Executive Chef Shawn K. Ward
Shawn Ward, Executive Chef of Jack Fry’s Restaurant, has enjoyed over 30 years of experience in the restaurant industry.
After earning his culinary degree from Johnson and Wales University in 1992, Ward went to work under Chef Louis Osteen of Charleston, South Carolina. It was during his tenure there that Louis’ Charleston Grill garnered the esteemed Ivy and DiRoNA awards.
Ward was promoted to Executive Chef of Jack Fry’s in October 1995. The restaurant was given a four-star rating shortly thereafter by the Courier-Journal, Louisville’s premier newspaper. With Chef Ward at the helm, Jack Fry’s has received a host of accolades. Since 1998, the restaurant has earned an incredible seventeen awards from Louisville Magazine’s ‘Best of Louisville Awards’ (six of which were “Favorite Restaurant”). His recipes have also been featured in Bon Appetit, Southern Living, LA Times, US Air Magazine, Sophisticated Living, Louisville Magazine, the Courier-Journal, “Secrets of Louisville Chefs” cookbook, and various other publications. These accolades serve as testament to Chef Ward’s passion, creativity and unique culinary talents. His work has certainly been a key element in the success and acclaim of Jack Fry’s.
Chef Ward was invited in 2008 and 2010 to cook for the esteemed James Beard House in New York City, an honor that brought his talents to the national stage.
Ward enjoys teaching community cooking classes and participating in events that benefit charitable causes. Additionally, he manages a culinary apprenticeship program for Sullivan University through Jack Fry’s.