“This could be someone’s last meal. Make it the best one you’ve ever cooked.” That’s the daily mantra for chef Chris Meyer of Merrill Gardens in Mount Pleasant. For chefs like Meyer, Jacob Schor of Wellmore of Daniel Island and Steve Klatt of Franke at Seaside, preparing food for residents in senior living communities no longer consists of the bland casseroles and overcooked vegetables of yore. As more of the baby boomer generation find their way into senior or assisted living, their palates are eager for more.
For Meyer, his job is about more than just cooking; he loves connecting with the residents. “What’s kept me happiest is the sense of community,” he said. “It’s so rewarding for our whole team to get to know the residents here.”
Meyer insists on fresh ingredients and scratch cooking every day. “We don’t just dump things into a steam well. We sauté; we build flavor. If I can’t pronounce the ingredient, we’re not using it,” he said. “It would be easier to do it differently, but that’s not what we’re here for. We want the food to wake up your taste buds.”
Schor has found a similar draw. After years in traditional restaurants, he made the switch to senior living and found himself falling in love with the dining culture. “The idea of being in a dining relationship where the clients are residents you interact with every day is exciting,” Schor said.
One of the biggest shifts in senior dining is a move toward personalization. At both Merrill Gardens and Wellmore, feedback is a welcome part of menu planning. “We take comment cards, surveys and conversations into account,” said Schor. “We even run weekly specials to test out new ideas and see what resonates.” Homemade coffee ice cream is a resident favorite. “Our supplier didn’t carry it, but several residents asked for it,” he shared. “I started making it in-house, and the feedback has been incredible. That one small change made a huge difference.”
Meyer holds monthly culinary meetings with residents to gather feedback and spark new ideas. One month, residents requested chicken wings. “Eighty-year-olds requesting chicken wings? I was a little surprised,” he laughed. “But we went through 60 pounds of them, and it was a hit! They eat here 21 times a week; if it’s what they want, I do it and find a way to elevate it.”
Balancing flavor and nutrition is no easy feat, especially when accommodating specific medical needs. “We use lean proteins, seasonal fruits and vegetables, fresh herbs. It’s all about making food that’s both good for our residents and good to eat,” explained Schor.
Chef Steve Klatt of Franke at Seaside is an accomplished chef and restaurateur with over a decade of experience in the culinary industry. Renowned for his dedication to quality and creativity, he has successfully managed various dining establishments and catering services, consistently delivering exceptional culinary experiences.
Throughout his culinary career, he’s had the privilege of working at several distinguished establishments in the Greater Charleston area including Kiawah Island Golf Resort, the Swamp Fox Restaurant at the Francis Marion Hotel, Blu at Tides Folly Beach Hotel and Braised in the South. Each of these experiences has contributed to his growth and development as a culinary professional.
A pivotal moment in Klatt’s culinary journey was winning Season 8 of “The Great Food Truck Race” on the Food Network. This incredible experience not only allowed him to showcase his culinary talents but also inspired him to open his own venture, Braised in the South. The exposure and recognition gained from the show fueled his passion for Southern cuisine and motivated him to create a brand that celebrates the rich flavors and traditions of the South. Through Braised in the South, he was able to connect with the community and share his love for culinary artistry while continuing to innovate and elevate the dining experience. Klatt loves to explore new trends and develop dishes that not only delight the palate, but also foster a sense of community and connection among residents.
“In our facility, the cooking and dining experience is about much more than just great food; it’s a vital expression of community and connection,” Klatt said. “I love how each meal serves as a gathering place, where residents come together to share stories, celebrate moments and build lasting friendships. This sense of belonging transforms dining into a cherished ritual that nourishes both body and soul.”
Chefs across these senior communities are united in their commitment to ensuring that residents are cared for in every bite. Meyer appreciates the creativity that dietary restrictions entail. “I love a challenge,” he said. “If I get a pureed diet, I’m in heaven. We do a lot of layering instead of just throwing everything in a blender. I love to use piping bags, thicken with bread and shape pureed foods so the dish looks like everyone else’s. No one should feel embarrassed at the table.”
The future of senior dining is exciting for many chefs. Meyer calls it the ‘silver tsunami,’ referring to the wave of baby boomers redefining retirement. “It used to be just mac and cheese, meat and potatoes. Now? There’s a lot more spice and variety. We’re learning to make sushi, vegan dishes and all kinds of international cuisine. It’s not ‘retirement food’ anymore. If you are at the right facility, you get restaurant-style meals. That’s where senior dining is headed.”
Schor agreed. “Diners expect more. They want variety and authenticity. We just have to keep listening and adapting.”
What these chefs are doing goes far beyond the plate. They are creating comfort and helping residents know that their input and satisfaction matter.
“These are incredible people,” said Meyer, “and they deserve incredible food.”
By Anne Toole
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