Vice President, Operations
Three Oaks Senior Dining
Regional Nutrition and Wellness Manager
Three Oaks Senior Dining
Regional Culinary Manager
Three Oaks Senior Dining
Regional Director of Operations
Three Oaks Senior Dining
Nora Jensen, MHSc, RDN, LDN
Director of Clinical Nutrition and Wellness
Nora holds a bachelor’s degree in Nutrition from Cedar Crest College, where she also completed her dietetic internship, and a Master of Health Science in Nutrition. As part of her graduate research, she authored the thesis “The Implementation of a Fortified Snack Program on Weight Loss in Nursing Home Residents.”
In 2024, Nora was honored as the Lehigh Valley Recognized Young Dietitian of the Year. Her career spans a progression from frontline clinical roles to leadership positions in both clinical and operational settings within senior living.
At Culinesse, Nora provides nutrition and wellness programming that supports both team members and the residents they serve. She also leads initiatives in operational compliance and staff education. Outside of her professional work, Nora enjoys long-distance trail running and spending time with her husband, Jonathan.
Julian Hutton
Regional Director of Operations
Julian Hutton brings an international background in leadership and hospitality to his role as Regional Director of Operations. A graduate of the Royal Military Academy Sandhurst—Britain’s premier army officer leadership college—Julian began his career as an infantry officer in the Scots Guards, training and leading soldiers on active service.
He later transitioned into hospitality, establishing and managing hotels and safari operations across Africa and developing boutique hotels throughout Europe, Asia, and the Americas. Seeking to apply his extensive global experience in a way that meaningfully impacts daily life, Julian shifted his focus to senior living.
Julian is a strong advocate for combining first-class hospitality with innovative, high-quality food to create exceptional dining experiences. He works closely with on-site dining directors across Culinesse’s Pennsylvania and New Jersey operations to elevate dining programs at all levels of care. With his background leading diverse teams around the world, Julian also oversees management and line-staff training, ensuring practical, real-world solutions that support team success.
Russ Browning
Regional Operations Manager
Russ is an experienced operations leader with more than 20 years of expertise in hospitality, foodservice, and multi-site operational management. He has led large, complex portfolios across corporate, healthcare, and senior living environments for organizations including Compass Group, Jones Lang LaSalle, and Ameriprise Financial.
Russ most recently served as National Director of Workplace Services, overseeing hospitality operations for the TIAA account in seven U.S. markets and driving service integration across culinary, facilities, and janitorial teams. His background also includes senior leadership roles in vendor management, regional operations, and district oversight, where he consistently delivered growth, improved processes, and strengthened client partnerships. Russ brings a proven commitment to service quality, team development, and operational excellence.
Dan Axtell
Senior Director of Finance & Administration
Dan brings more than 30 years of experience in contract management, including over 16 years dedicated to senior living dining services. He specializes in accounts payable and receivable oversight, cash management, billing, budgeting, forecasting, and full financial reporting—including balance sheets and P&L performance. Dan provides essential support to operational leaders, ensuring sound financial processes, strategic alignment, and strong fiscal stewardship across all communities.
What began as a career transition into senior dining evolved into something deeply personal. Through daily interactions with residents, Dan discovered a meaningful connection that reshaped his purpose. Having never known his own grandparents, he finds tremendous fulfillment in contributing to the comfort, dignity, and joy of the residents we serve. His work allows him to blend financial expertise with mission-driven impact—supporting programs that elevate quality of life and deliver hospitality that truly feels like home.
Chef Sean St. Ledger, CDM, CFPP
Operations Support Specialist
Seans brings more than 15 years of culinary operations experience with a strong focus on CCRC and Life Plan Community environments. In his role, Sean strengthens service quality and operational performance by identifying improvement opportunities, developing actionable strategies, and supporting teams through hands-on coaching.
His background includes launching new business lines, transitioning dining programs from self-operation to contract management, and creating corporate menus that blend culinary creativity with cost stewardship. Sean also plays a key role in ensuring that new initiatives meet all culinary standards, operational expectations, and regulatory requirements.
A native of Honesdale, Pennsylvania, Sean is grounded in faith, family, and community. He lives with his wife and children and remains committed to elevating resident-centered dining experiences through thoughtful, purpose-driven culinary leadership.
Coral Zelachowski, MHRMA
Director of Human Resources
Coral leads the full employee lifecycle from recruitment and onboarding to performance management, compliance, and engagement. She holds a bachelor’s degree in Hotel, Restaurant, and Institutional Management from Penn State University and a master’s degree in Human Resources Management from Temple University.
Coral believes that a company’s greatest competitive advantage lies in how it treats its people. She is passionate about cultivating workplace environments where team members feel supported, accountable, and empowered to grow into their full potential. Her leadership focuses on building strong, values-driven cultures that elevate both employee experience and organizational performance.
Outside of work, Coral is actively involved in her church, her family life, and her local community, reflecting her deep commitment to service and connection.
Gavin Schairer, MS
Accounts Payable Specialist
As an Accounts Payable Specialist, Gavin plays a key role in ensuring accurate financial operations across communities and vendor partners. He oversees invoice reconciliation, payment scheduling, and communication with site leaders, helping maintain clarity, efficiency, and trust in the financial process.
Gavin is known for his organization, reliability, and calm problem-solving style. He takes pride in supporting frontline teams and contributing to a mission focused on exceptional resident care. Away from the office, Gavin enjoys playing golf, and his greatest joy comes from being a husband to Lisa and a father to their two children, Anne and Luke.
Rachel Caesar
Executive Administrator
Rachel has more than more than 14 years of high-level administrative and operational support experience across corporate, scientific, and nonprofit environments. She is known for expertly managing complex global calendars, optimizing executive time, and strengthening organizational efficiency through process improvement and project coordination. Rachel has supported senior leaders at Eastdil Secured, the Salk Institute, and multiple healthcare and scientific organizations, consistently improving productivity, streamlining workflows, and elevating executive communication. Her work includes budget and expense management, international travel planning, document and contract administration, event coordination, and cross-functional project leadership. With a strong background in systems implementation and team support, Rachel brings a high-achieving, solutions-focused approach to every role. Outside of work, she serves on the board of a local nonprofit and remains active in her community.
Sara Krause, RD, LDN
Menu Management Specialist
Sara is the Menu Management Specialist for Culinesse, bringing more than a decade of experience in clinical nutrition, senior living dining, and regulatory compliance. She holds a Bachelor of Science in Nutrition from Cedar Crest College, completed her Dietetic Internship, and earned her Master’s Degree in Nutrition from the University of Rhode Island.
Throughout her career, Sara has supported skilled nursing, rehabilitation, assisted living, and acute care settings, with expertise in menu planning, nutritional analysis, PDPM assessments, and quality improvement initiatives. She has developed resident-focused wellness programs, led staff education, and contributed to policy development across culinary and nursing teams.
An active member of the Academy of Nutrition and Dietetics and several specialty practice groups, Sara is known for her attention to detail, strong communication skills, and commitment to aligning nutrition excellence with resident preferences and operational goals.
