Title: Vice President of Culinary Experience and Hospitality
Company: Ciel Senior Living
Location: Satsuma, Florida, United States
Christopher Ghalayini, Vice President of Culinary Experience and Hospitality at Ciel Senior Living, has been recognized by Top Executives for dedication, achievements, and leadership in Hospitality.
Mr. Ghalayini, a leader in the culinary world, began serving as the vice president of culinary experience and hospitality at Ciel Senior Living in 2026. Recognized for providing luxury independent living, assisted living and memory care services to patients, the organization has locations throughout 10 communities across seven states in the U.S.
In this leading role, Mr. Ghalayini is responsible for standardizing culinary programs across communities through unified menus, production sheets, ordering platforms and forecasting processes. His role also includes implementing menu management systems to improve consistency and operational efficiency while controlling food costs. Notably, he travels weekly to support and evaluate culinary operations at multiple communities nationwide, including locations in Chicago, Arkansas, Delaware and Colorado. Among other tasks, Mr. Ghalayini advises on menu customization for special events, participates in resident meetings to address dining concerns and enhance the resident dining experience while maintaining operational standards, and guides teams on purchasing strategies to achieve budget targets. His responsibilities further extend to identifying operational issues and recommending corrective actions to improve culinary performance.
Mr. Ghalayini’s career with Ciel Senior Living began in 2019 when the organization managed just two communities. Since then, he has played a pivotal role in its expansion to nearly two dozen locations nationwide, with the Arkansas location set to launch in October 2026. Recognized for his extensive experience and established relationship with the company, Mr. Ghalayini was invited to join Ciel Senior Living directly after nearly 10 years as a regional director of operations at Strategic Dining Services on the U.S. East Coast, beginning in 2017.
At Strategic Dining Services, Mr. Ghalayini worked with independent senior living communities seeking alternatives to larger corporate entities. The firm was known for providing tailored consulting services that addressed the lack of dedicated culinary leadership within these organizations. Mr. Ghalayini’s approach emphasized personalized engagement and transformation of culinary operations, a quality that distinguished his work prior to the company’s acquisition by Compass Group.
From 2009 to 2017, Mr. Ghalayini served as the executive chef at Florida Hospital Memorial Medical Center (now AdventHealth Daytona Beach) and Florida Hospital Oceanside. During this period, he introduced à la minute room-service-style ordering for more than 300 beds and elevated the reputation of hospital dining within Volusia and Flagler Counties. Mr. Ghalayini’s leadership contributed to the hospitals becoming preferred venues for outsourced catering services in the region.
Earlier in his career, Mr. Ghalayini owned Upper Crust Cafe at The Fountains Plaza in Plantation, Florida, between 2006 and 2008, where he oversaw daily operations as both the owner and chef. Before this entrepreneurial venture, he was the executive chef at Morrison Management Specialists at Sentara Leigh Hospital in Norfolk, Virginia, from 2003 to 2006.
Throughout his professional journey spanning over 25 years, Mr. Ghalayini has demonstrated a commitment to delivering authentic, high-quality food across diverse venues, from large-scale hospital banquets serving thousands of guests to fine dining plating in hotel restaurants with multiple outlets. Mr. Ghalayini’s progression from sous chef roles through executive chef positions and ultimately into dining director capacities underscores his expertise in transforming culinary programs across various settings.
Mr. Ghalayini’s educational foundation included an Associate of Arts in culinary arts and chef training from Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, Pennsylvania, earned in 1999. This formal training provided him with classical techniques that have informed his work ever since. Growing up overseas further enriched Mr. Ghalayini’s culinary perspective. His exposure to Mediterranean and Middle Eastern influences shaped his emphasis on healthy, fresh offerings and simple yet refined preparations.
In addition to his academic credentials, Mr. Ghalayini holds several certifications from the National Restaurant Association Educational Foundation, including as a ServSafe instructor and proctor, ServSafe food protection manager instructor, and ServSafe professional food service manager. These qualifications are a testament to his commitment to food safety education and operational excellence.
Mr. Ghalayini values professional networking as essential for continuous learning within the industry. He is also civically engaged as a volunteer with Palatka Shelters, demonstrating a commitment to supporting community initiatives outside of his primary field.
Attributing his success to dedication and teamwork, these values have guided Mr. Ghalayini’s collaborative efforts with executives, kitchen staff and other departments, such as marketing and sales. He approaches event planning thoughtfully by encouraging teams to consider objectives beyond standard formulas, striving instead for innovative experiences that exceed expectations. Additionally, Mr. Ghalayini believes that teaching should involve active participation rather than passive instruction, a philosophy reflected in his hands-on approach with kitchen teams nationwide.
Looking ahead, Mr. Ghalayini remains focused on elevating Ciel Senior Living as a premier destination within senior living by transforming its culinary program into a defining feature of the community experience. He is also dedicated to nurturing growth within the organization while ensuring that excellence remains central to every aspect of its operations.
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