Interact with 2025 Georgia Grown Chef Joey Ward, Georgia Boy & Southern Belle and a Georgia pecan grower as you enjoy four tasting courses featuring pecans with wine in the Edible Garden Outdoor Kitchen.
The Edible Garden Outdoor Kitchen fosters plant-to-plate connections, provides learning opportunities in seasonal eating and sustainable cultivation, and highlights the important relationships between local chefs and growers. In keeping with this, we proudly present the Georgia Grown Dinner Series.
As a unique collaboration with the Georgia Department of Agriculture, each dinner in the series is presented by a Georgia Grown Chef and focuses on one of Georgia’s important crops or agricultural categories. As an added bonus, each dinner features a local farmer who can explain a little more about farming in Georgia and answer your questions. Interact with the chef-grower team as you enjoy four tasting courses with wine in the Edible Garden Outdoor Kitchen.
Schedule: Thursday, April 24, 2025, 6:30 – 8:30 p.m.
Fee: $100 (Member $95)
Instructor: Joey Ward, Georgia Boy & Southern Belle
About Chef Joey Ward
Joey Ward is the executive chef and owner of Michelin recommended restaurants Southern Belle and Georgia Boy in Atlanta. An Atlanta native, Joey set his sights on becoming a chef at an early age. He often helped his grandad in the kitchen and spent his childhood Saturday mornings watching PBS cooking shows long after the cartoons ended. He went on to work in professional kitchens as a teen and even skipped prom rather than miss his shift. To no one’s surprise, he then graduated from the CIA in Hyde Park, NY before returning to Atlanta to begin his career in earnest.
As a young chef, Joey was mentored by award-winning chef Kevin Gillespie, eventually working side-by-side with him to open Gunshow in 2013. Joey then spent six years as its executive chef, a time when he began to showcase his inventive flavor combinations, trademark whimsy, culinary humor, keen eye for presentation, and true passion for leading a business built around the people not just the bottom line.
In late 2019, Joey and his wife and business partner Emily opened Southern Belle and Georgia Boy so that Joey had a platform to fully explore his Willy Wonka-esq creativity while building a supportive, collaborative, inclusive restaurant culture where hospitality careers were sustainable and rewarding. Joey has gone on to create world-class, memorable cuisine and guest experiences while staying committed to doing the right thing. Both restaurants use of a service-inclusive model which aims for front and back of house pay-equity and four-day work week; Joey is also an outspoken advocate for causes like No Kid Hungry (he recently was selected to represent NKH on Capitol Hill), mental health and addiction support groups targeted to the restaurant industry, and the importance building a true community through partnerships with sustainable local farmers and artisans.
Ward was recognized as a James Beard Award semi-finalist in the Best Chef: Southeast category and awarded the prestigious Trifoliate Award. When he’s not in the restaurants, you can find Ward spending time with his dogs, Forrest and Frank, and his wife, Emily, a spirited Southern belle for whom the restaurant was named. He lives in the Old Fourth Ward neighborhood of Atlanta.