With a grandfather who worked as a head chef and a mother who worked as a clinical manager in aged care, perhaps it isn’t surprising that Bryan Seeborun, Process and Product Innovator at Regis Aged Care, would eventually find his way to a job that combined both those worlds.
“Back in Mauritius when I was a kid, my grandfather would cook us a four or five-course meal once a month,” he remembers. “I think that’s when I started developing my enthusiasm for food.” Seeborun immigrated to the UK in 1998 and pursued studies in the culinary arts, hospitality, and business management. As a student, he worked in aged care homes on the weekends to make some extra money, an experience that taught him lessons he’s never forgotten. “I worked as a cleaner, a dishwasher, in the laundry, in the kitchens, as a carer – I learned about residential care from every perspective. It ignited my passion for ensuring that everyone, regardless of age or circumstance, has access to nutritious and enjoyable meals.”
Over the years he would work with luxury hotels and restaurants in Europe and enjoy a stint as Executive Chef in the British Navy before moving to Australia in 2013. New to Australia’s vast distances, Seeborun laughs remembering how surprised he was to have to take a plane to get to his new home of Broken Hill where he would work for BHP. “I thought it was going to be a couple of hours’ drive from Melbourne!” Soccer would be his way into the local community and, as an accomplished player, he was much in demand from the local league. His time in Broken Hill was “a fantastic adventure” – both an experience of iconic outback Australia and professionally challenging and interesting.
“It was in Broken Hill that I began to explore the intersection of catering and community, recognising the vital role food plays in bringing people together, even in the most remote settings.” Later, Seeborun moved to Torquay and worked with the Geelong Cats Stadium (he’s now a devoted Geelong Cats supporter!) and the correctional centre. “These roles challenged me to think innovatively about catering in diverse environments, from sporting events to institutional settings.”
Seeborun has brought this accumulated experience and insight across myriad catering settings to his position at Regis Aged Care where he’s worked for the last four years. “It’s a privilege to work with Regis to spearhead innovations in dining experiences for older adults.” One of the key initiatives has been to introduce more personalised dining experiences. “This means we can cater to our residents’ diverse preferences and dietary needs and embrace cultural diversity in our culinary options.”
“We don’t want to treat residents in ways that demean them. They should have every opportunity to be as autonomous as they wish.”
Bryan Seeborun, Process and Product Innovator at Regis Aged Care
Seeborun is excited by the innovative role technology is set to play in streamlining the ordering and delivery processes and empowering even residents with cognitive challenges to still make decisions about what they’d like to eat. Ipads with clear pictures of what’s on the menu, for example, will help residents make easy and informed choices and allow them to know what to expect. “The old days of making your lunch order in the morning and not being allowed to change it are over,” says Seeborun. “We don’t want to treat residents in ways that demean them – they are not children. They should have every opportunity to be as autonomous as they wish.”
It’s been a long time since Seeborun’s student days of working weekends in aged care homes and, he’s pleased to say, that the quality of meals on offer since that time has improved hugely. “Everyone deserves to have nutritious and appetising food served in a way that respects their humanity. After all, mealtime isn’t just about sustenance but also about social interaction, sensory stimulation, and emotional wellbeing.”
