Kensington Place’s dining team strives to make each meal a satisfying experience in every way. Excellence in cuisine, presentation, service, and atmosphere is our goal.
We strive to please our residents and families every time they dine so they are eager to return.
Our main dining room is sophisticated and elegant. We urge families to dine with their loved ones often, as they would if their loved ones lived elsewhere. Our talented and professionally trained executive chef creates meals that are flavorful, nutritious, and presented well.
Weekly menu selections are diverse and rotated regularly. Because taste and nutrition are priorities, ingredients are of very high quality. Meats include prime cuts.
Dining Highlights at Kensington Place
- All day dining with table linens, china, and crystal
- Menu selections such as prime rib, grilled salmon, fresh vegetables, and much more
- Accommodation of special dietary needs and preferences
- Daily cocktail hour
- Weekly themed cocktail hour
- Wine with lunch and dinner
- Wait staff service in main dining room
- Café stocked with refreshments and snacks
About Executive Chef Tony Ng:
Tony treats every resident, team member and guest like royalty. Whether he is husking corn with the residents, making ice sculptures, or creating a new menu item, Tony is enthusiastic and puts his heart and soul into every task. – Greig O’Connor, Executive Director
Prior to his directorship with Kensington Place, Tony held positions as Director of Dining Services in several other senior living communities. Tony was born in China and moved to the US when he was 6 years old with his family. His inspiration to cook was influenced by others around him. As youths, Tony and his cousin enjoyed cooking and baking on the weekends,
leading Tony to develop fundamental skills and a strong passion for food. At age 16, Tony applied for a job as a server at a local senior community, and soon after took on the challenge of a cook’s position; cooking for 300 residents. He was only 17 years old. Tony met that challenge with great success. The experience inspired creativity, joy and confidence. The impact he had on the residents made him wonder whether he should consider this as a career.
While Studying Computer Engineering at San Jose State University, Tony recognized his passion was food rather than Engineering. After graduating with Hospitality and Business, he explored retail, working as an assistant manager for three different Walgreens stores on the Peninsula. He was not satisfied. He was offered a Food Service Director Position for a Senior Community and had the opportunity to unleash his creativity and skills manipulating food. Tony’s passion is showcasing his talent and ability to provide a memorable dining experience for seniors.
Two of Tony’s strengths are working under pressure and creatively manipulating food. Tony feels the greatest challenge working with seniors is providing them a nutritious, well balanced meal that meets dietary needs and food sensitivities, as well as meeting high standard of presentation and quality. For our Tony, this isn’t a challenge. This is his passion!