Summer Nancollas

Director of Dining Services
Salterra at Carson Valley
Gardnerville, NV

My journey in the culinary world began at a young age, watching cooking shows with my grandparents while they babysat my siblings and me. Those early moments sparked something lasting—I knew I wanted to create food that brought people joy. Just one week after graduating high school, I moved 13 hours away and started at Le Cordon Bleu in Oregon, where I earned my associate’s degree in Baking and Pastry. From there, I hit the ground running. Over the past 20 years, I’ve worked my way through nearly every position in the kitchen—from dishwasher and prep cook to line cook, pastry chef, and ultimately Culinary Director.Throughout my career, I’ve helped open multiple restaurant concepts and spent five years at Margaritaville Resort Lake Tahoe, gaining invaluable experience in high-volume hospitality. Today, I serve as Culinary Director at a senior living community just 20 minutes from Lake Tahoe—a meaningful shift from the fast-paced restaurant world. In this role, I focus on creating memorable dining experiences for residents and their families. From themed celebrations like a Mardi Gras seafood boil to community-driven events such as our spaghetti feed fundraiser that raised $1,000 for the local middle school band, I believe food should bring people together and make a tangible impact. In an industry that is traditionally male-dominated, im proud to work alongside a building leadership team made up entirely of women. Representation and strong leadership matter, and I value fostering a supportive, collaborative environment. Outside of my full-time role, I continue to pursue my passion for pastry by creating custom wedding cakes and specialty desserts, specializing in intricate detailing and fondant design. For me, culinary work is both an art and a service. At the heart of everything I do is a simple goal: to create meaningful experiences, build community, and ensure the people I serve feel cared for through food.

• Associate's Degree in Baking and Pastry

• Le Cordon Bleu
• Oregon - Associate's Degree in Baking and Pastry

• Cake featured in published article

Q

What do you attribute your success to?

I believe passion is the foundation of true success. When you genuinely love what you do, it doesn’t feel like just a job—it becomes purpose. That passion is what gets you through the long hours, the challenges, and the moments that test you. It’s what pushes you to keep learning, keep growing, and keep creating. For me, loving what I do has been the driving force behind every step of my 20-year journey. Passion fuels excellence. It builds resilience. And most importantly, it allows you to pour something meaningful into the people you serve. When your heart is in the work, success naturally follows.

Q

What’s the best career advice you’ve ever received?

Dream big, start small, and don’t wait for permission. Passion will take you further than fear ever could.

Q

What advice would you give to young women entering your industry?

To young women entering this industry, I would say: don’t let anyone stand in your way—especially because of the double standards that still exist. This may be a male-dominated field, but that does not mean it isn’t a place for you. Women can do hard things. We can lead kitchens. We can run operations. We can open restaurants and direct teams. Strength, resilience, and leadership don’t belong to one gender. I’m proud to work in a building where all of our managers are women. That didn’t happen by accident—it happened because strong women stood their ground, worked hard, and refused to be overlooked. That’s what’s possible when you believe in yourself and don’t shrink to fit someone else’s expectations.

There is room at the table. Pull up your chair.

Q

What are the biggest challenges or opportunities in your field right now?

One of the biggest challenges I’ve faced in this industry is being taken seriously—especially as a young woman with ideas and vision. There were moments when my experience and capability were overshadowed by assumptions about my age.I was passed over for a director position because I was told I wasn’t old enough. That was a defining moment for me. Instead of accepting that limitation, I chose to move on. Three years later, the position still hasn’t been filled.That experience taught me something important: sometimes people won’t see your value—but that doesn’t mean it isn’t there. Being young doesn’t mean being unqualified. It often means bringing fresh ideas, new energy, and a willingness to challenge the status quo. Today, I’m in a leadership role where I can make meaningful decisions and create real impact. Looking back, I’m grateful for that obstacle—it pushed me to bet on myself. And sometimes, that’s exactly what you have to do.

Q

What values are most important to you in your work and personal life?

The most important value to me is remembering that I’m caring for someone’s mom, someone’s dad—someone’s loved one. Every resident I serve is part of a family, and I make sure I treat them with the same care, dignity, and respect that I would want for my own mom. That perspective guides every decision I make. It extends beyond senior living, too. In everyday life, everyone you meet is somebody’s loved one. When you lead with that mindset, it changes how you show up—it makes you more patient, more compassionate, and more intentional. And just as importantly, I believe in having fun. Life is short. In senior living, we’re reminded of that every day. So whatever you’re doing—whether you’re cooking, leading a team, or serving others—do it with joy. Create moments. Celebrate often. Make people smile. Because at the end of the day, that’s what they remember.

Locations

Salterra at Carson Valley

Gardnerville, NV