Murano is Bringing Elevated Dining to the Senior Living Experience

By Olivia Beaton | July 7, 2021

With fine dining flare from a skilled executive chef and a creative food and beverage director, Murano Senior Living’s dining has ascended to the next level. Chef Alvin Tsao and Sean Klos take pride in providing a quality dining experience and carefully crafted meals to their residents 365 days a year.

Chef Tsao, former sous Chef with Seattle’s Manolin, made his transition into senior living because he was blown away by the opportunity to create a restaurant style dining experience for Murano’s residents. Klos had a long history on F&B and found his way into senior living through some of his mentors, wanting to “change the everyday norm of the typical senior living food and dining experience.”

Chef Tsao takes residents on a culinary journey every night, serving up dishes like Brazilian feijoada stew, pork tenderloin with apple fig mole, and mezze plates with Lebanese flat bread. Chef Tsao’s beautifully composed plates remind residents that they are in a fine dining restaurant. “We try to learn as much as we can about the residents to personalize their dining experience.” says Chef Tsao. Murano prides itself in having a passion for true ingredients, leaving out sugars and sodium right off the bat. They also use herbs from their gardening club to add a homegrown personal touch to every meal.

These dining focused events occur every week on a regular schedule as a way to engage with and listen to the residents wants and needs.

  • Mondays, Breaking Ice with Steve: Bartender Steve highlights a spirit each week by featuring it in a cocktail (alcoholic and non) and sharing its history
  • Wednesdays, cooking and cocktail demos:Chef Tsao or Sean Klos showcase dishes and techniques from around the world.
  • Fridays, Happy Hour:social time in the bar area to engage with residents and staff

“Our residents have had many life experiences and often traveled the world, and so we create excitement by showing they can experience new flavors and keep learning with unique and engaging events,” says Klos. They offer a different special on the menu every day of the year to keep things exciting and are committed to a fun and educational dining experience. Tsao and Klos pride themselves in the fact they haven’t repeated a single recipe in over a year and a half, assuring that residents are constantly experiencing new flavors and are never bored.



Olivia Beaton

Olivia is the Editor at HEALTHTAC/Senior Living News. She graduated from Hofstra University with a Bachelor of Arts in English, as well as a minor in Journalism. In her spare time she’s a yoga teacher, writer, and freelance photographer.

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