Simon Snoeyer: Dishes Up More Than Culinary Delights.

Simon Snoeyer has worked in the food industry service for over 34 years, from college campuses to steak houses and everything in between.

“You name it, I’ve done it,” said the American House Spring Lake Culinary – Cook. “I moved around a lot to get my chops in. I love providing people with food and making them happy. I’m lucky I have fun doing what I do for a living.”

He has been with American House for three years and seniors are now his favorite customers.

“They amaze me with their knowledge, their history. Where they come from. What they like and don’t like. If I can make their experience better, I’m happy.”

Simon’s parents owned a bed and breakfast. When he was a kid, there were always a lot of people around and he’s always been comfortable in that environment.

“I was raised in a culture where you listened to people while providing them with food. It’s a treat to have interesting people add something new to my day.”

Simon said there are days at American House where he feels he should be paying the residents for what they teach him.

“They always have recipe ideas and their input is always important. Even a complaint can help me be better. I’ll sit down with residents and write down what they’re saying so I can make their meals better. Mealtime is an intimate part of the day for them. The residents look forward to engaging and seeing how everyone else in the community is doing. We have to be at our best every day.”

Simon loves what he does so much that when he gets home he wants to cook.

“After a stressful day, there’s nothing better than being behind the grill or stove. It’s such a nice release. That’s when you know you love what you do.”

He especially enjoys Family Night at American House.

“We have our theme and run with it. Families see their moms and dads having a great time and eating good food. Our Culinary Director Dominique gets to flex his chef muscles that night. He’s a great guy and fun to work with. I love our theme nights because everyone is so happy.”

Spring Lake has over 50 years of combined cooking knowledge in the kitchen with Culinary Director Dominique, Sous Chef Gill, plus Simon and Ken. This combined understanding of food and hospitality service is extra important as American House has a lot of competition in the area.

“We have the talent to really step out and be different than these other places. I’ve talked to some other chefs in the area and they’re really impressed by what we do on Family Night and how far we’ve taken it. That’s a big deal.”

When Simon was told he had been singled out as an exemplary team member, he was pleased to hear the news.

“I think that means they know my strengths are getting along with people. I’ve always been a people person. I love to engage and learn something new about a person.”

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We all have a story. A story that taught us something, changed us and helped define who we are. At American House, your next chapter is waiting to be written. We’re here to help you write it. Your way.