The Osborn, the private, non-profit, continuum of care community in Rye, has announced Jonathan Carafa will serve as its new executive chef. He has more than a decade of experience in senior living, corporate facilities and event venues.
“We are delighted to have Jonathan bring his creativity and excellence to the fine dining experience for which The Osborn is known,” said Osborn President and CEO Matthew G. Anderson. “Innovative seasonal cooking and impeccable hospitality are hallmarks of our dining experience, for both residents and their guests.”
Carafa graduated of the Culinary Institute of America, he honed his skills at The Rockleigh event venue and then served as executive chef at the Kendal on Hudson retirement community.
“In senior living today, you must live up to residents’ expectations for high-quality choices in dining,” said Carafa. “The Osborn has always done a wonderful job with dining options and food. Now, I am excited to help them write a new chapter in this area. I believe people eat with their eyes as well as their mouths and I want to provide ‘wow’ factors for residents.”
Creating new memories for residents and families who dine at The Osborn, with theme menus and tableside preparation, is one of Chef Carafa’s goals. When asked about his favorite recipes, he enjoys making dishes like coq-au-vin and chicken ballotine, as well as fresh pasta, a passion since his youth growing up in an Italian family.
Carafa is a self-proclaimed family man with identical twin sons who are three years old. He enjoys baking with his boys, who are already learning the basics. “I absolutely love to bake because it really is the marriage of art and science,” he explained. Some of his favorites include white chocolate cookies, ginger snaps, and chocolate crinkle cookies.
