Our staff of professionals is trained in everything from the latest medical care and therapies to healthy and delicious meal preparation. Yet we make room for compassionate connection with residents to take precedence over the necessities of our job descriptions.
We are skilled professionals, yes. And we are here to connect with you in the spontaneous moments that make your life (and ours) more meaningful.
Move-In Coordinator: Rebekah Nicholas
Rebekah graduated from Boyce College in Louisville, Kentucky with a Bachelor of Science in Global Studies. During her time with Traditions, she has loved building genuine relationships with residents. Her goal as Move-In Coordinator is to navigate the transition alongside new residents, helping them through a life-changing experience.
“There is nothing better than walking through every step of the process with a new resident: from sharing potential struggles living at home or goals in seeking a new way of living, to seeing them take a leap of faith and become a part of our community. I have the honor of watching them make new friends, thrive and enjoy life.”
Wellness Director: Chelsie Lott
Chelsie received her nursing degree from Jefferson Community and Technical College. She is also a Certified Dementia Practitioner (CDP) and has had four years of intensive experience working with residents experiencing dementia and Alzheimer’s. Her hallmark of care is treating each resident as if they were her loved one.
“Upon a new resident’s welcome assessment, she brought up how sad she would be to leave her cat behind and hoped he could visit. When I assured her we welcome pets like her beloved cat, she and her daughter sobbed uncontrollably. We are always grateful when we can do something that makes a resident feel happy and at home.”
Executive Chef: Francisco Tovar
Francisco began his career studying jet engine mechanics and was a helicopter crew chief in the Marine Corps. He did two tours of duty in the Middle East before deciding to pursue his true passion. In 2007, he graduated from Sullivan University with an Associate of Science in Culinary Arts, Baking and Pastry Arts and trained under a Culinary Olympics team chef.
“I love to provide residents with the joy of a delicious meal without the hassle of clean up. We are here to take requests, recipes and ideas, even when they’re constructive. I had an enthusiastic critic of my cooking early on. I listened to her, loved on her and applied some of her suggestions, making a friend and loyal fan for life.” Francisco is a proud husband and father to three, daughter Savannah, son Anthony and his first child, an 11-year-old Boston Terrier.