DISHED Senior Living Dining Innovation Awards: Nina Quirk, Culinary Services Director, The Commons in Lincoln, a Benchmark Senior Living CCRC

Nina Quirk, Culinary Services Director at The Commons in Lincoln, a Benchmark Senior Living CCRC, has been named a member of the DISHED Senior Living Dining Innovation Awards Class of 2026 by Senior Housing News.

As an Elevating the Experience Award winner, Senior Housing News recognized Quirk for her dedication, remarkable attention to detail, and positive impact on the overall service and dining experience at The Commons in Lincoln.

One of Quirk’s most meaningful contributions at The Commons is a garden project she leads in partnership with the community’s residents. Together, they plan, plant, and maintain raised garden beds filled with fresh herbs and seasonal produce. Residents are encouraged and proudly bring ingredients they have grown themselves in the garden to the culinary team, which then is incorporated into thoughtfully prepared seasonal dishes.

Another standout event under Quirk’s leadership was The Commons in Lincoln’s Spring Garden Party prospect event. Designed with a botanical theme, the event featured a thoughtfully curated menu that included elegant, edible flowers, house-infused teas, tea sandwiches, and beautifully designed desserts.

Outside of the community, Quirk was selected to present at a sold-out seminar, Wild and Foraged: A Culinary Journey, in the fall of 2025 at the prestigious Newport Mansions Wine & Food Festival. Partnering with Maria Chiancola of Newport Wine Cellar, Quirk guided attendees through the art of ethical foraging, thoughtful sourcing, and the relationship between ingredients, place, and season. She thoughtfully adapted the program for residents at The Commons, transforming the experience into an engaging educational event.

One of Quirk’s nominators told Senior Housing News, “Chef Nina Quirk’s impact on The Commons in Lincoln has been nothing short of exceptional. She is a trusted leader, a gifted and inventive chef, and passionate about always going above and beyond for the residents she serves.”

Senior Housing News recently sat down with Quirk to learn what drew her to the senior housing & senior living industry, her perspective on culinary trends, her thoughts on the future of dining in senior living, and much more. To learn more about the DISHED Senior Living Dining Innovation Awards, visit https://dishedawards.seniorhousingnews.com/.

SHN: What inspired you to pursue a career in senior living dining, and what continues to motivate your work today?

Quirk: My inspiration dates back to childhood. I had a deep connection with my grandmothers, and I wanted to be like them during my upbringing.

My paternal grandmother was a locally celebrated home chef, and her passion was passed down through many unique Italian- American food traditions.

Later in life, my husband started working in senior living administration and when I became exposed to the industry, I knew it was my pathway where food and taking care of my elders could coexist. Now, I truly enjoy listening to my residents’ food desires and bringing them to life through scratch cooking and high-quality ingredients.

SHN: What are the top three trends shaping the future of dining in senior living right now?

Quirk: The first trend I see is the need for more flexible dietary options. Residents are seeking new ways to manage complex therapeutic diets they are being prescribed for conditions, allergies, and intolerances. Senior living communities must be adaptable to the changing requirements, while maximizing enjoyment of the cuisine. This means staying a step ahead of their needs, and providing fresh, nutritious, and flavorful options.

Second, I see versatile and diverse dining spaces as a key trend. The physical spaces set the stage for the dining options provided – whether that’s restaurant-style fine dining, fast and casual dining, taverns/bars, or grab & go options – and how residents engage with their surroundings. One dining room can no longer meet all the needs of the changing clientele. Dining in a senior living environment is about socialization, connection and overall wellbeing. Meeting residents’ holistic dining needs is the primary goal, and our dining spaces must continue to evolve. The industry is even seeing more interest in dining options that are open to the public, including coffee shops, ice cream parlors and sandwich shops.

The third trend of note is increasing expectations for quality. Residents are not satisfied with frozen foods or processed foods. They request organic, grass-fed, farm fresh, local, and quality ingredients. As a dining team, you must be able to speak to all food system details, and you must cultivate reliable, high-quality sources for your dishes.

SHN: What is the biggest barrier to innovation in senior living dining today, and how can organizations effectively overcome it?

Quirk: Upgrading older facilities and kitchens to match changing marketplace demands is a huge challenge.

Newer buildings are designed with these options in mind, but as communities grow, or as buildings age, operators cannot move quickly enough to make the updates and evolve with the market demands.

Senior living organizations should look at long-term kitchen planning – back of the house and front of the house – as a priority, among other operational challenges. Planning ahead allows kitchens to perform more efficiently and effectively.

SHN: In one word, how would you describe the future of dining in senior living – and why?

Quirk: Growth.

The senior living field is growing nationally. The senior population is growing. The need for healthcare chefs is growing. The need for newer dining programs is growing. I see so much potential out there for those of us who want to grow in the industry and shape the future of senior living dining.

SHN: How do you see technology transforming dining operations and the resident experience in the next few years?

Quirk: Challenges and opportunities within the senior living dining industry will drive technology adoption. For instance, rising labor costs and a challenging job market are increasing the need for cost-controlled labor and technology has the potential to solve some of these issues.

One of the biggest trends we’ll see is self-service kiosk stations that will create a more efficient and convenient experience for many residents. We can expect to see a larger role for artificial intelligence, such as AI-assisted meal suggestions as part of the digital, self-ordering experience.

I think we will also see high-tech automated meal delivery within the community, including the use of robots or autonomous carts.

SHN: Reflecting on your career, if you could give yourself advice on your first day in senior living dining, what would it be and why?

Quirk: Residents have diverse tastes, backgrounds, cultures, and traditions, which often influence their food preferences. While you may satisfy some residents each day, others will have different expectations. Be prepared to welcome differing opinions and seize the opportunity to appreciate those differences.

SHN: What qualities or leadership traits do you think DISHED Senior Living Dining Innovation Award winners must embody?

Quirk: Lead with integrity in every interaction with residents and bring that same integrity to your cuisine.

True leadership is demonstrated by making resident-centered decisions and providing a dining experience that you believe in and are proud to serve. When you do this consistently, you will see how your work and creativity positively impact the lives of so many people. The fulfillment and pride that comes from what you create becomes even more meaningful.