Meet Guilio Fulgenzi, Executive Director at Carriage House at Lee’s Farm, whose journey in senior living began in the kitchen but quickly grew into something much more meaningful. Drawn in by his passion for cooking, Guilio found his purpose in the connections he builds each day, recognizing that he is not just part of a meal, but part of each resident’s routine, comfort, and overall experience. He values the powerful role food plays in memory and connection, bringing joy and familiarity to residents through thoughtfully prepared dishes. Known for his steady, people-first approach, Guilio understands that his role goes beyond the kitchen, balancing hospitality, leadership, and care to support the well-being of those around him. At Carriage House, he takes pride in being part of a close-knit community where residents, families, and associates feel a true sense of belonging, all while contributing to an environment where everyone can live well and love life.
Culinary Director Spotlight – Guilio Fulgenzi
Culinary Director: Guilio Fulgenzi
Community: Carriage House at Lee’s Farm
How long have you been working in Senior Living and what first made you interested in the field?
I’ve been working in senior living for several years now. I didn’t start here by accident, I came in through cooking, but I stayed because of the people. At some point you realize you’re not just feeding residents, you’re part of their day, their routine, sometimes even their comfort.
What is your favorite part about working in Senior Living?
The connection. Food is memory, especially for older generations. When you serve something familiar, you see it immediately in their face. A simple dish can take someone back 40 years. That’s powerful. In a regular restaurant, you serve and move on. Here, you build something deeper.
What is one thing you wish everyone knew about being a Culinary Director?
It’s not just about cooking. You’re managing a kitchen, a team, budgets, dietary needs, families’ expectations, and at the same time, you’re responsible for people’s well-being. Every plate matters more here. It’s a balance between hospitality and healthcare, and you carry both every day.
What is one piece of advice you would share with someone thinking of starting a career in Senior Living?
Be patient and show up with respect. This isn’t fast-paced restaurant ego cooking. You have to slow down, listen, and adapt. If you care about people, you’ll do well. If you’re just here for the food or the money, you won’t last.
What is the best part about working at Carriage House or at Northbridge?
The sense of community. At places like Carriage House or Northbridge, it’s not just a workplace, it feels like a small town. You get to know residents, families, and staff. There’s consistency, and that creates trust. You’re not just another employee, you’re part of something that actually matters to people’s lives.
What is your favorite meal to prepare for the residents?
Classic comfort food always wins. My Mediterranean background naturally draws me toward Italian cuisine, and I truly enjoy not just cooking it, but also sharing the “why” behind the dishes, the history, the tradition, the technique. My favorite is definitely risotto. It’s a simple dish on paper, but it requires attention, patience, and respect for the process. That’s what makes it special, and I take pride in mastering it
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