This senior living resort’s IN GRAND TASTE® program proves that dining is not just a necessity; it is an experience.
That experience is now being shaped by executive chef Gerard Kenny, a classically trained chef whose background spans the Culinary Institute of America in Hyde Park, an elite apprenticeship at the Greenbrier in West Virginia and roles at luxury hotels and resorts, including Four Seasons.
Kenny doesn’t just cook for residents; he cooks with them in mind. He listens closely to their stories, favorite dishes and family recipes, weaving those memories into the menus.
“Frequently, I'll get letters and handwritten notes in my mailbox ... with a favorite recipe, or, ‘This holiday is coming up, and it's really important to me. Would you consider [cooking] this?’ I love those [notes],” Kenny said.
It’s not unusual to see Harvard beets from Philadelphia, regional classics or beloved holiday dishes on the menu. For Kenny, it’s about keeping traditions alive while creating new ones.
A changing menu
Unlike a typical senior living menu, Grand Living’s offerings change constantly. The community boasts three different venues, each with its own atmosphere and rhythm.
“We have a casual venue called the bistro, which has an open kitchen. We change that for lunch and dinner every single week,” Kenny said. “Then we have a formal dining room, which is gorgeous. ... It’s a classic, timeless dining experience that we change every single night.”
This dynamic approach allows residents to enjoy both comfort and variety, knowing that tomorrow’s menu will bring something completely new.
Food as connection
At Grand Living, dining is about much more than what’s on the plate. For Kenny, meals are central to community life.
“Food connects us globally,” Kenny said. “Food is medicine, food is healing and food is the ultimate ... common denominator when it comes to happiness, culture, gatherings, family and friendship.”
That philosophy shows up in the details: hot food served hot, cold food served cold, menus that are carefully written and servers who know each resident’s preferences. It’s the kind of care Kenny believes sets the tone for the entire community.
Meeting dietary needs and preferences
Behind the scenes, Kenny’s team works with a “find a way to say yes” mentality. Whether it’s dietary restrictions or cultural preferences, every detail is honored.
“There are probably about five or six different sets of eyes that look at these [meals] before the residents even get to see the food,” Kenny said.
That precision pairs with his genuine passion for hospitality.
“I love food and hospitality. It's given me everything that I'm proud of, [as well as] opportunities ... to meet great people. It does so much for communities and for general happiness,” Kenny said.
Carrying stories forward
Though new to Grand Living, Kenny is already looking to the future of the dining program.
“I want everyone to feel heard. I want everybody to have their experiences be shared with the residents,” Kenny said.
For him, food is both legacy and innovation, honoring traditions while creating new moments of joy at the table.
At Grand Living at Georgetown, every meal is more than nourishment; it’s a memory, an adventure and a connection.
To learn more about the community’s independent living, assisted living and memory care lifestyle, or to schedule a personal tour, visit their website today.
Location: 1330 W. University Avenue, Georgetown
The above story was produced by 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.
