Hickory House Team
Hickory House experts can guide you along your path to full recovery.
Theresa A. Kennedy Patton, SAP, LCAC, LCAS, MAC, CAADC, CCS, MISA II, ATE
Dr. William Jones III, M.D.
Dr. William Bailey Jones III was borne in Springfield, Massachusetts. As an undergraduate he studied at Brown University and earned his medical degree at Meharry Medical College in Nashville, Tennessee. He completed his internship in emergency medicine at Howard University Hospital, and his psychiatric residency with the New York Medical College in New York City. Dr. Jones practiced in the Baltimore-Washington area for ten years and held a faculty appointment at John Hopkins University. Jones is widely recognized for his expertise in neuropsychiatry, specifically those psychiatric disorders caused by a chemical imbalance in the brain.
Jones is an accomplished musician and alpine skier. He has three sons, David, Alexander and William IV.
Ross Dorsey, MSW
Ross Dorsey graduated with a Master’s degree in Social Work from Indiana University in 2016 with a focus in Mental Health and Addictions. Ross completed his undergraduate degree at Hanover College in 2010 and has been working with adults and children involved in the child welfare system for the past six years. Ross joins Hickory House with experience in both individual therapy and treatment team management.
Clayton was first drawn to cooking as a kid watching his grandma and aunt cook for the family. He was struck by how happy it made everyone and the joy cooking for their loves ones brought them. It is that joy he has tried to duplicate throughout his professional cooking career. Clayton attended the Chef’s Academy in Indianapolis and after working as a line cook for several years, he traveled to the culinary mecca of Charleston, SC to train as a “real” chef. He worked in prestigious restaurants such as Grill 225, one of America’s top 5 steak houses, and the Relais and Chateaux propertyPeninsula Grill working for Iron Chef runner- up Graham Daley. While in Charleston, Clayton was able to cook with locally sourced ingredients and fell in love with the farm to table movement.
After years in Charleston he decided to bring his newly found talents back to where it all started, Indianapolis. Most recently Clayton served as Executive Sous Chef at CharBlue, a Gary Bracket owned restaurant.
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