Chef Michael Gagnon was entering his last semester in college when he “had a moment” and realized he wanted to go to culinary school instead. His culinary style has been heavily influenced by Asian flavors—Japanese, Vietnamese and Indian, as well as the diverse experiences he had preparing hotel banquet food for almost a decade. “You learn something new from everyone around the kitchen, from the dishwasher and wait staff to chefs and guests,” says Michael. The residents at his retirement community love to pull him aside to talk food and share family recipes.