Meet Turner Rust, Culinary Director at The Landing at Cape Elizabeth, whose path to senior living began nearly 20 years ago while running a Meals on Wheels kitchen and preparing for the arrival of his first child. Encouraged by his wife to explore healthcare dining, Turner quickly fell in love with the personal connections he made in an open-kitchen assisted living setting—where he cooked, served, and nourished residents each day. With a background in fine dining and a heart for teaching, Turner brings passion, leadership, and care to every meal. Whether he’s preparing his signature orange glazed salmon or mentoring young staff, Turner sees each day as a chance to make someone’s life better through food, service, and genuine connection. At The Landing, he’s proud to create meaningful dining experiences that feed both body and soul.
Culinary Director Spotlight – Turner Rust
Culinary Director: Turner Rust
Community: The Landing at Cape Elizabeth
What first made you interested in working in Senior Living? And what was your first job in this field?
I was commuting a lot to central Maine as I was running a “meals on wheels” kitchen and we were about to have our first child. My wife, Lea Rust, suggested I try working in healthcare at an assisted living community in Cumberland. I applied and was hired. I had full control of designing and creating menus and fell in love with the open kitchen there and really connecting with my residents every day. It was small and I did most of the serving and all of the cooking. After working in fine dining early on in my career, it was nice to feel really appreciated and nourish people with my cooking. I’ve been in the healthcare field for about 20 years now.
What is your favorite part about working in Senior Living?
My favorite part hands down is seeing my community enjoy the food we create and service we provide. I tell my staff every meal is an opportunity to connect with a resident and make their day better through good food and caring attention.
What is one thing you wish everyone knew about being a Culinary Director?
Being a Culinary Director is far more than cooking food. It’s constant training of staff, planning menus, repairing equipment, coordinating services, making sure the food we are serving tastes great, looks great and is served well. A lot of our staff members are young and impressionable. One of my priorities is to be a positive role model in their lives and offer whatever guidance and life lessons I can teach if asked outside of the culinary industry. Sometimes I play the role of teacher, therapist, disciplinarian, or someone staff can just vent to when life gets too much.
What is one piece of advice you would share with someone thinking of starting a career in Senior Living?
Be able to pivot. Things change quickly and most of the time it is out of your control. If you stay positive and stay focused, you can do anything.
What keeps you invested in the field?
My Family.
What is your favorite part about your job?
Teaching and leading people to create memorable dining experiences
What is the best part about working at The Landing at Cape Elizabeth or at Northbridge?
Knowing the food and service we do makes a positive impact in our residents’ lives everyday. Also, my fellow directors are awesome and a pleasure to work with.
What is your favorite meal to prepare for the residents?
Orange Glazed Salmon
Want to try Chef Turner’s Orange Glazed Salmon? Click here for the recipe complete with ingredients and instructions!