Brookdale Culinary Alum Helps Create an Award-Worthy Dining Experience at Seabrook

Brookdale Culinary Graduate Helps Create an Award-Worthy Dining Experience at Seabrook, based on article by Linda Esterson

When Brookdale Community College culinary arts alum stepped into the kitchens at Seabrook, an Erickson Senior Living community in Tinton Falls, she brought with her a passion for exceptional food, creative menu development, and hospitality that places people first. Today, as Sous Chef, she plays a key leadership role in shaping one of the community’s most celebrated experiences—its dining program.

For Seabrook residents Neal Grolnic and his wife, Ann Oppenlander, dining has become one of the highlights of everyday life since moving to the community in 2019.

“One of the reasons that compelled us to make the move to Seabrook was that we love to eat, and I got tired of cooking,” Ann says. “Coming here was the perfect solution. I don’t need to figure out what to prepare for dinner each night.”

With five distinct restaurants offering everything from casual cafés to elegant fine dining, Seabrook’s culinary program has earned high praise from residents. Helping lead that success is Monticollo, whose education at Brookdale prepared her for a career focused on both culinary excellence and customer experience.

“One of the things I enjoy most is creating an experience that residents truly look forward to every day,” says Monticollo. “Food brings people together, and it’s incredibly rewarding to know that what we prepare creates both comfort and connection.”

As Sous Chef, Monticollo works closely with the culinary team to ensure menus remain fresh, creative, and responsive to residents’ preferences. The team offers nearly 115 different entrées each evening, featuring regional favorites, international cuisine, gluten-free and vegan selections, as well as beloved comfort foods that often evoke cherished memories.

“We’re always adding new items,” Monticollo explains. “Our chefs have the freedom to create new dishes for our restaurant menus. We want residents to have plenty of choices while still finding the familiar meals they love.”

Her leadership extends well beyond menu planning. Monticollo and the culinary team regularly meet with resident dining committees, visit tables during meals, review comment cards and surveys, and continually refine the dining experience based on resident feedback.

“It’s all about the residents,” says Assistant Restaurant Manager Adam Van Slooten. “We always want them to receive the best food, prepared the way they prefer, along with outstanding service.”

Residents have noticed.

“Our chefs are really willing to talk to residents about everything,” Neal says. “Ann had chicken shawarma for lunch today, and she loved it. I’m a huge fish eater, and they really excel at cooking all types of fish. The food is the best it’s ever been, and it keeps getting better.”

Throughout the year, Monticollo also helps lead special themed dinners, holiday celebrations, and festive culinary events that transform meals into memorable social occasions.

“Residents get dressed up, the atmosphere is more festive, and everyone has fun,” she says. “It gives us an opportunity to make every meal feel a little more special.”

For Ann and Neal, those shared meals have become one of the greatest benefits of life at Seabrook.

“The meals here are very social,” Ann says. “We have a lovely dinner, we have great conversation. We don’t socialize in our homes; we socialize in the dining rooms.”

Monticollo credits Brookdale Community College with helping launch a career that has allowed her to combine culinary creativity with meaningful service.

Today, she is recognized not only as a talented chef, but as an important leader whose dedication has helped create a dining program that residents enthusiastically embrace. Through innovative menus, attentive hospitality, and a genuine commitment to listening to those she serves, the Brookdale alumna continues to make a lasting impact—one memorable meal at a time.