Learn How One Local Chef Pivoted During COVID-19

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It’s no secret that one year ago the COVID-19 pandemic wreaked havoc on the hospitality industry. Hotels and resorts were forced to close their doors during shutdowns while restaurants grappled with limited capacity and reduced demand. As a result, many employees were laid off and seasoned restaurant veterans were faced with the choice of waiting it out or trying something new.

After working in prestigious kitchens at The Greenbrier, The Gaylord and Pinehurst and serving as the Executive Chef at the Hyatt Regency Hotel in Fairfax, Obataiye Allen was hired to serve as Executive Chef at The Providence, a brand-new assisted living community that opened March 1st in the heart of MetroWest in Fairfax.

Although the clientele may be different, Allen says serving as the Executive Chef at a senior living community provides an opportunity to develop more meaningful relationships with diners, adapt and customize the menu options to their individual preferences and redefine assisted living dining through the lens of high-end hospitality.

Drawing on his experience at luxury resorts and hotels, Executive Chef Obataiye Allen developed special menus for the community’s three signature restaurants featuring regionally inspired cuisine and local ingredients.

• The formal Great Falls restaurant is reminiscent of a high-end steakhouse showcasing fresh, farm-to-table cuisine and features a demonstration kitchen with an open-hearth oven.
  • Must-Try Menu Item: Chesapeake Bay crab cakes with smoked corn and white bean relish, fennel, red onion and pineapple slaw, served with Old Bay remoulade.
• The Wolf Trap Bistro is a casual dining experience offering breakfast and lunch, snacks and entrees along with wide variety of coffees and desserts.
  • Must-Try Menu Item: Ridiculously Good Triple Chocolate Brownie – Three types of chocolate blended with almond flour, cane sugar and cinnamon, baked into a terrific brownie.
• The Lounge includes a full bar and features Virginia wines and local beers. The menu offers shares and starters as well as a selection of salads, sandwiches and flatbreads.
  • Must-Try Menu Item: Grass-fed burger with bacon, caramelized onions, shiitake mushrooms and chipotle aioli, served on a brioche bun.

The Providence is now open and tours are available by appointment. Call (571) 396-0500 or visit https://providencefairfax.watermarkcommunities.com/ to schedule your visit.

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