Culinary Arts
Alexander Ricardo Avila – Embassy Suites Louisville Downtown
Paul Crepey – The Brown Hotel
Gari Gordon – Crowne Plaza Hotel
Laura Mejias Leonet – Louisville Marriott Downtown
Hamilton Lyons – Monk’s Road Boiler House
Brandon Williams – Repeal Oak-Fired Steakhouse
Rose Award Voting will begin at 12:00 am on October 8th and end on October 16th at midnight on louisvilleroseawards.com.
Only one vote in each of the 11 categories will be counted from an individual email address.
Please share on your social media, louisvilleroseawards.com, and encourage your family & to read about these inspiring finalists and vote!
Alexander Ricardo Avila
Embassy Suites Louisville Downtown
Alex is the kind of person you hope to encounter when staying at a hotel—bubbly, energetic, and always smiling, whether he’s working the omelet station, cooking for an event, or preparing meals for the staff breakroom. Guests consistently praise his service, with one calling him “a definite keeper” and raving about his infectious smile and excellent breakfast. He’s the first to offer help beyond his role, jumping in to wash dishes or clean up without hesitation. Humble and dependable, Alex gives his best every day, not for recognition, but because he genuinely cares about his team and guests. His positivity and dedication make him a joy to work with and a standout example of exceptional hospitality.
Paul Crepey
The Brown Hotel
Chef Paul Crepey’s journey from professional golfer to internationally trained chef spans 27 countries and countless kitchens, bringing a world of flavor to The Brown Hotel’s Lobby Bar & English Grill. French-trained and award-winning—including Best Croissant in France and Best Baguette in Ecuador—Chef Paul blends culinary excellence with heartfelt hospitality. Fluent in five languages, he’s a beloved mentor to students who come to work at the hotel through the J1 Visa program, sharing his passion and warmth daily. Guests are often surprised and delighted when he steps out of the kitchen to greet them personally, sometimes even offering a tour of the hotel—all with signature French flair and a welcoming smile.
Gari Gordon
Crowne Plaza Hotel
Mrs. Gari is one of the hardest-working and most dedicated employees you could hope to have on a team. She consistently goes above and beyond to ensure every event runs flawlessly, often checking in on staff unprompted to make sure everything is smooth and supported. Her love for cooking and hospitality shines through in every dish she prepares and every interaction with her colleagues. She began as a banquet cook and quickly grew into her role, developing leadership skills, guiding her team despite a language barrier, and constantly learning through cookbooks and chef magazines. Remarkably, she does all this while also caring for her 94-year-old father battling cancer—never letting her personal responsibilities affect her unwavering commitment to excellence at work. Her grace, drive, and heart make her a true standout in our industry.
Laura Mejias Leonet
Louisville Marriott Downtown
Laura’s rise from third-party culinary associate to Culinary Supervisor is a story of quiet determination and natural leadership. She took ownership of the banquet kitchen with confidence, stepping in seamlessly when her chef went on paternity leave—managing event orders, labor, and execution with precision. But her impact goes far beyond logistics. Laura is the bridge between cultures in a predominantly non-English-speaking team, translating and guiding with empathy to keep operations smooth and inclusive. She’s also the face of our Rewards Club, preparing meals and personally connecting with guests, earning glowing feedback from nearly every large group. In high-pressure moments, Laura remains calm and solutions-focused, mentoring new associates and constantly refining processes. Her presence elevates the kitchen, not just through skill, but through the care she brings to every corner of her work.
Hamilton Lyons
Monk’s Road Boiler House
Chef Hamilton Lyons brings both flavor and heart to Monk’s Road Boiler House, crafting beautiful, delicious meals that make even the simplest ingredients shine—he can make anyone love vegetables. A Louisville native who returned home after 12 years cooking in Los Angeles, he infuses his dishes with local ingredients and a deep love for the city, frequenting farmers markets and supporting nearby businesses. Known as the “Louisville ambassador,” he’s always ready with recommendations for visitors on where to eat, drink, and explore. A graduate of Sullivan University, Chef Lyons shares his culinary knowledge generously with fellow cooks and proudly promotes the program to aspiring chefs, making his kitchen a place of learning, creativity, and community.
Brandon Williams
Repeal Oak-Fired Steakhouse
In just two years, he’s grown from an entry-level cook to a Culinary Supervisor whose leadership inspires everyone around him. He leads with heart—earning trust through respect, support, and genuine care for his team. One Saturday night, with 223 reservations on the books, he calmly guided the kitchen through one of its busiest shifts, repositioning staff to prevent burnout and ensure every guest received exceptional service. That night became a moment of pride, not chaos, because of his steady hand. He’s also a graduate of our Leadership Development Series, nominated while still a cook for his emotional intelligence and initiative. Today, he continues to mentor others, celebrate diversity, and raise the standard for hospitality—proving that great leadership isn’t about titles, but about how you show up for others.