New Chef, Jerome Picca Joins North Hill

North Hill, the Needham community billed as the "next evolution in senior living," will be evolving perceptions of retirement community cuisine with the addition of Executive Chef Jerome Picca. Chef Picca is known for his emphasis on the use of local and sustainable foods to create nutritious meals.

 

"North Hill has always been considered exceptional for both our hospitality and our healthcare," said Kevin Burke, CEO. "Jerome will help us continue to challenge perceptions of senior living cuisine by delivering nutritious, locally-sourced foods that delight."

 

Picca grew up with British, Indian and Sri Lankan cuisine. He has had formal training in classical European cooking, particularly French, and these influences often find their way into his menus at North Hill. Most recently he served as the Chef Production Manager for Harvard University Dining Services, where he provided nutritionally-balanced meals that were exciting to an average of 1,000 ethnically and demographically diverse diners each day. At Harvard and other venues, such as Newport Harbor Corporation, The Culinary School of Washington, and his own restaurants-- "Jerome's" at The Nashoba Valley Winery and "Small Plates, Taps Restaurant, and Wine Bar" -- Picca is known for using local and sustainable farm-to-table products.

 

"Small Plates" was reviewed by major national newspapers, magazines and travel websites as well as Boston-area television. The Chef has appeared on The Food Network, Chronicle and NECN's "TV Diner."

 

A native of England Chef Picca received an AOS degree from The Culinary Institute of America. Each summer he shares his passion for sustainable cooking and nutrition with young future chefs from 80 countries as the Executive Chef and Curriculum Developer for the Explo Culinary Arts Intermediate Focus Program.