Dining options at Mease Life are far from ordinary, especially with General Manager Randi Breault at the helm of Dining Services, who firmly believes a meal should be an extraordinary experience. When he joined the team in May 2020, he brought over 20 years of hospitality leadership, including serving as an executive chef — a background that is strongly reflected in his vision.
“Hospitality is a relationship business, even more so with food because it brings everyone together,” Breault says. “We engage residents every day and make sure we provide them with a great dining experience each and every time, no matter if it’s a tuna melt and fries or shrimp cocktail and beef tenderloin on Sunday afternoon.”
A California native and son of a career Army father, he moved frequently and learned at a young age how to work with people from diverse backgrounds. He began his pursuit of a culinary career in high school, where his class was part of the first-ever cooking class to visit and privately tour the White House kitchen.
Breault received his upper-level education in culinary services management and in the culinary arts from Johnson & Wales University. He served as executive chef for what is now the Wells Fargo headquarters office in Charlotte, North Carolina, serving 3,500 people daily. He also ran corporate programs for Ingersoll Rand and John Deere, managed the opening of all the new retail food operations at Earth Fare supermarkets, and owned/operated his own Southern-style restaurant in Charlotte.
With a 64-person team under his guidance, Breault believes that if he takes care of his employees by hiring right, training right, and motivating them right, the camaraderie and excellence will shine to ensure residents are given a 5-star experience in a first-class environment. And what makes dining even better at Mease Life is the brand-new state-of-the-art renovations to the main dining room with upcoming additions, such as the bistro, sports bar, and a coffee/ice cream/wine bar.
“There’s nothing better when a resident compliments our team, and it’s an honor to work with them and guide them on a daily basis,” Breault says. “It’s all about the best quality meal and the best quality ingredients with the best service.”