When It Comes to Food, Residents at The Manor at York Town Aren’t Just Served. They’re Heard.

September 16, 2025

The Manor at York Town embraces variety, value, and craftsmanship in the creation of their menus. And it all begins with Chef Mark Kissinger’s unique approach: He listens to the residents.

“This isn’t my restaurant. It’s theirs,” he says. “I talk to the residents in the hallways, read their comment cards, and take their feedback seriously.”

The result is a constantly changing menu—three different entrees a night, with almost no repeats over a four-week cycle—that features restaurant-quality dishes like baked stuffed shrimp, pan seared filet, and angel hair pasta with grilled chicken and garlic. Residents who crave the comfort of tried-and-true favorites can also order from the “always available” menu that offers handcrafted salads, deli sandwiches, and a variety of entrees including filet mignon, and salmon.

Rich and Carol have lived at The Manor for five years and are still finding new things to try. “Variety and quality are the most important things, and they do a great job of accommodating everyone,” Rich says. “I think it’s probably difficult to please everyone, but they do a really good job.”

“We’re eating well and I’m not cooking,” Carol says with a smile.

Rita, who has been at The Manor for six years, is also a satisfied customer. “If you have a request, they do their utmost to fulfill it. It’s a nice atmosphere, like a restaurant.”

The Manor’s dining room does indeed feel like a boutique restaurant. Residents’ preferences are remembered—Chef Kissinger knows who he is serving simply by looking at their dinner ticket—and when they have specific dietary needs or preferences, he is ready to customize their order.

“I know every resident by what they eat. That’s how connected we are. And almost every ticket is different,” he laughs. “No gluten, no dairy, baked potato on the side. The level of detail that we attend to is amazing.”

Culinary roots that run deep

Chef Kissinger has worked in the restaurant business since high school. His first job was as a dishwasher at the Langhorne Country Club. Then, after studying at the Philadelphia Restaurant School, he cooked for area country clubs and hotels including the Sheraton, Hilton, and Marriot. He’s also taught at Le Cordon Blue and Arizona Culinary Institute. Even after this remarkable 35-year career in food service, he still brings his passion and drive to the kitchen.

“It doesn’t get old. It’s new every day. I bring everything I’ve ever learned to The Manor. I don’t hold anything back,” he says.

The kitchen serves up to sixty diners each night. The key to Chef Kissinger’s success is his use of classic culinary techniques on premium ingredients like filet mignon, salmon, and LaBelle Farms duck breast.” He says. “It’s about building flavor, layering sauces, and making the most out of every ingredient.”

It all adds up to more than a meal

At The Manor at York Town, each dish is more than simple nourishment. It’s a reflection of the residents themselves, thoughtfully prepared by a chef who deeply values them.

“Honestly, I do this better than I do life,” Chef Kissinger jokes. “I’m proud to bring my energy and precision to work every day. I do it for them. I love it.”