Meet the Coaches

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    Meet the Culinary Coaches.

    Scott Daniels

    Scott Daniels, CEC, CCA, AAC

    Vice President of Culinary and Operations

    Scott’s 25+ year career encompasses many facets of the culinary arts. He is an award-winning Chef and Hospitality professional, recognized by the American Culinary Federation as both a Certified Executive Chef and a Certified Culinary Administrator. He graduated from the Culinary Institute of America with High Honors and is a fellow of the American Academy of Chefs, which is the Who’s Who of Chefs in the United States. He is also a Mobil 4-Star Award recipient and a three-time recipient of Wine Spectator’s Award of Excellence.

    Scott believes that sharing knowledge and experience is vital to the food service industry. Students at two community colleges benefitted from his instruction in Hospitality Management and Foodservice Sanitation, and he has also taught classes at Cornell University.

    His vision for Culinary Coach is simple. Provide the necessary tools and resources to the Dining TEAMS of Senior Living communities to make each and every day better than the previous with regards to the Dining Experience for the residents, while elevating the Dining Team through education and resources.
    Scott enjoys Deep Sea fishing, BBQing and Smoking, Gardening, and spending time with family and friends on the water. He has been heavily involved with dog rescue for 25 years and his home has welcomed dogs from the US, Egypt, and Turkey. He has a deep fondness for dogs with disabilities and has a home full of fluff and love.

    Mike PeacockMike Peacock

    Executive Chef/Project Manager

    Mike’s passion for cooking and experimentation began in childhood and led him to a life-long career in the Food Industry. This career has spanned almost 30 years, and his vast experience includes positions as Executive Chef, Culinary Director, Event Coordinator, Private Chef, and Cooking Instructor.

    A longtime resident of the Pacific Northwest, his desire to work with fresh regional ingredients and specialty meats such as wild game and seafood have led to awards at local food festivals and invitations to cater private functions for local celebrities and officials. Never Satisfied to “do what’s already been done,” his quest for culinary diversity and innovation has resulted in a track record of successful endeavors.

    Mike has extensive experience in product sourcing, menu and recipe development, vendor relations, POS integration, FOH and BOH training, and system implementation. His direct method of communication ensures that all parties involved in a project have a clear and concise understanding of expectations and outcomes. As an Executive Chef and Project Manager for Culinary Coach and 3rdThird Marketing, his focus is on quality, consistency, and communication. He also spearheads the newly launched 3rdThird/Culinary Coach Podcast, which aims to bring innovation and fresh ideas to the world of senior living.

    In addition to teaching occasional private cooking classes, catering private parties, and hanging out in the great outdoors with his wife, Mike is an avid musician and podcaster. You can usually find him out on the local music and art scenes talking with musicians and artists in an attempt to soak up the inspiration.

    Randi Saeter

    Randi Saeter

    Culinary Coach, MBA, RD, LNHA

    Randi Saeter has served senior living communities for over 20 years in different roles. She emigrated from Norway in the early 1990s as a student and after earning her Bachelor’s degree in Clinical Nutrition and Foodservice Management, worked as a Registered Dietitian for many years in Senior Living. With her MBA in Healthcare Management later, she pursued the path of becoming a Licensed Nursing Home Administrator. She has worked as an Administrator and Executive Director in Post-Acute Care and Senior Living, including Skilled Nursing, Assisted Living, Memory Care and Continuing Care Retirement Communities in the Seattle area and most recently in San Antonio, Texas. Randi is experienced at creating and establishing strong relationships with staff, residents and community partners and always seeks to improve systems and continuity of care. She is passionate about person-centered care and strongly believes that a dining program should be part of the community’s wellness program where healthy, well-balanced meals are presented in a dignified manner; regardless of the level of care someone receives.

    Randi is the driver of menu software implementation for skilled nursing, assisted living and memory care and the coaching of dietitians and staff in different departments. She is also able to serve in the capacity of interim licensed nursing home administrator to help bridge a gap for a skilled nursing community as well as lend her expertise in process improvement.

    In her free time, Randi enjoys cooking and spending time with her family!

    To get started call 888-776-5135 or fill out the form below.