Dished Senior Living Dining Innovation Awards: Marisol Huizar, Culinary Services Director, Sunny Rose Senior Living

Marisol Huizar, Culinary Services Director at Sunny Rose Senior Living, has been named an inaugural member of the DISHED Senior Living Dining Innovation Awards Class of 2025 by Senior Housing News.

As a Culinary Canvas Award winner, Senior Housing News recognized Huizar for her impact beyond the plate. Her ability to bring themed dining events and seasonal presentations to residents, their families and friends, staff, and the greater community has brought meaningful moments to the forefront, and, in the words of her nominator, “…blending taste with beauty in ways that enhance the dining experience and foster community pride.”

Huizar’s dishes are regularly featured in internal communications, across the community’s social media channels, as well as marketing materials – often photographed for their visual appeal. Her nominator shared with Senior Housing News, “Marisol is not simply a cook or a team member – she is a visual storyteller, a morale booster, and a creative force behind one of the most visible elements of the resident experience: the plate.”

Senior Housing News recently sat down Huizar to learn what drew her to the senior housing & senior living industry, her perspective on culinary trends, her thoughts on the future of dining in senior living, and much more. To learn more about the DISHED Senior Living Dining Innovation Awards, visit https://seniorhousingnews.com/2025-dished-innovation-awards/.

SHN: What drew you to dining in the senior housing & senior living industry?

Huizar: What drew me to dining in senior housing was my love for cooking and my passion for caring for seniors. I believe food is a way to bring comfort and joy, and being able to make a difference in their daily lives through a well-prepared meal is incredibly rewarding.

SHN: What are the top three trends that you believe are impacting dining innovation in senior living?

Huizar: I’d say the main trends are healthier, more customized meals, bringing in a variety of fresh, local ingredients; creating a more restaurant-like atmosphere for better dining experiences; and increasing focus on social dining, where the goal is to bring seniors together and make meals a shared, enjoyable event.

SHN: What do you think is the biggest impediment to innovation in senior living dining, and what advice would you give to others about how to overcome this challenge?

Huizar: I’d say embrace a little risk and experiment. Bring in new ideas, try themed meals, or even a ‘chef’s special’ of the week. Start small and keep it fun.

SHN: In one word, how would you describe the future of dining in senior living?

Huizar: Scrumptious!

SHN: If you could change one thing with an eye toward the future of dining in senior living, what would it be and why?

Huizar: I’d focus on making dining more flexible and personalized — giving residents more control over their meals. Whether it’s choosing from a rotating menu or adjusting meal times, small changes can really enhance their experience and satisfaction.

SHN: If you had a crystal ball, what do you think will impact dining in senior housing & senior living now and into 2026?

Huizar: By 2026, dining in senior living will likely center around personalization and nutrition, and flexible meal options to cater to diverse health needs and preferences.

SHN: In your opinion, what qualities must all DISHED Senior Living Dining Innovation Award winners possess?

Huizar: To win the DISHED Senior Living Dining Innovation Award, your dining innovations should be creative, focused on resident happiness, and incorporate new ideas, all while ensuring a personalized and healthy dining experience.

SHN: If you could give advice to yourself looking back to your first day in senior living dining, what would it be and why?

Huizar: Don’t be afraid to try something new, small changes can lead to big impact. Also, residents appreciate the effort more than perfection.

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