In this issue...

• Meet University Village's Culinary Experts
• What's in Your Future?
• How to Make Your Move Worry-Free

Meet University Village's Culinary Experts

University Village announces new additions to its team of culinary experts.

Meet Louis Ludwig, Food and Beverage Director
Leading the team is Food and Beverage Director Louis Ludwig, with more than 30 years of executive food service experience. Louis directs all food service for the community 365 days a year for more than 500 residents, including catered events, activities functions, marketing dinners and Sunday Brunch, as well as more than 300 daily meals. He also oversees a staff of 120 people, including servers, kitchen staff, supervisors and managers.

Prior to joining University Village, Louis was executive corporate chef and general manager for Wedgewood Wedding and Banquet Centers, where he oversaw staff for 14 properties throughout California. He was also the director of food and beverage and executive chef for Moorpark Country Club in Moorpark, California, director of food and beverage for the Pierpont Inn in Ventura, California, and executive chef for Serrano Country Club, a five-star private country club in El Dorado Hills, California.

A resident of Camarillo, California, Louis attended Marriott Corporation's management school, and served as an apprentice with several international master chefs.

Meet Nicholas Albrecht, Executive Chef
Delicious food is extremely important to our residents, who have very high expectations when it comes to taste and daily selection, and Chef Nicholas Albrecht has just the right mix of expertise and creativity to meet their needs.

As the executive chef, Nicholas is responsible for all aspects of University Village's daily kitchen operations, and also oversees the creation of new menu items and weekly specials for the community's breakfast, lunch and dinner service.

A resident of Westlake Village, California, Nicholas was most recently an executive chef for Sodexo in Woodland Hills, California, and chef de cuisine at Brasa Restaurant in Seattle, Washington. He also served as sous chef for Moxie Restaurant in Seattle, and as chef de partie at the Estancia La Jolla Hotel and Spa in La Jolla, California. Earlier in his professional career, he worked at the Hotel Del Coronado's famed Prince of Wales Dining Room in San Diego.

Chef Albrecht attended the Dubrulle International Culinary and Hotel Institute of Canada in Vancouver, B.C., and has earned many accolades over the years. As chef de cuisine at Brasa, he was awarded 4-1/2 stars from the New York Times, one of the highest achievements possible in the culinary world in America.