling a touching moment when a district manager shared feedback with him: “The residents say, ‘You care.’ That means the most to me.”
One of Robert’s favorite aspects of working at PSL is learning about the residents’ incredible backgrounds. “I don’t know if you remember the TV show Emergency—turns out one of our residents was on that show! You can’t get that kind of experience working in a restaurant. Taking the time to get to know them makes my job even more rewarding.”
Advice for the Next Generation
Reflecting on his career, Robert encourages young professionals to keep an open mind and always be ready to adapt. During COVID-19, supply chain disruptions forced the dining team to get creative. “We started a ‘What’s in the Wok’ stir-fry station on the back of a truck and introduced outdoor dining and drive-thru meal pick-up. It was a challenge, but it showed how adaptable we could be.”
One of his core beliefs is that learning never stops: “You can learn from anybody. It doesn’t matter how many years you’ve been doing this—you can always grow.”
Why PSL? A Place That Cares
Robert’s journey to PSL was a twist of fate. After his previous position was eliminated at another retirement community, he attended a wedding where he sat next to his former district manager. She told him about an opening at PSL, and two days later, he was hired.
“I believe things happen for a reason. I also attend a Presbyterian church, so it felt like I was meant to be here.”
One of the reasons he has stayed with PSL for over a decade is the supportive culture and benefits. He appreciates the generous leave policies and the ability to sell back time off—something not always offered at other organizations.
More importantly, he sees PSL as a place where team members feel valued. “I have a lot of employees who have been here 12-13 years, and nurses who have been here for 19 years. That speaks volumes about how PSL treats its team members.”
Final Thoughts
When asked about his favorite part of the job, Robert didn’t hesitate: “I am happiest in the kitchen or sitting down and creating the next menu. Then, I love walking around, talking to residents, and getting their feedback. That’s my happy place.”
His dedication to mentorship, creativity, and community makes him an invaluable part of Westminster Woods and PSL as a whole. His leadership and passion for dining services continue to enhance the lives of residents and team members every day.