At Grand Living at Georgetown, dining is designed to match the standards of a luxury resort.

“Every single thing has to amaze the residents,” executive chef Carlos Monroy said. “Every single meal that we prepare here is for them to feel pampered and to feel amazed.”

To deliver that high-end experience safely, the culinary team balances fine-dining quality with strict health requirements. Every recipe is developed by a corporate chef and reviewed item by item by a licensed dietitian. This ensures every dish meets state guidelines for protein, carbohydrates, sodium and spices, ultimately protecting residents with specific medical needs or prescriptions.

And because residents live in the community full-time, dining serves as an anchor for their daily routine, comfort and connection.

What meals are served, and how often do menus change?

Every meal is made from scratch with fresh ingredients delivered three times per week. Meals are served in multiple locations, including the Georgetown Cafe, a bistro and a fine-dining room, and menus are changed often.

  • Breakfast: Every day, breakfast includes a variety of options, such as eggs, bacon, omelets, oatmeal, grits and more.

  • Lunch: Menus change weekly or every two weeks, featuring options like flatbreads, short rib sandwiches, succotashes and more.

  • Dinner: Fine-dining dinner menus change every day, and items include steak, red snapper with crab, chicken cacciatore and more.

  • Everyday classics: Staples, such as burgers, hot dogs and grilled cheese, are available every day.

Monroy is able to deliver this level of dining because of his 15-plus years of high-end experience. Formally trained in Mexico City, Monroy previously served as executive chef at Austin’s renowned Fonda San Miguel and helped launch Mexta in downtown Austin to Michelin recognition.

His fine-dining background allows the kitchen to introduce sophisticated techniques and international dishes, such as Venezuelan cachapas, while staying within established health parameters.

Man with beard wearing a white chef's or medical jacket, smiling in a professional headshot.
Carlos Monroy

Who does the program serve?

The IN GRAND TASTE® program provides three complete meals daily across all care levels, including independent living, assisted living and LUMINATIONS® Memory Care. The kitchen adapts dishes based on the specific physical and cognitive needs of the residents.

For example, in LUMINATIONS® Memory Care, where residents may experience changes in fine motor skills or sensory loss, meals are customized to preserve independence. A traditional steak is cut into bite-sized portions before serving, hamburgers are prepared as accessible sliders and other meals are transformed into finger foods or smooth purees to ensure dining remains safe and enjoyable.

How does food inspire connection?

Monroy said food sparks personal storytelling and nostalgia. Transitioning into a senior living community can feel challenging when residents no longer cook for themselves.

Because of this, Monroy invites residents to submit their own family recipes, such as favorite meatloaves or casseroles. If possible, the kitchen adjusts the recipe to meet dietary guidelines and serves the meal in the bistro. When a resident sees their family recipe featured on the community menu, they can share it with neighbors, spark conversations about their heritage and continue building new memories around the table.

Waffle topped with mixed berries and powdered sugar on a yellow plate with silverware on a linen table.

What is the most rewarding part of the job?

Monroy serves roughly 200 residents, and unlike standard restaurants with rotating guests, he cooks for the same group daily. Seeing residents enjoy a meal, revisit a familiar flavor or express gratitude provides the ultimate validation for him.

“Residents are sometimes dealing with pain and a lot of different things that come with age," Monroy said. "But whenever they tell you they had the best meal since a certain time [in their life], and when they are happy because you did something for them, that's what matters. That's what hospitality is. At the end of the day, you are here for them; you are here to pamper them; you are here to cook for them, and I think that's the magic of this business.”

No matter what meal residents select, the IN GRAND TASTE® program's goal remains clear: supporting residents’ health while delivering the comfort, warmth and excellence of a fine-dining experience.

Those interested in learning more can find resources here:

Upscale bistro dining room with wooden tables, chandeliers, fireplace, mirror, and Grand Living signs on TV screens.

Frequently asked questions

What is Grand Living at Georgetown's IN GRAND TASTE® dining program?

IN GRAND TASTE® is Grand Living at Georgetown's dining program, serving three scratch-made meals daily to roughly 200 residents across independent living, assisted living and LUMINATIONS® Memory Care. Every recipe is developed by a corporate chef and reviewed by a licensed dietitian to meet state guidelines for protein, carbohydrates, sodium and spices. Fresh ingredients are delivered three times per week, and menus rotate frequently.

Who is executive chef Carlos Monroy?

Carlos Monroy is a formally trained chef with more than 15 years of high-end experience. He trained in Mexico City, served as executive chef at Fonda San Miguel in Austin and helped launch Mexta in downtown Austin to Michelin recognition. At Grand Living at Georgetown, he leads the culinary team and adapts fine-dining techniques, including international dishes like Venezuelan cachapas, to meet each resident's dietary and health needs.

How does the kitchen adapt meals for residents with different care needs?

The kitchen customizes dishes based on residents' physical and cognitive abilities across all care levels. In LUMINATIONS® Memory Care, where residents may experience changes in fine motor skills or sensory function, meals are modified to preserve independence. For example, traditional steaks are cut into bite-sized portions before serving, hamburgers become accessible sliders and other dishes are transformed into finger foods or smooth purees.

Can residents share their own recipes?

Yes. Monroy invites residents to submit family recipes, such as favorite meatloaves, casseroles or other personal dishes. If possible, the kitchen adjusts the recipe to meet dietary guidelines and serves the meal in the bistro. When a resident sees their family recipe on the community menu, it becomes an opportunity to share their story, connect with neighbors and revisit a piece of their personal history.

Plated flan desserts drizzled with chocolate sauce and garnished with edible flowers, lined up for service.

The above story was produced by Senior Multi-Platform Journalist Sydney Heller with Community Impact's Storytelling team with information solely provided by the local business as part of their "sponsored content" purchase through our advertising team.