Chef Matt Ward is from Summerville, South Carolina. He went to school at The College of Charleston and received a Bachelor Degree in Psychology. During college he took on a full time job at a from scratch cafe/deli which inspired him to seek out additional work in the culinary industry. This led him to French Master Chef Nico Romo of Patrick Properties Hospitality Group and Fish Restaurant.
Patrick Properties is one of the highest rated and most sought after hospitality company in the south. There are three historic venues: The William Aiken House, Lowndes Grove Plantation and The American Theater. Patrick Properties also owns Fish Restaurant and has been the host of Charleston Wine and Food Festival on numerous occasions. During his time working for the company, Chef Ward has cooked with some of the nation's most esteemed chefs includingJohn Ash, Justin Devilier, Tory McPhale, Gavin Kaysen, Anthony Lamas, and Virginia Willis. He has also have had opportunities to travel with Chef Nico and cook in Monterey Bay for the Monterey Bay Seafood Watch Gala and at The Culinary Vegetable Institute in May of 2016!
He is excited to become a part of the team at The Chef's Garden and CVI. To be able to taste an ingredient fresh off of a farm and to explore all aspects of color, flavor and texture is very important to him and knowing where the product is from and how it was farmed is just as important as the way it looks, tastes and feels. His goal as a chef is to share these feelings with his guests through his food.
He says he is constantly learning and growing and is always looking to new ideas and inspiration from the very soil beneath his feet. We are confident that he will discover plenty of rich, healthy soil during his time at the CVI at The Chef's Garden.