Our People
Our People

Our People

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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.

Community Relations Director: Sherry Ernst

Sherry was born and raised in Louisville, KY where she attended the University of Louisville and graduated from the Humana Health Institute of Nursing Program. She is a Certified Dementia Practitioner (CDP) and has had more than 20 years of professional experience caring for and serving seniors in senior living communities.

Sherry fondly remembers growing up next door to and caring for her Great Grandma Della, an experience she credits for her interest in nursing and elder care. “I combine southern hospitality and my nursing background to help residents with the things they might not be able to do, while celebrating everything they can!” When not at Traditions, Sherry enjoys spending time with her husband, Nate and three children, Gabby, Matthew and Anna.

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.