Hello world!
Welcome to 21c Museum Hotels. This is your first post. Edit or delete it, then start blogging!
Brian Walters
Director of Food & Beverage
Born and raised in Lexington, Brian Walters brings over two decades of dedicated service to the city’s dynamic food and beverage scene. Walters launched his hospitality career in Detroit, Michigan as a server, working his way up in establishments including Dudley’s on Short and Local Feed before joining 21c Lexington team in 2017. Now serving as the Food & Beverage Director, Brian strives to create an atmosphere where every guest feels not only welcomed, but also immersed in a culinary journey. He is driven by the belief that food and wine have the power to create lasting memories and connections, making every dining experience a unique and meaningful one. Brian remains deeply connected to his roots in Lexington, where he continues to contribute to the local community. His love for the city and its culinary offerings serves as a driving force behind his commitment to bringing the best of the region to the guests he serves, leaving a lasting impression to all those who have the pleasure of experiencing his hospitality. In his spare time, you can often find Brian exploring the latest culinary trends, seeking inspiration for new dishes and beverages and spending time with his wife, new baby girl and dogs on their farm.
Stephen Holden
Executive Chef
With a flourishing career that spans over a decade in the culinary industry, Stephen Holden’s passion for seasonal and innovative cuisine comes to life as the Executive Chef at Lockbox.
After his time as a chef at Table 310, Stephen started as one of the original cooks at Lockbox, transitioning West Main Crafting Co. as a sous chef, and has since dedicated the last six years to shaping the kitchen at Lockbox within 21c Museum Hotel Lexington.
Stephen’s academic background is as intriguing as his career, having studied Philosophy at Transylvania University. This unique perspective enriches his culinary approach, blending thoughtful concepts with practical execution. His menus are a testament to his philosophy of food, inspired by his exploration of cuisines across the world and the changing seasons. Stephen sources fresh, local ingredients while incorporating techniques and cooking philosophies influenced by his favorite cookbooks such as “Heritage” and “South” by Sean Brock, “Lula” by Jason Hammel, and “On Vegetables” by Jeremy Fox.
Raised in Lexington, Stephen’s passion for food started early and has grown through his travels to over ten different countries, exploring their culinary landscapes. When he’s not orchestrating the kitchen, Stephen is a classical and American folk trained vocalist, having sung in choral ensembles for 16 years. His weekends are likely spent scouring estate sales, gardening, or indulging his love for vinyl records and live music. He cherishes spending time with his partner, Rachel, their beloved dog, and cat, always planning the next culinary adventure or a simple hike to enjoy the beauty of nature.
Whether he’s experimenting in the kitchen or exploring the world, Stephen Holden continues to infuse his dishes with both tradition and innovation, making every meal a reflection of his vibrant journey!