Cura Enters First Food and Beverage Contract In Virginia “Partners with The Chesapeake”

Canonsburg, PA, January 24, 2020 — Cura, a member of the Elior North America family of culinary management companies, is proud to announce a new dining services partnership with The Chesapeake, a Lifespire Community in Newport News, VA.  This is the first senior living community where Cura manages food service in the state of Virginia!

A leading specialist in senior living dining, Cura began services on January 20th.  The team is honored to serve top quality food, service and clinical expertise at this vibrant and premier continuing care retirement community that has served the Hampton Roads area for over 50 years!

Not a stranger to the southeastern part of the United States, Cura’s success is already experienced in South Carolina communities.   According to David Nicholson, Cura District Manager, “Cura’s operational excellence at these communities and others throughout our service areas, resonated with The Chesapeake administration.  They were able to experience our personalized management style, dedication to preparing fresh and quality food and our firm’s caring and nurturing culture.”

The Cura leadership team also took the time to meet and listen to residents who call The Chesapeake their home.   “Cura values and places a great importance on resident input.  This is their home, so as their food service partner, our goal is to create a resident-centered culinary experience that reflects their lifestyle, regional tastes and traditions of The Chesapeake community,” adds Nicholson.

“The Chesapeake family is excited about this new relationship. Our tradition of excellent food will be enhanced with this partnership. We are most impressed with the alignment of values and culture between The Chesapeake, a LifeSpire community, and Cura,” says David Loop, Executive Director for The Chesapeake.

 Cura’s nutritional standards throughout The Chesapeake will create a healthy, well-focused and most of all- delicious food experience.  Cura’s fresh and made-to-order food include a wide selection of chef-inspired entrees at each meal, made-to-order options including grilled seafood and steak, oven-baked pizza, entrée salads and homemade soups.  For those with special nutritional requirements, Cura provides gluten-free, allergen-friendly, vegetarian and vegan culinary options.

Through Cura’s Be Well wellness program and innovative marketing, residents will experience monthly food and seasonal promotions, in addition to encouraging personal growth and independence through hospitality-related activities and special events such as chef competitions, cooking classes, sustainable gardening, harvest days and brew clubs!

Cura’s contributions to therapeutic innovations and outstanding outcomes are also made possible by Handcrafted Delights and Puree Creations℠, which appeal to families researching optimal dining care.  Handcrafted Delights revolutionizes traditional nutrient-supplementing snacks with visually appealing and tasty treats that use pantry stables and produce already available in the kitchen!  Puree Creations℠ meets the challenge of adequately nourishing patients with dysphagia by preparing real foods, freshly prepared and attractively structured.  Studies show that residents who participate in these programs not only increase their food consumption when they enjoy the meals they are served, but also feel a greater sense of dignity when they can rely less on medications and nutritional supplements.

Cura will also offer its renovation consultation expertise to The Chesapeake’s future health center’s redesign.  Cura has supported clients whose renovations have received awards by the International Environments for the Aging, and WELL Certified, which improves the health and well-being of residents, staff and visitors.

Cura’s management team includes:  Bruce Molloy, Director of Dining; Idrain Brooks, Executive Chef; Emily Blake, Registered Dietitian; Patricia Johnson, Dining Room Manager and Chris Myrsten, Assistant Director of Dining.

About Cura
Cura is a highly responsive and innovative dining services and hospitality provider dedicated to a mission of Enhancing Life Around Great Food. As part of Elior North America, the Cura team enhances peoples’ lives through culinary innovation and a commitment to providing exemplary service.

About Elior North America
Elior North America enhances people’s lives through culinary innovation and a commitment to providing exemplary service. The family of companies, with more than 20,000 team members, provides foodservice solutions and catering to more than 1,500 client accounts in five industry segments across the continental United States. Elior North America is among the top five contract foodservice companies in the United States. The company is part of the European contract catering firm Elior Group. Learn more at

 About The Chesapeake

At The Chesapeake, nurturing our residents’ minds, bodies and spirits permeates our culture in everything we do.  Life at The Chesapeake is about empowering you to chart your own course for retirement.  The maintenance-free lifestyle here gives you more time and more freedom, so whatever it is you love to do, you can do it.  Remain active in all the community organizations you enjoy, dive deeper into a lifelong hobby, explore a new interest, learn something new, or take advantage of The Chesapeake’s full calendar of activities, trips and social events.  For more information about The Chesapeake, please visit



Cura Announces Promotions; Increases Footprint in Senior Living, Healthcare Sectors


Cura is pleased to announce the following promotion and appointments!   According to Lisa Schairer, Managing Director of Cura, “We are excited about their expertise and how their roles will help grow the Cura brand and increase its footprint in the senior living and healthcare sectors.”

T.J. Alibrio has been promoted to Managing Director of Growth for Cura.

In his new role, T.J. will build and nurture our team of healthcare and senior living Business Development Directors along with our Client Partnership Development Director in pursuit of both our new business and client retention goals.

Having joined Cura earlier this year, T.J. brings more than 30 years of experience in healthcare and contract foodservice management.  He offers a balanced and collaborative approach and style to deliver growth outcomes that benefit all stakeholders.  His understanding of both Acute Care and Senior Living is unique in that he has spent half his career in each segment.  In addition, his background includes time spent in operations, client retention and new business development, where he led high-impact efforts during his successful tenure in each discipline.   T.J. holds a Bachelor of Science in Business Management and Health Services Administration from Springfield College in Springfield, MA.

Chris Opper, Cura’s Client Relationship Partner.

In this newly created role, Chris will align his efforts to support Cura leadership with strategies focused on client retention, contract renewals and new client partnership opportunities.

A seasoned Operator serving the majority of his career with Morrison Healthcare, Chris most recently served as Vice President of Operations where he oversaw the successful conversion and transformation of a $40M, six-hospital system with 45 managers, based in central Ohio.  As Vice President of Operations at the Mayo Clinic Enterprise in Rochester, MN, Chris and his team were responsible for 23 locations, with a combined annual business volume of $100M.  Chris served as a Regional Director of Operations in Chicago, where he supported the food and nutrition programs throughout 17 healthcare locations, achieving 100% client and business retention.  As Director of Food and Nutrition at Northwestern Memorial Hospital System in Chicago, Chris reduced year-over-year food costs, while increasing retail customer and employee engagement.  Prior to joining Morrison Healthcare, Chris was a Corporate Chef with FOOD FOR THOUGHT CATERING in Lincolnwood, IL; an Executive Chef for Aramark at the Chicago Botanic Garden in Glencoe, IL; and Executive Chef for Wolfgang Puck Catering and Events in Chicago.   Chris holds an Associate Degree in Occupational Studies and Culinary Arts from The Culinary Institute of America in Hyde Park, NY.

Shannon Mallozzi to Director of Marketing for Cura.

Shannon will oversee all marketing-related activities, including account level business building growth, sales enablement and program development to enhance Cura’s efforts in promoting an exceptional customer experience.

Shannon brings over 20 years of product marketing, brand management, solutions selling and corporate communications to her new role.  As Vice President of Sales and Marketing for the Enright CorporationShannon coordinated and managed the installation of their new Catholic Health Services account, the largest customer roll-out in this company’s history. Shannon also served as Vice President of Marketing and Public relations for Future Tech Enterprise, an IT Solutions provider, where she developed a strategic marketing and public relations plan that rebranded the firm’s corporate identity from a Value-Added-Reseller to an IT Solutions & Services Provider.  At RoyalBlue Technologies, Shannon worked with the Vice President of Sales to establish a U.S. presence for this UK-based software provider. Shannon has also provided marketing consulting to several organizations, including the management of IBM’s SIGA solutions product launch.  Additionally, Shannon has served as a Consultant to ACC Construction, where she oversaw their website rebranding and collateral creation for flagship clients, including Tiffany & Co., E*Trade, and Marshalls, to promote their leadership in the retail sector.  A graduate of Iona College (New Rochelle, NY) with a Bachelor of Science degree in Journalism and Broadcasting, Shannon holds a Master of Science degree in Mass Communication.

Daniel Cleary, who recently joined Cura as a Corporate Chef.

An accomplished Executive Chef with a strong combination of culinary, operations and menu development expertise, Daniel successfully served high profile restaurants and catering companies in Minneapolis, MN.

As the Corporate Executive Chef for Luzette Catering, Daniel was responsible for all culinary and back-of-house multi-unit operations.  Daniel managed inventory, budgets, menu development and standardization.  Daniel was also responsible for the hiring, training and development of 50 staff members.

At the Park Tavern, Daniel served as Executive Chef where he managed $6 million dollars in annual food and production costs for this 300-seat, high volume, casual restaurant.  Daniel successfully executed large catered special events for up to 650 guests, where he creatively developed menus reflecting numerous regional and cultural influences.   As the Executive Chef at the 8th Street Grill, Daniel managed operations for this $4 million dollar restaurant.  During his successful tenure here, Daniel had full profit and loss accountability, customer service, purchasing, inventory, menu development and catering responsibilities.  Additionally, Daniel has also served as Executive Chef and as a Food and Beverage Director for hotels and country clubs.   Daniel holds an Associate Degree in Culinary Arts from the Culinary Arts American Culinary Academy in Atlanta, GA.

Siri Sirichanvimol, MS, RDN, LD/N, Cura Director of Nutrition and Wellness

Siri has over 25 years of experience in senior national clinical and nutrition leadership roles, serving contract management and independent hospitals.

Prior to joining Cura, Siri served Sodexo Healthcare USA where she was the Director of Technical Sales, Nutrition and Patient Dining, providing the clinical expertise to support Sodexo’s growth.

As a Senior Regional Nutrition Manager for Sodexo, Siri supported over 100 hospitals, 40 sales and coordinated new food and nutrition openings in over 30 hospitals and health systems including Jackson Miami Health System FL, Tampa General Hospital FL, Grady Medical Center GA, and Baptist Health System AR.  Siri was instrumental in the development and execution of several wellness programs including CORE 4 Kids Health and Wellness and the John Hopkins All Children’s Hospital Community Health and Wellness Program.  Siri has conducted over 36 strategic account regulatory compliance audits resulting in zero deficiencies.  Siri was also responsible for creating mentoring programs to develop dietitian and nutrition leaders throughout the organization.   Siri served as the Clinical Nutrition Manager for NYU Langone Medical Center, New York City, where she managed a 780- bed Magnet teaching hospital including 14 dietitians, 4 dietetic interns, and 11 student volunteers per year.  Siri was also the Assistant Director of Food and Nutrition and the Pediatric and Adult Nutrition Coordinator for St. Luke’s Roosevelt Hospital in New York City.   Siri graduated with a Bachelor of Science Degree from the State University of New York, College at Plattsburgh.  She also holds a Master of Science in Clinical Nutrition from New York University, Steinhardt School of Education, where she also served as an adjunct professor teaching pediatric nutrition and medical nutrition therapy.







About Cura
Cura is a highly responsive and innovative dining services and hospitality provider dedicated to a mission of Enhancing Life Around Great Food. As part of Elior North America, the Cura team enhances peoples’ lives through culinary innovation and a commitment to providing exemplary service.

About Elior North America
Elior North America enhances people’s lives through culinary innovation and a commitment to providing exemplary service. The family of companies, with more than 20,000 team members, provides foodservice solutions and catering to more than 1,500 client accounts in five industry segments across the continental United States. Elior North America is among the top five contract foodservice companies in the United States. The company is part of the European contract catering firm Elior Group. Learn more at

Congratulations to Cura’s Seeds of Success Winners

Congratulations Seeds of Success Winners!

Seeds of Success is Elior North America’s internal, peer-to-peer recognition program!  Elior North America encourages team members to recognize each other in order to create an environment where everyone feels appreciated for their contributions and accomplishments.

Team members can even recognize someone on another Elior North America team who provided exemplary service, went above and beyond or simply demonstrated kindness.

Congratulations to award winners from Cura, proud member of the Elior North America family of companies!

  • Maria Foxall, Lutheran SeniorLife Passavant
  • Julie Bembenek, Coleman House
  • Dea Tomsic, District Manager
  • Dennis Rivera, Phoebe Terrace
  • Samantha Pierce, St. John’s Specialty Care
  • Kathy Fencik, St. John’s Specialty Care
  • Kimmi Campagna, Business Development Director
  • Jeffrey Browne, Director of Marketing
  • Diana Cox, General Manager


El Castillo – Retirement in New Mexico!

Have you ever considered retirement in Santa Fe, New Mexico…?

Santa Fe was recently chosen by Conde Nast Traveler as one of the top 10 best places to retire across the entire world.

What makes Santa Fe such a special retirement haven? It’s the combination of the history, the weather, and the laid-back lifestyle – including fresh, made- to- order- food provided by Cura at El Castillo.

El Castillo is downtown Santa Fe’s only Life Plan community managed previously by A’viands.  A Life Plan Community is also known as a continuing care retirement community (CCRC) for seniors who want the security of knowing they will receive high-quality health care, if ever needed.

Managed by the current dietary team for 13 years, Sandra Grasdock is the food service director and chef.  She is proud to be supported by innovative and caring individuals who are also passionate about food.  These honors go to Allyson Roulston, assistant food service director and Manny Gonsalez, the community’s baker.

“Our cooking appeals to all taste buds!  Our niche comes in with culture.  Santa Fe has a very vibrant culinary community.   So, we have to be able to compete with the local restaurants to keep our residents eating here!” says Ms. Grasdock.

The team offers creative events – everything from barbecues to culinary competitions.  As the community is small, the culinary team offers an even more personalized dining experience to the residents.  “Our events showcase what we do best and gives our residents opportunities to get to know us!” says Ms. Grasdock.  For example, the culinary team won best cream soup in the Souper Bowl competition and also competed in Albuquerque’s Gingerbread Enchantment where attendees purchased raffle tickets to win the best gingerbread house!  Proceeds benefit the local Meals on Wheels.

A diverse menu accompanies not only special events, but daily dining. Residents can select from an expansive salad bar, made-to-order deli, homemade soups to chicken, steak and even tofu dishes!

And, we can’t forget dessert.  Cherry Chipotle Pie is a favorite among residents!  It’s simply cherry pie with chipotle chilies!

Cherry Chipotle Pie Recipe
6 cups of frozen pitted cherries
1/4 cup sugar
2 tsp Chipotle puree
1/4 cup cornstarch
1/4 cup water
2 unbaked pie crusts
Bake at 350 degrees for 34-40 minutes

Jefferson Hospital Honors Cura Team Members

Congratulations to Cura team members at Jefferson Hospital Jovane Stephens, dining assistant and Amanda Shearer, supervisor, recipients of the Recognize and Acknowledge Valued Employees (RAVE) awards!  RAVE is an Allegheny Health Network (AHN) award that honors employees who provide exemplary care or service to patient, a patient’s relative, friend or a fellow employee.   This is the first time that non-AHN employees received the awards…we are so proud they went to Cura team members!

Here are their stories…

Jovane joined Cura at Jefferson Hospital in July 2016

For above and beyond service.  I had a test which caused me to miss breakfast.  When I returned, ‘G’ called my room and asked if a bagel was delivered.  When I said no, he promptly took my order and had an early lunch tray delivered.  This really had an impact on me and my stay.  Every time he comes to the floor, he is upbeat and positive.  He is truly a model employee.” – A Patient.

Amanda Shearer has been employed with Cura at Jefferson Hospital since November 2014

A patient was transferred to hospice care on Friday.  I had the patient Saturday until he passed on Sunday.  His wife would not leave his side and their only daughter had to leave town.  I ordered a palliative care tray and Amanda checked with her over the weekend to be sure she was fed for each meal.  Thanks to her for being a shining example of our Core Values of Patients and Family First.”  — A Unit Nurse.

Jefferson Hospital’s executive council also honored two Cura team members…

Rhonda Alderson and Cherre Falorio were also recognized during Jefferson Hospital’s Executive Leadership Rounding.  Rhonda and Cherre were given this award which recognizes excellence in the care that they provided to patients, families and staff throughout the hospital and the Allegheny Health Network.  The dining services department was specifically mentioned, as well, from a wonderful note that the hospital received from a patient and his family members.

Menno Haven Achieves First Nursing Community in World to be WELL Certified Gold; Cura Operates Centralized Culinary Kitchen

We are proud to share our client’s news!

Menno Haven’s new Rehabilitation Center in Chambersburg, PA, achieves WELL Certified Gold, and becomes the first known WELL certified skilled nursing building in the world to receive this prestigious certification by The International WELL Building Institute.  

To be WELL Certified means that a building, and everything in it, is created to provide comfort, drive better choices, and generally enhance overall health and well-being of those living and working in it.

The Cura team is proud to support Menno Haven by operating the new rehab’s center new WELL certified centralized culinary kitchen!

The construction of the culinary kitchen as an expansive centralized food production hub was part of Menno Haven’s capital plan to support the growth of the community where the need for only satellite kitchens will be required.

The focus of the culinary kitchen in the new building is around fresh, healthy, and made-to- order menu items prepared by Menno Haven’s dining partner, Cura.

As part of the certification, Cura follows the WELL nourishment standards.  “Scratch food is consistently prepared to optimize health and nutrition, while operating procedures and service levels enhance the overall dining experience,” says Jeremy Fry, Cura General Manager of Culinary Services for Menno Haven.

The culinary kitchen is designed as an open concept to the casual dining room and adjacent outdoor courtyard which serves 44 rehabilitation guests, family members and staff breakfast, lunch and dinner Monday through Sunday 7 a.m. to 7 p.m.

The open kitchen concept allows guest to interact with culinary team members and experience the menu items as they are prepared. The menus change on a weekly basis and feature seasonal fruits and vegetables from local Chambersburg farms which will maximize their nutritional values. Although guests have a choice of dining in the café or room service, Fry encourages guests to sit down and enjoy a meal with others which promote socialization and mental health benefits.

As the culinary hub, food is also prepared and safely delivered to satellite kitchens that service independent, personal care and skilled healthcare resident dining venues where meals are cooked off without sacrificing quality and taste.

For example, Menno Haven’s Chestnut Landing Restaurant offers residents world class dining with produce grown at Country Creek Produce.  Mouth-watering entrees such as grilled swordfish with fresh tomato relish and sautéed kale is just a sampling of what residents will find on this senior living menu!  Located in the healthcare center, About Thyme is another trend-forward bistro focused on take-out offerings where diners can grab a hot panini to go, taste the locally sourced pizza of the week or enjoy a specialty coffee beverage with friends.

Cura’s biggest impact towards the WELL certification is educating the consumer on how to make healthy food choices.  “We are serving and documenting allergen-free foods, ingredients and nutritionals for all menu items (including cycle menus) daily,” says Fry.

Cura is also making nutritional information even more accessible through frequent culinary demonstrations where onsite dietitians and executive chefs team up to present on how to create healthier food lifestyles!  Recent presentations on super foods, seasonal ingredients and how to best use root vegetables are open to Menno Haven residents, team members as well as the Chambersburg, PA community where they can sample and learn how to recreate these menu items in their homes.

Having a WELL certified building onsite allows for Cura to duplicate WELL certified nutritional standards throughout the Menno Haven communities.  “The beauty of a centralized culinary kitchen allows us to manage consistency and nutritional standards throughout Menno Haven creating a healthy, well focused and most of all – delicious experience!” says Fry.

Cura Appoints Kevin Dean to District Manager

Cura recently welcomed Kevin Dean as the company’s new district manager!

With more than 25 years of experience in managing contract food service operations, Kevin is a trained executive chef who began his career as a culinary specialist with the U. S. Navy.  During his tenure, Kevin received multiple Navy Achievement Medals for his outstanding leadership and catering expertise serving heads of state and foreign dignitaries.

Prior to joining Cura, Kevin managed multiple dining venues, as well as directed housekeeping for a multi-service military lodging facility.

Kevin was a manager and executive chef for Sodexo’s campus dining and senior living divisions where he developed programs to enhance resident life.

As a general manager and executive chef with Aramark, Kevin implemented several influential programs including a catering program designed to drive high impact sales; and a “Roadway of Growth” program to help employees achieve personal and professional goals.

A graduate of Northwood University, Kevin is a volunteer ice hockey head coach for his local high school and assistant coach at Franklin and Marshall College.

Washington Hospitals, Cura Partner to Help People with Addiction

Washington Health System

The prescription opioid and heroin overdose epidemic is a public health crisis in Pennsylvania.  As a partner to the Washington Heatlh System in Western, PA,  we are in this together to help people afflicted with substance abuse addiction.

Beginning in late November 2018, Washington Hospital in Washington, PA, and Cura were approached by the Greenbriar Treatment Center in Washington, PA, to prepare nutritious meals for their clients.

According to Dave Tofanelli, Cura general manager for both Washington Hospital and Washington Hospital Greene, “We prepare 100 meals for lunch and 100 meals for dinner seven days per week.  The meals are picked up by their staff and taken to their facility offsite.”

Unfortunately, the epidemic is affecting Pennsylvanians across the state, from big cities to rural communities.  At Washington Hospital Greene in Waynesburg, PA, available beds were a blessing to another nearby Greenbriar Treatment Center, which gave their 28 clients a temporary home to heal.  As their dining partner, Cura is also providing meal service onsite for lunch and dinner, as well as a hot breakfast every other Sunday.

Washington Hospital operators are happy about the partnership.  It gives Greenbriar the opportunity to provide the therapy their clients require, while together the Washington Hospitals and Cura are able to serve those in need.

“As the need for Greenbriar’s services grow, they know that Cura and Washington Health System are trusted resources that will be there to support their mission in defeating substance abuse.  It’s a win/win for all,” says Tofanelli.

Phoebe Gets Into the Holiday Spirit

Phoebe Gets Into the Holiday Spirit

Cookies, cookies, and yes more cookies!  Phoebe got into the holiday spirit by celebrating with a holiday cookie contest offered to Phoebe Terrace residents and staff.

According to interim director of dining, Mike Vargo, “the contest gives our residents and staff the opportunity to showcase their culinary skills, and share their treasured family recipes with their friends at Phoebe.”

First, second and third place winners were selected based on creativity, presentation and most of all… taste!

Phoebe resident Jean Iobst, grand prize winner, created the peanut butter temptations!  Jean has enjoyed participating in many Cura and Phoebe inspired events including last year’s Phoebe’s pie contest where she earned second place for her peachy cream cheese pie!

Cura staff also created their tasty treats (not included in the competition!) but for all to enjoy!   Dennis Rivera, Cura sous chef, impressed us all with his pistachio chocolate biscotti, gingerbread iced cookies and macaroons!

Welcome Ryan McNulty, Corporate Executive Chef

Welcome Ryan McNulty, Corporate Executive Chef

Cura recently announced the exciting addition of Ryan McNulty as Cura’s Corporate Executive Chef, a newly created position that will strengthen Cura’s commitment to enhancing life around great food.

A certified executive chef, Ryan will lead Cura’s corporate culinary initiatives, including the research, development and implementation of trend-setting senior dining, nutritious patient programming, and healthy and well-focused food concepts.

Ryan will also focus on elevating Cura’s gold standards and operating procedures to ensure high quality, consistency and service levels throughout the organization.

With more than 20 years of executive level culinary expertise, Ryan has served both the commercial and non-commercial food service industries.  His combined skill set in operating everything from fine dining, retail and multi onsite locations, will provide the inspiration to create memorable dining experiences that cater to older adults, their families and guests.

Ryan graduated magna cum laude from Johnson & Wales University where he holds a bachelor of science degree in culinary arts and management. A former culinary instructor at The Restaurant School at Walnut Hill College in Philadelphia, PA, Ryan is also a member of FoodService Director Magazine’s advisory council, a culinary board member of Luzerne County Community College and has made several chef demonstration appearances on cable television networks.

When he’s not in the “kitchen”, Ryan enjoys participating in community activities, hiking, camping, kayaking, traveling and…cooking, of course.  Ryan resides in Bethlehem, PA, with his family and dog Winston!