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.
. . . . . . . . . . . . . . . . . . . . .
Executive Director: Kate Ford
Kate was born and raised in Dayton and sets the tone at Beavercreek with a mix of experience and one-on-one resident engagement. She holds a BA in Social Science Education from Wright State University.
“I wanted a career that meant something, and I found that with my residents and staff at Beavercreek. I love working with families and helping quiet anxiousness at a time of transition. When they tell you that you've played a part in giving their loved one 'another chance at life,' that's a real honor." Kate considers herself fortunate to live near her entire family, including four living grandparents.
Community Relations Director: Stephanie Brannon
Stephanie was born and raised in Dayton where she graduated with a BA in Psychology from Wright State University. She has a sincere desire to help residents and families dealing with dementia or Alzheimer's, in part because she has family members living with the disease.
“I can truly empathize with families who visit Beavercreek and will do whatever I can to help them, whether they choose to live in our community or not. These people feel like my second family. When we see someone who was struggling at home thrive in our community, surrounded by support and care, it feels good. And it gives their loved ones peace of mind.” Stephanie and her husband Chad have been married for 22 years and have two children, Tyler and Olivia.
Executive Chef & Culinary Director: Lisa Striff
Lisa graduated from the Culinary School at Apollo Career Center/Loraine County Community, is a ServSafe Certified Manager, holds the State of Ohio Food Protection Certification and has spent time as a pantry chef and in additional roles at the Elk's Club, Shawnee Country Club and several area skilled nursing homes. Lisa also owned her own cake decorating business and volunteered her time at Our Daily Bread, a soup kitchen in Lima, Ohio.
“Knowing the people we feed on a personal level is so much more rewarding than anything a restaurant could offer. I try to personally serve desserts to our residents at least once a week so that I can interact with them and hear their thoughts. I am truly grateful for my entire team, a group of skilled and perceptive people who can please even the pickiest eaters.”