August 19, 2026
Executive Chef Justin Abramsky of Brightmore of Wilmington took top honors with a Sardinia inspired menu in Liberty Senior Living’s annual culinary competition.
WILMINGTON, N.C. (August 10, 2026) — What happened when the culinary artistry of Liberty Senior Living’s top chefs met the food traditions of the world’s five Blue Zones?
The result was a culinary competition that brought creativity, culinary skill and a celebration of healthy living to the table.
After weeks of regional qualifying rounds, three of Liberty Senior Living’s executive chefs faced off on August 6 at The Carlisle Palm Beach senior living community in Lantana, Florida, for the second annual Top Chef competition. This year’s challenge drew inspiration from the flavors and food traditions of the world’s five Blue Zones; regions throughout the world known for healthy lifestyles and exceptional longevity.
The competition began in June with nine executive chefs representing Liberty’s independent living communities across North Carolina, South Carolina and Florida. The participants included Brightmore of Wilmington in Wilmington, North Carolina; Quail Haven Village in Pinehurst, North Carolina; Hayes Barton Place in Raleigh, North Carolina; The Barclay at SouthPark in Charlotte, North Carolina; Brightmore of South Charlotte in Charlotte, North Carolina; South Bay at Mount Pleasant in Mount Pleasant, South Carolina; The Carlisle Palm Beach in Lantana, Florida; Wellington Bay in Wellington, Florida; and The Templeton of Cary in Cary, North Carolina.
Following regional rounds, Executive Chef Justin Abramsky of Brightmore of Wilmington, Executive Chef Dwayne McIntosh of The Carlisle Palm Beach, and Executive Chef Pam Ballard of South Bay at Mount Pleasant earned the opportunity to compete as finalists for the title of Liberty Senior Living’s Top Chef.
Each finalist selected one of the five Blue Zones as inspiration for their savory dish and dessert entries. These were Sardinia, Italy; Ikaria, Greece; Okinawa, Japan; the Nicoya Peninsula of Costa Rica; or Loma Linda, California.
The Blue Zones theme for the event was a natural fit for Liberty Senior Living, where healthy lifestyles and wellness are integral to the resident experience. Dining is an important part of that philosophy, providing residents with nutritious choices, opportunities to discover new flavors and ingredients, and the simple but meaningful pleasure of gathering around a beautifully prepared meal.
The culinary creations were judged on taste, creativity, presentation and how successfully each dish captured the spirit of the chef’s chosen Blue Zone.
Executive Chef Justin Abramsky of Brightmore of Wilmington was named Liberty Senior Living’s Top Chef, earning the championship with a menu inspired by Sardinia, Italy. For his savory course, Abramsky prepared olive-oil poached branzino, fregola risotto, artichoke and fennel ratatouille, saffron tomato broth and artisanal bread.
His dessert continued the Sardinian-inspired culinary journey with citrus olive oil cake, pear consommé, apricot balsamic ragu, honey gel, lemon persimmon cream, white chocolate and pistachio tuile.
Abramsky’s dishes showcased the fresh ingredients, vibrant flavors and Mediterranean influences associated with Sardinian cuisine while demonstrating the creativity and technical skill that helped him rise to the top of the competition.
Chef Abramsky was awarded $5,000 and a Top Chef trophy.
The championship event included festive decorations, impressive ice carvings, food trucks, games, and brief informational talks. Enthusiastic audiences cheered on their favorite chefs as the finalists prepared and presented their courses. Liberty leadership participated in judging the dishes. Jonathan Rubin, CEO and founder of Seed Oil Free Alliance also served as a guest judge.
“This competition was a wonderful opportunity to celebrate our talented chefs and the passion they bring to every meal served in our communities. Every participant was a winner, and the event truly showcased the creativity and excellence that define Liberty’s culinary program,” said Bobby Senter, Liberty Senior Living’s Corporate Culinary Service Specialist.
“Senior living dining has evolved tremendously,” he continued. “Liberty Senior Living’s chefs are creating meals that rival the quality and creativity in upscale restaurants, while also understanding the unique preferences and needs of the residents they serve.”
From the first regional competitions to the final Blue Zones-inspired creations, this year’s Top Chef event showcased the depth of culinary talent throughout Liberty Senior Living and the dedication of the professionals who make exceptional dining a part of everyday community life.
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