If you’ve ever grumbled about the bland, uninspired meals often served in aged care, you’re not alone. But what if we told you that a former airline chef—someone used to plating up five-star meals at 30,000 feet—is now on a mission to transform the dining experience for older Australians?
That’s precisely what Binu Krishnan is doing; his story is as heartwarming as it is mouth-watering.
After two decades orchestrating the culinary chaos of airline catering—where tens of thousands of meals are prepped and plated daily—Krishnan could have taken his talents anywhere.
Instead, he chose to bring his expertise to a desperately needed area: aged care. For Krishnan, this isn’t just another job.
‘These are people who built our communities, now it’s our turn to serve them with respect,’ he said.
And he means it. Whenever he walks through the kitchen, he asks himself, ‘This could be someone’s last meal. Did we do it justice?’
Six months into his role as food services manager at MiCare, Krishnan has already led a culinary revolution. Gone are the days of limp veggies and mystery meat. In their place?
Premium cuts like beef cheek and short rib, fresh produce instead of frozen, and a kitchen team that runs like a well-oiled machine.
Krishnan’s changes have been so impactful that he and his team have been nominated for Ageing Australia’s You Are ACE! Award, which celebrates those going above and beyond in aged care.
So, what’s the secret sauce behind this transformation? Krishnan overhauled the supply chain, locking in high-quality ingredients at sustainable prices.
He restructured the kitchen staff, bringing in skilled chefs and introducing a hierarchy—head, sous, and demi chefs—so that every meal was prepared with care and consistency.
‘There’s a perception that aged care needs home cooks, but scaling home cooking to 200 meals a day doesn’t work. We needed chefs with real skill sets and systems behind them,’ Krishnan explained.
But it’s not just about what’s on the plate—it’s how it’s prepared, especially for residents with special dietary needs. Texture-modified meals, often an afterthought in many facilities, became a top priority.
Krishnan even enrolled his chefs in a Harvard food science course to master techniques like gelling and aerating purees, making meals safe and enjoyable for those with swallowing difficulties.
‘We trained chefs to use techniques like aeration and agar agar to create different textures—mousse-like, gelled, light, airy. It changed the game,’ he said
The results speak for themselves. Jan Tampion, a resident and chair of MiCare’s Overbeek Lodge Food Focus Group, raves about the improvements: ‘Since the new chef started, the food has improved greatly and it’s been a very welcome change.’
‘Krishnan is so approachable and always takes our feedback on board. It really shows in the quality of the meals we now enjoy.’
As Ageing Australia chief Tom Symondson puts it, ‘Food is one of the most important experiences we share as people. It speaks to comfort, culture and care. When it’s done well, it restores dignity, especially for those in the later stages of life.’
MiCare chief executive officer Penni Michael agrees, noting that the transformation has been overwhelmingly positive for residents, families, and staff.
‘The food, presentation, and atmosphere in our dining rooms are exceptional—every meal feels like a special occasion. What truly makes it work is the trust Krishnan and his team have built by sharing meals with elders, serving them directly, and genuinely listening.’
Let’s face it: food is more than just fuel. For many older Australians, mealtimes are the highlight of the day—a chance to socialise, reminisce, and enjoy a sense of normalcy.
Yet, too often, aged care meals have been an afterthought, with cost-cutting and convenience trumping taste and nutrition.
But as Krishnan’s story shows, it doesn’t have to be this way. With exemplary leadership, training, and a dash of creativity, aged care kitchens can serve nutritious but also delicious and dignified meals.
Krishnan isn’t alone in this mission. Across Australia, there’s a growing movement to reimagine aged care as a holistic experience, where food, environment, and personal connection contribute to well-being.
From farm-to-table initiatives to resident-led menu planning, the future of aged care dining is looking brighter (and tastier) than ever.
We’d love to hear from you, members! Have you noticed improvements in aged care dining? What’s your best (or worst) meal in a care facility? Do you have a favourite recipe you’d love to see on the menu? Share your stories, tips, and thoughts in the comments below.
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