As part of its partnership with NexDine Hospitality, 13-time “Best of Louisville” award winner Chef Shawn Ward and General Manager of Dining Brian Roberts are bringing their culinary talents to residents at Masonic Homes Kentucky’s independent living communities.

A visionary in the kitchen, Shawn brings more than 20 years of experience in the culinary arts to his role as executive chef at Palette and Juleps, the two on-site restaurants at Miralea and Meadow. He has worked alongside renowned chefs including Luis Osteen, Emeril Lagasse and Dean Corbett and honed his flair for southern-inspired, upscale cuisine at Jack Fry’s and Ward 426.

Ward has been featured in Food and Dining, LA Times, Bon Appetit and Best Chefs America, and a James Beard House invitation-only chef multiple times.

His cooking philosophy is pushing boundaries of modern cuisine while honoring timeless flavors and traditions.

Brian has over 30 years experience in the food service industry and hospitality management. He has worked in both back and front of house, and has worked at several well-known restaurant chains in his career including TGI Fridays, Cheddars, Mimi’s Café and PF Changs. Most recently, he has worked in hospitals and military establishments.

Brian serves as the general manager of dining for Miralea and Meadow, and is responsible for overseeing the dining experience, hospitality employees and special events.

Sample NexDine dishes at one of our upcoming sales events. Interested in touring our independent living communities? Click here to request a personalized tour.