The Virginian, a premier senior living community with a continuum of care in Northern Virginia announced that Paul Henry has joined as Director of Food and Beverage. With more than 30 years’ experience in food service operations working with high profile international and domestic hospitality brands, Henry will create a new signature dining experience and manage restaurant operations for the new resort-style community. He brings a distinctive culinary perspective and proficiency in upscale hospitality to The Virginian.

“Paul is one of our first strategic hires as we reimagine The Virginian into a best-in-class senior living community,” says Andrew Carle, Executive Director, The Virginian. “Our vision is to be a true differentiator in dining for prospective residents. Paul’s background in restaurant and airline hospitality and his understanding of the trends in senior living communities from his work at Thomas Circle, will be a big advantage in creating new food and beverage concepts associated with the continuum of care we will provide,” Carle adds.

Henry joins The Virginian from The Residences at Thomas Circle, a premier Washington, D.C. senior living community, where as Director of Food and Beverage he opened the new Bistro Café and improved the menu selections.

Previously, Henry was Food Service Director for FAME Food Management where he was responsible for the administration and technical management for food services, and Director of Dining at the Library of Congress in Washington, DC. Prior to that, Henry was instrumental in improving food service operations at Sibley Memorial Hospital and Georgetown Hospital, both top ranked facilities in Washington, DC. He entered the airline catering business running all food service operations for Lufthansa in the U.S. and at Dulles and Reagan National airports for twenty years.

As Paul Henry takes the helm at The Virginian he will be responsible for five new restaurant concepts, including Latitude 77, The Virginian’s casual bistro; the Stonehouse Dining Room presenting chef-inspired menus featuring the freshest farm-to-table ingredients; The Clubhouse bar featuring a menu of small plates, selections of local craft beers and bespoke cocktails; Rock Creek Grill serving steaks and seafood; and The Cellar offering a selection of wines from Virginia’s best vineyards.

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