Enjoy delicious, chef-prepared meals in our dining room. We also offer catering, guest dining services for visiting family and friends and a private dining room for special occasions. At Spring Mill Pointe, whatever your taste or appetite, we have something for you.
I came to the United States when I was seventeen years old. My very first job was in an Italian restaurant located in South Philly. I started as a dishwasher and worked my way up to a line cook. As I continued to grow in the food industry, I experienced many positions and opportunities from catering weddings to now Chef Manager. The kitchen is my home, I feel comfortable and I don't have to think too hard -- it all comes natural to me.
Q: What do you like to cook at home?
A: My favorite meal to cook at home for my family, and I is a whole roasted chicken with carrots, celery, onions, and potatoes. I love to use fresh herbs such as thyme, sage, and rosemary. I slow roast it about 300 degrees for roughly three hours. The chicken comes out perfect every time!
Q: What do you enjoy most about working at Spring Mill Pointe?
A: What I enjoy most here at Spring Mill Pointe is serving the residence. I feel a great sense of purpose and meaning. Being able to give meals to others is very rewarding.
Q: What is a tip or a technique you use in the kitchen that people may not know about?
A: My favorite technique to use in the kitchen is blanching. Blanching is the process of boiling a vegetable with salt for a short period of time, until the color is vibrant, and then placing the vegetable into an ice bath to stop the cooking. It allows the vegetable to still be bright, colorful and not overcooked. I prefer this method to streaming, as with steaming you don't always have full control.
See how delicious life at Spring Mill can be.